Remember the old Soviet film "Girls"? There, Tosya, a cook who has arrived at the logging site, enthusiastically lists the dishes that can be made from potatoes. Her words fly off quickly:
-Well, count: fried potatoes, boiled potatoes, mashed potatoes, French fries, potato pie. Potato pies with meat, mushrooms and so on. Potato pancakes, potato casserole ...
And now tell me, you didn’t get interested - what is it, potato pie?
Me in childhood - so very much.
And then somehow everything, firstly, was forgotten, and, secondly, it was recognized. And the potato-pie has ceased to be a dish that really wants to taste. Although... actually delicious. But, not for every day, for every day - the stomach will howl. Secondly - you still need to find a potato that will sound good in it, and you don't want to mess around.
But it's worth a try. Because - how we cook.
First, let's figure it out with "find"
I know there is a variety of potatoes - pie, very tasty potatoes for cooking. It is highly starchy and soft, crumbly. So - a share for a share will not work for us. And all Pai relatives with a high starch content - too. No matter how many potatoes you wash with them, it's not that.
so we take potatoes with a low starch content.
We clean it, and then cut it into thinnest strips. You can grate for Korean carrots, don't be afraid to lose authenticity, because the authenticity of this dish is a mystery covered in darkness.
No one really knows where it came from. I have heard a version that the dish is named after the French agronomist Parmentier - the one who popularized potatoes in France, but there are no facts behind this version.
Other sources say that the home of the potato pie is America.
But if you dig around, you can find something similar under other names in many cuisines.
But it was me that got distracted.
So, we turned the tubers into the thinnest straw, and now we send it under water, rinse. If the potatoes are starchy, it should take longer.
Put the washed straws on towels, cover them with a towel to absorb as much moisture as possible and heat them a little to 170-180 degrees.
And then - fry in deep fat, pre-salt, until a completely crispy product is obtained. If the fries have a tender flesh, then the pie is only a crust.
It is also better to spread it on paper towels to absorb the oil to the maximum.
Bon Appetit!