Much more appetizing and tastier than fried potatoes, if you cook it with a crispy crust and a beautiful smooth golden color. How to achieve this effect when frying in a frying pan?
The recommendations given in our recipes will help you to cope with the task, and your fried potatoes will please you with an attractive blush and an incredible crunch.
How to fry potatoes in a frying pan with a golden, crispy crust?
Ingredients:
- potatoes of medium size - 5-7 pcs .;
- large salt - to taste;
- sunflower oil refined - 90 ml.
Preparation
First of all, the potatoes must be washed, peeled and cut into slices of the desired shape. Most often the tubers are shredded with mugs or cut into blocks of about five to seven millimeters in thickness.
After grinding, the vegetable must be rinsed several times in cold water to maximally wash off the starch from the surface of the slices. After that, we dry the slices, wet with a towel to remove excess moisture. This procedure is one of the invariable conditions for obtaining a crispy ruddy effect when frying potatoes.
Pour into a wide pan (necessarily with a thick bottom) sunflower without flavor oil and give it a thorough warm up. Now put the prepared potato slices into it in a small layer. The smaller the serving of potatoes, which is fried in a frying pan at a time, the ruddy and crispy dish we get at the outlet.
After the potatoes become ruddy and crispy, we spread it on a plate and add it to the table while it is hot.
How to cook a boiled potato with a golden crust correctly and tasty?
Ingredients:
- potatoes, boiled "in a uniform" - 5-7 pieces;
- onion bulb - 95 g;
- large salt - to taste;
- a mixture of Italian dried herbs - 1 pinch;
- green fresh - a few twigs;
- refined sunflower oil - 60 ml.
Preparation
You can fry with a crusty crust not only raw potatoes, but also boiled in a uniform. This method is especially good if the vegetable tubers that are available are small and cleaned in raw form is much more difficult. It is also a great way to cook an appetizing dinner of the remaining boiled potatoes after making other dishes.
In order to boiled and peeled potatoes after frying turned crispy, it should be necessarily cooled, and even better cooled in the refrigerator. We cut it with circles of thickness