It would seem, what could be easier than cooking fried potatoes in lard? However, in order to make it tasty and mouth-watering, you need to know some secrets.
Content:
- Cooking secrets
- Ingredients
- Step by step cooking
Fried potatoes on lard are a Ukrainian delicacy. Crispy cracklings, golden brown, soft and crumbly on the inside. It's all about her, fried potatoes! Probably not to find a single person who would not like this dish. After all, it is not easier and tastier to find a dish. And it would seem that absolutely anyone, and even a novice cook, can handle it. However, this is not at all the case. To cook juicy ruddy fried potatoes, you will need to know some of the secrets of their preparation.
Secrets of Cooking Fried Potatoes
1. Choosing potatoes for frying
For frying, medium-boiling potatoes are best suited, since they retain their shape well and will be firm. This variety is mostly pink-skinned.
2. How to cut potatoes
There are several ways to cut potatoes: cubes, slices, cubes and wedges. For frying potatoes in a pan, the cutting method does not matter, the main thing is that the slices are not too large. For deep-fat frying, slices of any size, even large ones, are suitable. The fastest way to fry potatoes is cut into strips.
3. What to fry potatoes on
Fat consumption is 7% of the mass of raw peeled potatoes. For frying, use deep pans with a thick bottom.
Traditionally, several types of fat and oils are used for frying potatoes:
- Refined vegetable oil, i.e. odorless so that the vegetable does not have other tastes.
- Butter. On it, the potatoes are more aromatic and tender. But there is one "but" here. The butter may burn, making the crust not brown, but burnt.
- A mixture of butter and refined vegetable oil. Such fat does not burn and has a delicate, rich taste.
- Animal fats (chicken, beef, pork). They give the potatoes flavor and satiety, while making the dish unnecessarily greasy.
- Lard (undercap, bacon). Potatoes can be the main course, the crust is nice and crispy, and the slices are soft inside. This vegetable on lard is a real delight preferred by true gourmets.
The only drawback of this dish is its absolute uselessness for health, or even harm. It is contraindicated to eat people suffering from obesity, allergic skin rashes in the form of acne, certain categories of people with stomach ulcers, gastritis.
- Caloric content per 100 g - 206 kcal.
- Servings - 2
- Cooking time - 35 minutes
Ingredients:
- Potato ? 6 pcs.
- Salo ? 100 g
- Salt ? taste
- Ground black pepper ? taste
- Mayonnaise ? 50 g (for sauce)
- Ketchup? 50 g (for sauce)
- Garlic ? 3 cloves (for the sauce)
Cooking fried potatoes with lard and sauce
1. Cut the bacon into medium-sized pieces.
2. Place the lard in the skillet and melt the fat out of it. The greaves formed from the bacon can be left or removed from the pan.
3. While the lard is being heated, peel the potatoes, wash them under running water and cut into any shape. I prefer straws.
4. Send the potatoes to fry in a skillet and fry them over medium heat until golden brown. After frying for 15 minutes, season it with salt and black pepper. Stir and fry the potatoes until tender, covered, about 10 minutes.
5. Leave the potatoes to fry and prepare the sauce yourself. Pour mayonnaise and ketchup in equal proportions into any container. Peel the garlic and wash it under running water.
6. Squeeze the garlic through a press and stir the sauce.
Put the finished potatoes on a plate and serve. Use it dipping it into cooked sauce. Such a dish can be independent. However, it can also be served with a side dish of meat or vegetable salad.
Video recipe on how to fry potatoes with onions and flour:
