We all know how to cut potatoes for frying. And how to cut potatoes in a village way is also in the know.
But cooking is not just delicious, but also fun. There is always a place in it... for a whole scientific study.
And even the village-style potatoes were awarded, albeit a student, but research "how to cut them correctly in order to get the perfect dish."
In my (and not only in my) opinion, the village-style potatoes should be soft inside, baked well enough, and have a fried crust on the outside.
Therefore, only the most starchy, slightly juicy potatoes should be used for this dish. By the way: early-ripening potato varieties are suitable for this, since early-ripening ones just pick up starch during growth and ripening, and mid-ripening and late-ripening ones - during storage.
Another nuance: potatoes of late and medium ripening varieties, which are kept warm, are not suitable for village potatoes. Because the production of starch in potatoes in the heat slows down, as it turned out (I didn't know myself, I read it from experienced gardeners). Therefore, you need to store potatoes in a cool place.
After washing, rustic potatoes should be well (dry) wiped and not washed again. All the same, it is cooked, if by all the rules, in a peel.
And in no case should it be stored before cooking, after cutting, in water. Then a lot of moisture is formed on the sheet during baking, and the potatoes will not be baked, but stewed-boiled. Do we need it?
Now let's move on to the most important thing. To tricky, student-based cutting!
We make three cuts - so that they all converge at one point. I hope you can see it in the photo? Then we can make one more - the fourth. That is, cut the potatoes in half. However, the last, fourth swing of the knife is not necessary, as I understand it. This is called an edge cut.
It turns out that these are the slices.
They bake quickly and develop a lot of golden brown. I agree with the Essex students who performed this slicing experiment.
Well, to you - bon appetit!