You will need
    • few potatoes;
    • frying pan with lid;
    • vegetable oil or lard;
    • salt and herbs to taste.
Choose a variety of potato suitable for frying. Best for roasting suitable varieties with low starch content. As a rule, the skin of this potato has a pink or purple color.
Prepare the potatoes. To do this, carefully wash the tubers, peel them from the peel, cut the potatoes into pieces about the same size. For roasting you can cut the potatoes into strips, thin slices, cubes, etc. Keep in mind the thicker the slices, the longer the potatoes will obzhivatjsya.
Pour the sliced potatoes in cold water and leave for 10 minutes. It is necessary to reduce the starch content and to avoid over-cooking potatoes.
Drain potatoes in a colander to drain the water. Dry the slices of potatoes, wrapped them in a paper towel. If you do not remove the water from the potatoes during frying is splatter the oil.
Heat the vegetable oil in a frying pan. You can add to vegetable a little butter or fry the potatoes in melted pork fat. Once the oil heats up, put in pan with drained potatoes and gently mix.
Fry the potatoes on high heat for 5-7 minutes without covering the pan with a lid. If the oil still sprayed, cover a frying pan with a special mesh to prevent it.
Once the potatoes are browned on one side, flip it with a spatula. Not necessary to frequently stir the potatoes during frying, otherwise it will fall apart. When the potatoes will be covered with two sides of a Golden crust, add salt and reduce heat to low.
For a few minutes until cooked add the potatoes, chopped herbs or chopped garlic and cover the pan with a lid. Remove from the heat and leave the potatoes for a few minutes under the hood and then lay on plates.