I share the secrets of frying potatoes in a pan. So delicious roast potatoes.
The secret №1 - Variety
Cooking is not suitable for all varieties of potatoes. For example, young fry potatoes is not recommended, regardless of grade. She's just not ready yet.
For frying are best two varieties - pink and yellow. Not friable low starch content.
Choose the necessary tubers with thick skin and hard.
Of the old tubers fried potato leaves taste better, it does not know for what reason.
The secret №2 - The oil or fat
For frying potatoes need refined sunflower oil. But unrefined do not exactly fit. It will smoke, foam and interrupt the taste of the dish.
Occasionally, some housewives fry potatoes in lard. Get more calories.
In butter is also possible, so the potatoes will particularly delicate.
But over the potatoes need to follow very closely. On such butter slices rapidly burn up and fall apart.
The secret №3 - Pan
Tasty potatoes "as a child," it is best to get on a good frying pan with a thick bottom.
From aluminum dishes with a thin bottom discard immediately.
Two ideal embodiment of cast iron and the Soviet-stick coating, but a thick bottom.
Cookware for frying should be broad, it was convenient to mix and not to impose a potato in several layers.
The secret №4 - Cutting
It is no secret that proper cutting of tubers of potatoes - is the foundation of fried potatoes.
My mom cut the potatoes too small. Just cut the tuber into 4 pieces lengthwise and then Planes directly in the pan.
Pope roasted potatoes into slices, and then I was twenty years her only cut into cubes.
No matter how you like to cut the potatoes. The main thickness of the cut.
Ideal Cut potatoes into 5-7 mm thick. Then he leaves fried on the outside and soft inside.
The secret №5 - The cover and blade
To obtain a uniform golden potatoes and a nice crust, about the cover during cooking should be forgotten. No cover!
If you cover the pan with a lid potatoes, the potatoes will be steamed and not fried.
Shovel - an important point. It should be a broad and subtle at the same time, so as not to break the potatoes rollover.
And finally - do not often tossing back and forth the potato slices in a pan. Fry on one side - turn over to the other shoulder blade.
That's all the secrets.
Bon Appetit!
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