How to spell fried or fried? How and in what cases is it written? How to properly fry foods Fried or fried potatoes how to properly

To correctly write a word in a sentence, you first need to determine what part of speech the word is.

Fried or fried?

Right

Fried, fried, fried- if from the context of the sentence we can say that the word is a definition of a noun, then we have an adjective that answers the question “which one?” which? which?". In this case, the word defines a sign of something.
Fried potatoes are very tasty.
You ordered fried potatoes, mushrooms and cheese.
Fried carp served with sour cream.
I want a fried egg.

Fried, fried, fried- if in a sentence a word is used together with an explanatory (dependent) word that gives verbality, then we have a participle, which is written with two “n”. The word determines the result of an action on something and the emphasis of the sentence falls precisely on the action. The dependence of a word can be determined by a comma in a sentence.
Potatoes fried with mushrooms.
Egg fried in oil.
This is fish fried in a special frying pan.
Here is carp, fried using a special technology.

To understand the difference in spelling, you need to compare the main message of these sentences.
Fried potatoes with mushrooms- tells us that a dish called “Fried Potatoes” is served or eaten with mushrooms.
Potatoes fried with mushrooms- tells us that the potatoes were fried with mushrooms.

Fried carp with sour cream- “Fried carp” dish served with sour cream.
Carp fried in a frying pan- the carp was fried in a frying pan.

Fried egg with onions and herbs- “Fried egg” dish served with onions and herbs.
Egg fried with onions and herbs- the egg was fried along with onions and herbs.

Fried or fried?

In the case of perfect forms of the verb, the situation is slightly different. The perfect form "fry" can only form a participle, not an adjective. It is always written with the suffix “-enn”. The adjective is only possible with the negation “not-” and, accordingly, the suffix “-en” (not fried).

Right

Fried- perfect form of the verb, always written with only two “n”, as it is a participle.
Fried piece of beef.
A piece of beef pounded and fried in breadcrumbs.
Fried potatoes.

A little humor

“Look, we’re frying potatoes. It turns out we have “fried potatoes”, with one “n”, order. Another case: we were frying potatoes and decided to add mushrooms to them for taste. Then we have a dependent word and it turns out “potatoes fried with mushrooms”, with two “n”s, but everything seems to be logical. Or maybe there was a time when we fried potatoes, put them on a plate and decided to add mushrooms. It turns out “fried potatoes with mushrooms”, and here again there is one “n”. You see, it all depends on at what point you added the mushrooms.” ©

Sokolova Svetlana

Reading time: 1 minute

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Fried potatoes, despite their calorie content, are considered the favorite food of many people. It is served as a main dish and used as a side dish. And although many people know how to cook potatoes, I will tell you how to properly fry potatoes in a frying pan with a crust and onions.

The highlight of properly fried potatoes is the tasty and appetizing crust. Not every cook can achieve it, since making potatoes crispy and golden brown is not so easy. To obtain results, you must follow the rules during preparation and frying. I have good advice on this matter. I recommend checking them out.

Cut the potatoes into wedges, sticks, slices, strips or cubes. Before cooking, I advise you to soak it in clean water. This will increase the chances of getting a nice and crispy crust. Just keep in mind that in this case most of the nutrients will be lost.
Place the potatoes only in a frying pan with boiling oil. And the thickness of a uniform layer of potatoes should not exceed five centimeters. Do not add salt during cooking, as the potatoes will absorb a lot of fat. Bring the taste of the dish to perfection before serving.
To get crispy potatoes, first fry on high and then on moderate heat. Do not cover the pan with a lid under any circumstances, otherwise you will end up with stewed potatoes, and to make the dish brown, sprinkle a little flour.
Do not stir the potatoes frequently while frying. For this purpose, use a plastic or wooden spatula. Immerse it in the potatoes and lightly lift the bottom layer. Do not make any chaotic movements.

Typically, refined vegetable oil is used to prepare fried potatoes. But you can also cook the dish with butter. Only to obtain tender and aromatic potatoes in this case will you have to constantly monitor them so that they do not burn. If you are not afraid of ruining your figure, feel free to use animal fat or bacon. The result will be amazing.

As for calorie content, it will reach prohibitive levels. The calorie content of fried potatoes is 320 kcal per 100 grams.

Classic recipe for fried potatoes in a frying pan

Ingredients

Servings: 4

potato 8 pcs
vegetable oil 4 tbsp. l.
salt to taste

Per serving

Calories: 192 kcal

Proteins: 2.8 g

Fats: 9.5 g

Carbohydrates: 23.4 g

20 minutes. Video recipe Print

Cut the peeled and washed potatoes into slices 3 millimeters thick. Then place in a frying pan with hot oil and distribute evenly.

Fry for about fifteen minutes until done. Turn over only once. Do this after the potatoes are browned on one side.

After frying, place the potatoes on a paper napkin to drain excess fat. Season with salt, garnish with chopped herbs and serve.

Despite its apparent simplicity, not every novice cook succeeds in preparing crispy and browned potatoes the first time. Results can only be achieved with practice. So if your first attempt fails, don't give up and practice. This is the secret of success.

The most popular potato recipes

Potatoes are a universal product. If you think that frying is the only way to cook, you are mistaken. It is boiled, steamed, baked in the oven, added to salad, and used as a pie filling. The bravest chefs make vodka from potatoes.

The bulk of the proteins, vitamins and minerals that potatoes are rich in are contained in the cambium layer. Therefore, it is recommended to cut the peel thinly, otherwise the lion’s share of substances valuable to the human body will be lost.

Vegetables and herbs are combined with potatoes. It is often served accompanied by various pickles, sauerkraut or pickled mushrooms. But there are foods with which it is not recommended to be used. We are talking about milk, sugar and fruit.

Let's look at popular and delicious step-by-step potato recipes, and you will have the opportunity to see for yourself.

Stuffed potatoes

Stuffed potatoes are a beautiful dish that is suitable for an everyday feast and looks great on a holiday table. I use fish, various meats, mushrooms or vegetables as fillings. You can use the filling as you wish.

Ingredients:

Potatoes – 12 pcs.
Carrot – 1 pc.
Tomato paste – 1 tbsp. spoon.
Wheat flour – 1 tbsp. spoon.
Sour cream – 4 tbsp. spoons.
Vegetable oil – 3 tbsp. spoons.
Onion – 1 pc.
Pork – 400 g.
Meat broth – 500 ml.
Salt and pepper.

How to cook:

Chop the onion into small cubes and fry in oil until golden brown. Pass the pork through a meat grinder twice, add the onion, salt and pepper and stir.
Cut off the top of the peeled potatoes and remove the core using a knife or spoon. To prevent it from falling apart during baking, the wall thickness should be within one centimeter. Fill the potatoes with the resulting mixture.
Fry the grated carrots in oil until softened. In a separate pan, without adding oil, fry the flour until creamy. Add broth to flour, stir, add carrots along with sour cream and tomato paste and stir.
Place the prepared potatoes on an oiled baking sheet and pour the sauce over them. All that remains is to send the dish to the oven. Bake at a temperature of two hundred degrees for about an hour.

When I first prepared this masterpiece, the family was delighted. Since then, I periodically prepare delicacies to satisfy the culinary needs of my household. I hope the treat leaves the same impression on your family members.

Potato casserole

This culinary masterpiece is truly outstanding. I’ll tell you about him.

Ingredients:

Potatoes – 1 kg.
Minced pork – 500 g.
Onion – 2 heads.
Carrots – 2 pcs.
Mushrooms – 300 g.
Processed cheese – 200 g.
Eggs – 5 pcs.
All-purpose seasoning, pepper, salt.

Preparation:

Boil the peeled potatoes until fully cooked. Chop the onion and pass the carrots through a medium grater. Fry the prepared vegetables in oil until half cooked along with chopped mushrooms.
Add minced meat to the pan, stir and fry until cooked. At the very end, salt, pepper and sprinkle the contents of the pan with seasoning.
Pass the boiled potatoes through a coarse grater, and beat the eggs with salt.
Place half the potatoes on the bottom of the pan, spread half the cheese on top, and then the whole filling. Pour half the egg mixture over everything, add the remaining ingredients and pour in the eggs.
Place the pan covered with foil into the oven. At 180 degrees, the casserole cooks for about twenty minutes. I recommend serving it in combination with pickles or sour cream.

There is no doubt that the dish is prepared simply. To make the delicacy beautiful, before serving, garnish with sprigs of fresh herbs and figurines of fresh vegetables.

New Year's holidays are already around the corner. If you are planning a New Year's menu, include this recipe. All guests will be delighted with the masterpiece.

Baked potatoes with vegetables

I offer a vegetarian recipe - baked potatoes with vegetables. Although it contains no meat products, the dish is hearty and tasty, and can be served separately or as an addition to fish or meat.

Ingredients:

Potatoes – 500 g.
Bell pepper – 2 pcs.
Onion – 1 head.
Eggplant – 1 pc.
Garlic – 3 cloves.
Olive oil – 0.33 cups.
Table vinegar - 2 tbsp. spoons.
Pepper, salt, ground oregano, basil.

Preparation:

Rinse the vegetables called for in the recipe with cold water. Peel the potatoes and cut into thick slices. Remove the stem from the eggplant and the seeds from the pepper. Chop them coarsely.
Prepare the form. I recommend using a wide and deep container so that the vegetables are filled halfway. It is inconvenient to mix vegetables in a small form. Place potatoes on the bottom of a greased dish.
Place onion, pepper and eggplant on top. If desired, fry the onion first. As for other vegetables, they are used raw.
In a deep bowl, mix dried herbs, add salt, olive oil and vinegar, pepper and beat. Pour the resulting mixture over the vegetables. It is important that the dressing covers everything evenly.
Place the pan with vegetables in the oven for twenty minutes. Temperature – 200 degrees. After the time has passed, stir the contents of the mold and continue cooking, reducing the temperature to 170 degrees. After 40 minutes, remove the dish.

If your family does not follow a vegetarian diet, you will definitely like this delicacy. In addition, if you wish, you can always supplement it with baked lamb or diet rabbit.

Stewed potatoes with mushrooms

The next recipe is stewed potatoes with mushrooms. To prepare, take your favorite mushrooms. Canned, frozen, and fresh will do. This will not affect the result in any way.

Ingredients:

Potatoes – 1.5 kg.
Mushrooms – 350 g.
Onion – 2 heads.
Carrots – 2 pcs.
Garlic – 3 cloves.
Oil, bay, salt, pepper.

Preparation:

Cut the peeled and washed potatoes into medium slices, place in a saucepan and cover with water. Place the container on the stove
While the main ingredient is cooking, wash the mushrooms, dry them and chop them into small pieces. Pass the carrots through a coarse grater and chop the onion into cubes.
First fry the onion in hot oil, then add the carrots, stir and fry together. At the very end, add the mushrooms to the frying pan and fry until the moisture evaporates. At this stage, salt and pepper the contents.
After the water boils, put a few bay leaves and garlic pressed through a press into the pan. When the potatoes become soft, add the mushrooms fried with onions and carrots and stir. Simmer the dish under the lid until done. Stir the contents of the pan.

This stewed potato is combined with various additions, including salted salmon, vegetable salads, cold cuts or regular kefir. It will delight you with its excellent mushroom aroma and spicy taste.

Potato pancakes

It is unknown who invented potato pancakes. Some claim that Belarus is the birthplace of the dish. Ukrainian chefs unanimously declare that a masterpiece has been created in their country. It's not that important. The main thing is that the dish, despite its simplicity, is really tasty. or primitive pizza, especially if served in combination with a sauce that includes sour cream and herbs.

History of the origin of potatoes

At the end of the article you will find a fascinating history lesson. It is unknown on which continent man first discovered potatoes. Its habitat is considered to be South America. The vegetable began its distribution in Peru. Historians have made such assumptions.

Ancient people, searching for an alternative way to obtain food, discovered wild potato tubers in the ground.

The ancient Indians living in South America prepared potatoes in a variety of ways. But the favorite was a dish that resembled chips. It was stored for a long time and satisfied hunger.

The vegetable appeared in Europe in 1565. The Spanish King Philip 2 ordered the plant to be delivered to the palace. Despite this, the vegetable did not immediately receive recognition. At first, potatoes were grown incorrectly due to lack of experience and knowledge. Europeans also tried to eat unripe tubers, poisonous fruits and tops, which led to poisoning and health problems.

And although people rebelled against eating potatoes, European kings did everything they could to spread the plant in an attempt to solve the problem of hunger. In the mid-seventeenth century, the vegetable gained popularity and acquired the status of the main European agricultural crop.

Potatoes appeared on Russian territory at the end of the seventeenth century. During his visit to the Netherlands, Peter I became interested in this strange vegetable and took it with him. Initially, in Russia the plant was considered a curiosity and exotic. At balls and receptions they were served as an overseas delicacy, seasoned with sugar.

In the mid-nineteenth century, the country's leadership began to distribute instructions on growing and eating potatoes. As a result, the vegetable began to be grown on a large scale, eaten, given to livestock as feed, and processed into alcohol and starch.

Have you ever imagined that potatoes have such an interesting history? Now this product is available to everyone, and various dishes are prepared from it, which is what I recommend doing. Moreover, the recipes are already at hand. Good luck!

Give preference to potatoes with a low starch content: the slices will retain their shape well when fried. Light, yellow and pink tubers are suitable.
Try to choose firm and smooth potatoes of the same variety and size. This will ensure the same level of doneness.
But it is better to put tubers with green skins aside or carefully trim them: green color indicates an increased content of solanine, which can spoil the taste of potatoes, or even lead to poisoning.
Before cooking, peeled potatoes need to be soaked to remove excess starch. Ideally, you need to soak overnight or at least a couple of hours, but 30–60 minutes will also work to your advantage. If you don't have time, still rinse the peeled and sliced potatoes under cold water.
And don't forget to dry the slices with paper towels: frying wet potatoes is not a good idea.
The shape and size of the chopped potatoes can be any. The main thing is that all the pieces are the same. This will ensure they cook as evenly as possible.
The frying time directly depends on the thickness of the pieces: the thicker, the longer. If the slices vary in size, judge doneness by the thickest one.

How to fry potatoes in a frying pan

Choose a cast iron or steel frying pan with a thick bottom. This is the best option for frying potatoes.
It is healthier to fry potatoes in refined vegetable oil, but tastier - in lard or lard. Which option to choose is up to you.
To ensure that the potatoes are perfectly browned, they should be placed in well-heated oil. It is not recommended to fry in cold oil or add it during frying.
It is better to fry potatoes in one layer. Then it will be covered with a crispy crust.
You need to turn the potatoes several times. It is important to find a balance: do not turn too often (otherwise the pieces will not brown) or too rarely (otherwise the dish will simply burn).
And you always need to add salt at the end. Otherwise, the potatoes will release moisture, stick together, and instead of perfect golden pieces you will get something unappetizing.

How to cook French fries

Usually, for cooking, tubers are cut into even pieces 5–10 mm wide and thick.
You will need a lot of vegetable oil. A lot of. About four times more than when frying in a pan.
The absence of a deep fryer can easily be filled with a frying pan or saucepan with a thick bottom.
The temperature of the oil in which the potatoes can be dipped should be about 180 °C. If you don't have a kitchen thermometer, simply drop one slice into the pan; if it immediately sizzles and floats, the oil is ready to use.
If you plan to fry a lot of potatoes, don't do it all at once. It is better to divide the cubes into several small portions and cook one at a time.
Place the finished potatoes in a colander to drain excess oil and dry with paper towels.
It’s better to salt the fries and add spices right on the plate.

How to fry potatoes in a slow cooker

Potatoes are cooked in a multicooker in the “Baking” or “Frying” mode.
First you need to heat the oil well, and then add the prepared potatoes.
Cooking time is about 40–50 minutes.
After about half an hour, the potatoes need to be turned over, and towards the end - salted. It's simple!

Recipes

pixabay.com

Ingredients:

5 medium potatoes;
2–3 tablespoons of vegetable oil;
1 medium onion;
1 clove of garlic;
a pinch of cumin;
small sprig of rosemary;
salt, pepper - to taste.

Preparation

Peel, cut, rinse and dry the potatoes. Heat oil in a frying pan and place the slices in it. When they are well browned, turn them over and add the onion, cut into half rings.

Continue cooking, stirring the potatoes occasionally until they are well browned on all sides. When the dish is almost ready, add chopped garlic, rosemary leaves, cumin, pepper and salt. Stir, wait a few minutes and remove the pan from the heat.

happykitchen.rocks

Ingredients:

6–7 medium yellow potatoes;
6 tablespoons of vegetable oil;
1 medium sized onion;
300 g fresh (or 30 g dried);
2 cloves of garlic;
3 sprigs of thyme;
5 tablespoons chopped parsley;
salt and pepper - to taste.

Preparation

Place the potatoes prepared for frying in a frying pan with 3 tablespoons of hot oil. Fry over high heat, stirring occasionally. When the potatoes are golden brown, cover the pan and cook for another 5 minutes. Season with salt and remove the dish from the heat.

Now you can start cooking the mushrooms.

Heat the remaining oil in another frying pan. Fry the onion in it until translucent. Add pre-peeled and washed mushrooms (if the mushrooms are very large, they can be chopped). Cook for about 7 minutes until all the moisture has evaporated and the mushrooms are golden brown. Season with salt and pepper, add chopped garlic, chopped thyme and parsley.

Place the mushrooms in the pan with the potatoes, stir and cook for a few more minutes over medium heat.

If you use dried mushrooms, you need to soak them beforehand. It's best to do this the night before cooking.
Fresh mushrooms can be pre-cooked to ensure they are cooked.

whowhound.com

Ingredients:

6 medium yellow potatoes;
200–220 g bacon;
½ red onion;
2 tablespoons capers;
3 tablespoons of wine vinegar;
1 tablespoon Dijon mustard;
3 tablespoons olive oil;
rapeseed oil for frying;
salt and freshly ground black pepper - to taste.

Preparation

Cut the potatoes into large cubes, put them in a saucepan, cover with water and cook over medium heat until tender.

While the potatoes are cooking, prepare the bacon. Cut it into large pieces and fry in a large saucepan over medium heat. When the bacon is cooked, remove it with a slotted spoon, drain the grease, and wipe the surface of the pan with a paper towel.

Pour quite a bit of rapeseed oil into the pan and heat it until it starts to smoke a little. Place the drained potatoes into the hot oil and shake the pan. Reduce heat and fry potatoes until light brown. Add salt and pepper.

After a few minutes, shake the pan again and add the diced onion. Continue cooking until the onion becomes translucent. Then put the pre-dried capers into the pan and pour in the vinegar.

When the vinegar has almost evaporated, add the olive oil, mustard and bacon. Season with salt and pepper again and stir. Serve the salad warm.

It so happens that you decide to cook some fried dish. We found a suitable recipe on the Internet and purchased all the necessary products and components. And ready to rush into battle. And where should a person begin who didn’t really stand at the kitchen stove, and even held a frying pan in his hands only when asked to wash it. He should learn to fry correctly, otherwise he won’t be able to master most dishes.

How to fry correctly. Step one

Now you are already standing in the kitchen near the stove and choosing dishes for cooking. But here we should take a pause and take something into account.
Namely, that this very slab has its own characteristics. And the main one is the smoothness of heating. Gas stoves heat the surface of your frying pan gradually, heating up instantly to the maximum temperature (which you set), and then dropping off. This means that it will be somewhat easier to control the gas frying process. Otherwise you just need to get used to it.

If we consider the features of the dishes, or rather the frying pan (you decided to fry), then everything is simple here too. Are they suitable for frying, and which ones are suitable for sautéing? It is desirable that the frying pan has a thick bottom and is made of metal; ceramics are not suitable for these purposes. And for sautéing vegetables, a saucepan is often chosen.

Step two. Oil

Let's call it that, although you can fry in fat, and even in mixtures of several oils or fats. But for simplicity, let's call our material oil. And before frying the required product, it is correct to prepare the frying pan. Or rather, warm it up thoroughly and heat the oil. 4-5 minutes over medium heat is enough for this. After which a light haze will form above the surface of the oil, and the oil itself will become transparent.
The amount of oil required can range from “lubricate the surface” to a layer 0.5 - 0.7 cm thick. And it depends on the task at hand: fry, fry or sauté.

Well, we gradually approached the question of how to fry correctly?
The frying (frying) technology itself depends on the amount of oil required, the strength of the flame of your burner and the duration of the process. As a result, we can distinguish the main, and most often used in home cooking, frying, sautéing and frying.

Step three. Roasting

flame intensity from "medium" to "high"
duration 3-5 minutes
intermediate operation
minimum amount of oil

How to fry correctly. The product is laid out in a prepared frying pan with heated oil; a little oil is required, just cover the surface with it (lubricate). And periodically turning it over, we achieve a characteristic crust if it is meat, fish or potatoes (this also includes various cutlets and other breaded products) or wait for a golden color if it is an onion. Roasting dries the shell of a vegetable, meat or fish, strengthening it. That is why the operation is intermediate; products processed in this way are stewed, boiled or fried further. It is very important to prevent burning, the fire is strong, there is little oil, all this requires skill. Large pieces or slices are fried on both sides. Next, the whole process moves on to frying, if our goal is a fried dish.

Step four. Toasting

flame strength to "medium"
duration 7-15 minutes
under the lid
moderate amount of oil

How to fry properly. First, fry the product with a lot of oil. After frying, the heat should be reduced to “medium” and covered with a lid, periodically checking to ensure that our dish does not burn. In this case, more oil is taken, or a few tablespoons of water are added, because the frying process takes longer. Thus, meat, minced meat, cutlets, various semi-finished chicken and fish fingers, meatballs, nuggets, vegetables and similar dishes. For example, how to fry bacon We wrote in.

What is sauteing?

Vegetables most often become victims of sautéing. And the essence of the process itself is to fry the required amount of product in more oil than during frying. The goal is not to get a crust like frying, but to soften the product. And most often, then to puree until smooth, when adding puree to the soup. They do the same with flour. For soups and side dishes, carrots and onions, cut into small strips, are sautéed. Sometimes minced meat is also used for filling pies. The dishes for sautéing are those with low sides or frying pans; on the contrary, those with high sides; stewpans are widely used. I hope you understand what sauteing is and how it differs from regular frying.

Add salt and spices according to your tastes or according to the recipe. That's basically all you need to know to fry correctly. For beginners, this should be enough; frying also includes grilling and deep-frying. Stay with us, we will.

In Ireland, it is believed that there are only two things in the world that should be taken seriously - marriage and cooking potatoes. Next, we will partially consider the second point, namely, how to fry potatoes in a frying pan so that they turn out aromatic, crispy with a delicate yellowish crust. Despite the apparent simplicity of the technology, there are nuances in it, without understanding which the dish will not turn out delicious.

1. Variety. Not all potatoes are suitable for frying. It is better to leave varieties with a high starch content for puree, since they do not give a golden brown crust, and when frying, the pieces stick together. Soaking in water only partially solves the problem of excess starch.

I recommend frying potatoes with red or yellow skins, since the flesh of white varieties darkens faster after cutting or develops a bluish tint. Choose large, smooth tubers with thick skins and no signs of spoilage. At the end of spring or beginning of summer, last year's potatoes shrivel, becoming unsuitable for frying.

2. Frying pan. The stores have a wide selection of frying pans of different shapes, sizes, materials and bottom coatings. But for fried potatoes, most professional chefs prefer to use a classic cast-iron frying pan with a thick bottom and high sides, which maintains a constant temperature, and when stirring, potato pieces do not fall out onto the stove.

A cast iron skillet is a fried potato's best friend.

Modern models include a hemispherical wok frying pan. This frying pan heats up quickly, fries even large pieces well and saves oil. It is clear that you can fry potatoes in any frying pan available in the house, but the result will be worse.

Wok - a modern replacement for its cast iron counterpart

3. Oil. Any refined vegetable oil is suitable. It can withstand high temperatures without changing the taste of potatoes. Olive oil is considered the healthiest; it can be fried in any variety except “Extra Virgin”, created for salads and other dishes without heat treatment.

Unrefined oil contains residual water, foams when heated, absorbs other flavors and boils the potatoes rather than frying them. Butter is added only at the end of cooking to enhance the flavor. When exposed to high temperatures, it quickly burns, giving an unpleasant bitter taste.

Potatoes fried in lard or lard turn out more filling, but their aroma and taste change slightly, and the golden crust takes on a sloppy brownish tint. This dish is not for everyone.

The amount of oil for frying depends on the pan. The potatoes shouldn't float, but the pan shouldn't be dry either. The normal layer is 5-6 mm. It's better not to save money by adding a little more oil. When properly fried, the potatoes quickly become crusty and do not absorb much oil.

4. Slicing. The shape of potatoes for frying can be any: circles, cubes, slices, large or small straws. Slicing only affects the aesthetic perception of the dish. The sticks look beautiful with fried meat or fish, the circles are usually served with fish dishes, the long slices are in harmony with baked meat, and the straws are combined with cutlets and steaks.

The shape of the cut is not of fundamental importance

The main thing is that all the pieces are approximately the same size and shape, otherwise the small slices will burn before the large ones have time to fry. The optimal thickness of the pieces is about 1 cm.

In most cases, potatoes are peeled before slicing. The edges of peeled tubers are smooth and neat, but fried potatoes with skins have a more interesting texture. The taste doesn't change. In some recipes, the presence of peel is a prerequisite, for example, in country-style potatoes.

Young potatoes harvested before the beginning of July are usually not peeled, but fried with their tender skins.

5. The advisability of pre-boiling. The procedure increases cooking time, but makes sense. Fried raw potatoes turn out fattier and not as crispy as first boiled ones, since the pulp loses a lot of starch in boiling water. But drying boiled potatoes before frying is more difficult than raw ones. There is one secret: after draining the water, cover the pan with a lid, then put it on high heat for 20-30 seconds, this will allow the excess moisture to evaporate.

6. Adding other ingredients. As seasonings, onion, red and black ground pepper, garlic, parsley, dill, and rosemary root are added to fried potatoes. It is important to know at what stage to add each ingredient. For example, if you add onions right away, they will burn quickly. Therefore, it is better to fry the onions in a separate frying pan and mix with the potatoes at the very end of cooking (4-5 minutes before readiness); this applies to other vegetables, as well as mushrooms, which need less time for heat treatment. To enhance the taste, 1-2 minutes before the dish is ready, you can add a piece of unsalted butter to the frying pan.

You need to salt fried potatoes at the very end, otherwise they will soften and turn into mush!

Classic fried potato recipe

Ingredients:

potatoes (medium) – 6 pieces;
vegetable oil – 50-100 ml (depending on the frying pan);
lemon juice – 5-6 drops (optional);
pepper, garlic, other seasonings, herbs (optional) - to taste;
butter – 1 teaspoon (optional);
salt - to taste.

Preparation:

1. Cut the potatoes into pieces of arbitrary shape up to 1 cm thick.

2. Place the pieces in a deep plate, cover with cold water, leave for 10-30 minutes to wash out excess starch.

To prevent the pulp from darkening, you can add 5-6 drops of lemon juice or 1-2 grams of citric acid to the water.

3. Drain off the cloudy starchy water. Pour fresh cold water over the potatoes again. Let stand for 2-3 minutes, then drain the water again.

4. Dry the potato slices on napkins or paper towels to remove any remaining water.

You can only fry completely dry potatoes, otherwise the hot oil will splash. As water particles evaporate, they rise to the top, taking the oil with them. If you are careless, you can burn your face and eyes.

5. Pour vegetable oil into a cold frying pan; you should get an even layer. Heat the frying pan as hot as possible until light smoke appears. A very important point! If you don't do this, the slices will stick to the bottom of the pan and then burn.

6. Place the potatoes in the pan in an even layer. There is no need to completely fill the pan; it is better to fry the slices in a couple of batches. This way the potatoes will fry faster and will be easier to stir.

7. After 1-2 minutes, shake the pan slightly so that the pieces stuck to the bottom come off, but do not turn it over!

8. Finely chop the onion (optional).

9. When a golden or light brown crust appears on the bottom of the potato slices (usually after 5-10 minutes), carefully turn the potatoes over to the other side so that the top unfried layer is in the oil.

10. Turn the potatoes periodically (4-5 times throughout cooking) so that they do not burn. Turning too often degrades the flavor.

It is convenient to turn the slices with a wooden spatula

The total cooking time for fried potatoes depends on the power of the stove, pan, and variety. On average, frying takes 20-25 minutes.

11. 4-5 minutes before readiness, add chopped onion, garlic, spices, and herbs.

Those who like soft fried potatoes can cover the pan with a lid.

12. 2-3 minutes before removing from heat, salt the dish and add butter (optional).

13. Serve the finished fried potatoes hot; they are not tasty when cold.