Composition / ingredients
Step-by-step cooking
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Fried potatoes in our family are an exclusive meal. Whoever cooks from us, everyone has their own culinary recipe and their own gadgets, this dish turns out different every time. But by all means – delicious and desirable! After all, frying potatoes is a real art.
So, fry the potatoes! This recipe is from my father–in-law, who certainly fried it with lard! He cut the potatoes into round pieces, and stirred it only a couple of times during the whole cooking.
Heat the frying pan. While she is warming up, we cut the fat into thin slices. When the pan is hot, we put this fat on it and fry it on full heat. As soon as it has become transparent and a little golden in color, we put both potatoes, sliced, as I said, in nickels, and onions, cut into large circles. Salt? No, it's almost at the moment when the dish is ready. Do not forget to cover the potatoes with a lid – so that it is higher.
Fry the potatoes over medium heat, making sure that they do not burn. After a while, turn off the fire. and let the frying pan stand on the stove for a little longer, and it will come there. The potato turns out to be soft and, at the same time, toasted and does not fall apart. We then have this potato with pickles!
The caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
