Preparing for frying potatoes
To cooking fried potatoes you are pleased with, you need to choose the right pan. Definitely not intended for this purpose, aluminum and Teflon pans with thin walls. On some of the pans in a strong fire, burns the potatoes, and slow – not fried. You should choose a heavy pan with thick walls, so it could be maintained a certain temperature. Many cooks said that ideal for cooking roasted potatoes is a cast-iron skillet. To ensure that the potatoes are roasted evenly, it is better to take a frying pan with a diameter bigger.
To get a crispy crust, it is important to choose the right variety of potato. Do not take potatoes white – it is well boiled, but roasting is not necessary. It is better to opt for solid tubers with pink skin. In this grade the average content of starch, so it is suitable for frying most.
What slices cut potatoes, affect the taste of the finished dish. If the slices are too large, there will be a taste of the starch. Optimal cuts are circles or half circles and strips with a thickness of 1-2 mm.
Secrets uniform roasting
Put sliced potatoes should be only in the heated oil. If the oil is cold, the potatoes are ready, but the crust will not.
Oil in the pan should be as much below the level reached the middle of the potato layer, which should not exceed 5 cm, it is Important that each slice any party related to the pans. Then the roast will turn out uniform.
The first few minutes, the potatoes should be fried on high heat. Then the fire needed to turn down to medium and cook for another 2-3 minutes. The potatoes should be stirred, but not too often – only three times during the cooking. When all the slices acquire a Golden color means that the potatoes will be ready in 2-3 minutes. At this stage the dish should be salt and, if desired, cover with a lid.
Small tricks of cooking delicious roast potatoes
Every owner known some of the secrets that make it unique potatoes. Find your way of cooking will only practice. But there are already tested by many culinary tricks that will help the first time to achieve success in cooking fried potatoes.
To ready the potatoes had no flavor of starch, you need the slices to be placed in cold water and leave for half an hour. After that, the potatoes need to dry out.
If you need to get the potatoes pasarelas quickly prepared raw slices should be placed in boiling water, then well dried.
To ensure a Golden brown, the potatoes can be dusted with flour.
If you love fried potatoes with onions, fry it need separately, and add 1 minute up to readiness of a potato.
Fried potatoes not to add salt at the beginning of cooking, because it will let the juice and braised and crisp appears.
If we consider all these nuances, fried potatoes will have a delicious taste, and its preparation will not take much time and will not take forces.
Advice 2 : How to cut potatoes for frying
Fried potatoes are harmful... but so delicious. Remember - "if you really want, you can." And on those rare occasions when you have to think about, what kind of fries you want. There are several options for making roasted potatoes: in a skillet, in the oven (well, perhaps baked), and fried, but it still leaves the question of how to cut it.
You will need
- - 1 kg of potatoes
- - cutting Board
- - a sharp knife
For frying the potatoes buy (if you do not grow) medium, ovoid or round in shape. So easier to cut. Better for frying white potatoes. Preferably one that doesn't fall apart. Suitable varieties in which a small amount of starch, the pieces should not fall apart in the pan, with active stirring. Pink varieties Express for the mashed potatoes, they have more starch. But it's recommendations, but in practice any fried potatoes – it's delicious! And if you have no special machine for cutting potatoes, then start.
For frying potatoes in a skillet, do as follows. Having certain skills, cut the potatoes right in the hand. Take the potato in your hand, clasp your fingers and a sharp knife, being careful not to cut yourself, holding the tuber so as not collapsed, move simultaneously, as if spitted potatoes on the knife. Make a few cuts. Obtained by such longitudinal plates, clutched in his hand. Then, turn the tuber and cut across. So it turns out the straws if you make thin slices, or wedges, if the plate is thicker. But if you still afraid to cut, then cut on a cutting Board. This way you can slice and cubes, and circles, and diamonds.
For frying or baking in the oven, potatoes are cut larger. If with the skin on, in half. Peeled potatoes cut into four parts, weld no more than 5 minutes, dry in a towel.
For deep-frying potatoes cut into diamonds or into thin slices. And especially important for deep-frying cut pieces to lay out on a towel and allow to dry. Try to cut equal size pieces, then the potatoes will fry evenly and beautifully.
Any way you can before frying again rinse the potatoes in cold water to get rid of large amounts of starch and dry on paper, but better in a fabric towel. This ensures that the potatoes will be crispy, with a Golden crust and not fall apart. You can grate the potatoes on a coarse grater, try looking a convenient way.
When cooked potatoes, stick to certain rules. Clearing peel the potatoes, put in cold water, otherwise it will quickly darken. But not for long – because after a long stay in the water the potato loses mineral salts, vitamins and other nutrients. Cut the peeled potatoes before cooking them.