Ah, fried potatoes! The most dear and favorite dish! And nothing that high-calorie, but so appetizing and tasty! A step-by-step recipe with a photo of fried young potatoes in butter in a pan. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking of fried young potatoes in butter
- Video recipe
Previously, small young potatoes were considered a marriage and were sorted out as illiquid. Now everything has changed. The cooks and housewives tasted the taste of the very first and small potatoes and realized that they were tender and sweet. And it does not matter in what way young small potatoes are prepared - it is always extremely tasty. Today we'll talk about how to cook fried young potatoes in butter in a skillet. Experts say that it is advisable to prefer yellow and pink potatoes. After heat treatment, the tubers keep their shape well.
You can fry potatoes raw or pre-boiled until half cooked. The latter option is recommended by nutritionists, as this will help the tubers absorb less oil. Fried potatoes are already delicious just in oil, but if you add spices and spices or any exotic herbs, then the food will acquire a unique and piquant taste. For example, you can use the most common spices: mustard, coriander, paprika, hops-suneli, Italian herbs, Georgian and Turkish spices. The finished dish is usually served on its own, alone, sprinkled with finely chopped dill. But any side dish of meat, fish, mushrooms or fresh vegetable salad will suit it. Served potatoes in a hot frying pan look very impressive when the fat is still sizzling, and the vegetables are almost bouncing in the oil. The pan will keep warm for a long time and will not let the food cool down.
- Caloric content per 100 g - 211 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Young potatoes - 500 g
- Ground black pepper - a pinch
- Butter - 50-75 g
- Salt - 0.5 tsp or to taste
- Garlic - 1 clove
- Cumin - 0.5 tsp
Step by step cooking of fried young potatoes in butter, recipe with photo:
1. Heat the pan well, this is one of the important points. Take it with a large diameter so that the frying area is solid. So the dish will cook faster and the tubers will have to be mixed fewer times, which will significantly affect the integrity of the potatoes. Then put the butter in the skillet and melt. Be careful not to start burning.
2. Wash the potatoes and pat dry with a paper towel. Do not cut the skin, because in young tubers, it is tender, sweet and healthy. Choose potatoes that are about the same size so that all the tubers cook at the same time. If the vegetables turn out to be large, then cut them into wedges. Turn on medium heat and sauté until golden brown.
3. 5 minutes before the end of frying, season it with minced garlic, salt, ground pepper and cumin. I draw your attention to the fact that you need to salt the potatoes at the very end of frying, otherwise it will soften the tubers and absorb excess fat. Stir the potatoes, cover and simmer for 5 minutes. Serve the cooked fried young potatoes in butter in a frying pan, garnish with finely chopped herbs.
See also a video recipe on how to cook fried young potatoes in a pan with garlic and herbs.
