Ah, fried potatoes, and young ones too! For many, there is no tastier, dearer and dearer dish! Cooking delicious, aromatic and high-calorie potatoes.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
There are several ways to cook fried potatoes. For example, chop, rinse, dry, put in a colander, salt, put on a hot frying pan in a layer of 5 cm and fry in oil with uniform heating. Another way is to cut boiled or blanched potatoes and fry them in fat until tender. But no matter how the potatoes are cooked, the main secret is good fat for frying and a delicious variety of tubers. And for frying, you can use different types of oil: vegetable, butter or olive, fat, lard or lard are also suitable. You can also fry potatoes by combining different types of oils and fats.
To ensure that the potatoes are evenly fried, it is advisable to use a heavy, thick-bottomed frying pan, and of such a size that the slices can be easily rotated. When serving a dish on the table, you can pour it over with oil, sprinkle with finely chopped herbs or pour over any sauce.
This recipe is supposed to fry young tubers. To do this, they should be used in the same size, preferably small, then the potatoes can not be cut. If the fruits are too young, they can not be peeled; there are many vitamins in the young peel. Older tubers can be treated in different ways, they are fried with or without the peel.
- Caloric content per 100 g - 192 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Young potatoes - 800 g
- Pork lard - 100 g for frying
- Garlic - 3 cloves
- Green onions - bunch
- Dill - bunch
- Salt - 1 tsp or to taste
Cooking fried young potatoes
1. Prepare all foods. Wash green onions and dill and chop finely. Peel the garlic, rinse and cut into small cubes. If you want more garlic flavor in the dish, then you can pass it through a press.
2. Wash the potatoes, dry them with a napkin so that there is no splashing during frying, and cut them into 4 pieces. I don’t peel potatoes, because the skin is young and clean. And you will be guided by your own tubers, whether they are subject to cleaning or not.
3. Put the frying pan on the stove and put the lard, cut into pieces. Set the temperature to medium and heat it. When the skillet is full of fat, add the chopped potatoes to it.
You can use any oil you like instead of lard. To make the dish less greasy, refined oil is suitable.
4. Fry the tubers over medium heat, stirring occasionally to prevent them from burning. Salt the dish at the end of cooking, about 5 minutes. Otherwise, the salt will soften the texture of the vegetable and turn it into a soft and crumbly consistency.
5. Place the finished dish on plates and serve. Sprinkle each serving with chopped herbs and chopped garlic.
See also the video recipe on how to cook fried young potatoes.
