Previously, small young potatoes were sorted and discarded. Today, everything has changed and the first young small potatoes began to be used in all kinds of dishes. For example, a convenient way to fry it whole in a peel in a skillet.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Fried young potatoes are a very simple and flavorful dish. It is simply not possible to resist such a temptation. Enjoy this root crop, no one will refuse. And if a vegetable is also from its own garden, it is generally an ecologically pure natural product.
You can cook young potatoes without cutting off the peel, as with ripe fruits. Since the thin skin contains many useful vitamins, and the skin itself is tender, soft and tasty. But the "eyes" and places of damage must be cut off. Fried raw potatoes in vegetable oil. But if you wish, you can take a mixture of oils: vegetable and butter, so the tubers will be softer. Pork lard is also suitable for this process, but then you need to take into account that the dish will be much more nutritious.
The size of the fruit can be varied. The main thing is to choose the maximum of the same size so that they cook at the same time. The most delicious fruits are the youngest. They are the most delicate and have a sweet taste. If you are afraid that the potatoes will not be completely fried, then you can first boil them a little, and then fry them so that they are covered with a golden brown crust. Such potatoes are good in various combinations, especially with meat and mushrooms.
- Caloric content per 100 g - 192 kcal.
- Servings - 2
- Cooking time - 50 minutes
Ingredients:
- Young potatoes - 500 g
- Vegetable oil - for frying
- Garlic - 2 cloves
- Dill - bunch
- Salt - 0.5 tsp
- Seasoning for potatoes - 0.5 tsp
Step by step preparation of whole fried young potatoes:
1. Wash the potatoes well. You can scrub it with an iron sponge. By this time, heat the skillet with vegetable oil well and add the potatoes. It is advisable to choose a frying pan with a thick bottom and walls, this keeps heat well. Heavy cast iron is ideal.
2. Turn on medium heat and fry the potatoes until light golden brown. Stir it periodically so it doesn't burn.
3. Wash the dill and chop it finely. Send it to the frying pan with potatoes. Peel the garlic and pass through a press or finely chop. Season the dish with salt and potato seasoning.
4. Stir the potatoes, reduce the temperature to moderate, cover the pan and continue simmering the tubers for another 10 minutes. It is necessary that it steamed, become soft and tender. After that, remove the lid and fry the potatoes for another 5-7 minutes, so that they acquire a crispy crust.
Serve hot food. The potatoes are so tasty that they do not require any additional garnish. You can simply chop up a fresh vegetable salad.
See also the video recipe on how to cook fried young potatoes.
