Boiled fried potatoes are the easiest dish to prepare. It can be a side dish or an independent lean dish. The aroma of fried tubers will not leave anyone indifferent.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
It would seem, well, what is difficult here to boil potatoes! This dish is familiar to everyone and is loved by many. However, the potatoes will taste better if they are still fried before serving. If you want to master the simple science of frying potatoes, you have to start somewhere. We will talk about this step by step in this review.
If desired, you can fry potatoes in vegetable oil, a mixture of vegetable and butter, lard, lard, bacon, etc. The final taste will depend on the fat used. If you want a richer and more high-calorie meal, use lard, butter will give a more delicate taste. Today we will cook boiled young potatoes, but you can use any tubers, for example, winter ones. To make the potatoes much more interesting and tasty, take small fruits. This method will also save you from the tedious process of peeling potatoes, because according to the recipe, potatoes are boiled and fried right in the skin.
As a side dish for potatoes, cutlets, stews, or just a fresh vegetable salad are suitable. Also, using vegetable oils for frying potatoes, this dish perfectly diversifies the menu on fast days. This dish turns out to be appetizing and tender due to the wonderful taste properties of young tubers with a thin skin, overflowing with vitamins and nutrients.
- Caloric content per 100 g - 192 kcal.
- Servings - 3
- Cooking time - 30-35 minutes
Ingredients:
- Young potatoes - 600 g
- Pork lard - 50 g
- Bay leaf - 2 pcs.
- Salt - 1 tsp
- Ground black pepper - a pinch
Step-by-step preparation of young boiled-fried potatoes:
1. Wash potato tubers and scrape off the skin. You do not need to completely peel the potatoes. Dip it in a saucepan, fill it with cold drinking water and place it on the stove.
2. Add bay leaf, season with salt and bring to a boil over high heat. If desired, add a clove of garlic, a peeled onion, celery root and other spices for taste. Then screw the temperature to the minimum setting, cover the pan with a lid and cook the tubers for about 15 minutes until soft.
3. Check the readiness by piercing a toothpick - it should easily enter the tubers. Do not use a fork for this purpose, because the tubers will fall apart in half. After that, drain the water from the pan, leave the potatoes in the pan, which you put on the stove over medium heat. Leave for 2-3 minutes to dry the tubers and evaporate all moisture.
4. Meanwhile, cut the bacon into slices.
5. Place the pan on the stove and add the slices of fat.
6. Melt and remove from the pan. Although, if you wish, you can leave it if you like greaves.
7. Place potatoes in the skillet and turn on medium heat.
8. Fry the potatoes on all sides until golden brown. Remember that it is already ready, so the tubers only need to be brought to a beautiful ruddy color. Then you can serve the potatoes to the table.
See also the video recipe on how to cook fried young potatoes.
