Composition / ingredients
Step-by-step cooking
Step 1:
How to fry potatoes with a crust in a frying pan? Prepare the products.
Step 2:
Wash the potatoes, peel and cut into cubes no more than 1 cm thick. Put the potatoes in a colander and pour boiling water over them. In this way, you will remove excess starch, which prevents the potatoes from browning. Put the potatoes on a paper towel and dry them. Transfer the potatoes to a bowl.
Step 3:
Sprinkle it with flour, shaking the bowl or stirring the potatoes with your hands.
Step 4:
Achieve an even distribution of flour throughout the potatoes.
Step 5:
In a Teflon frying pan with a thick bottom, heat the vegetable and butter. Butter will give the dish a delicate taste, but it burns when heated. Therefore, vegetable oil is added, the gorenje of which is higher than that of butter. Then the butter will not burn, and the dish will fry and get the desired creamy flavor.
Step 6:
Lay out the potatoes. Fry the potatoes for about 10 minutes, stirring occasionally.
Step 7:
Add salt, pepper and stir the potatoes. Continue to fry it until the potatoes get a golden color and crust, about 10 minutes more. Put the finished potatoes on a plate. Serve immediately while it's hot.
Potatoes, which have long been considered inedible, have become one of the most popular and favorite foods thanks to the French pharmacist Antoine Auguste Parmentier. Having been captured in Prussia during the Seven Years' War (1757–1763), he first tasted potatoes, which were then considered so inedible that they preferred to feed them to pigs and prisoners. Parmentier unexpectedly liked the taste of potatoes.After returning to France, Parmentier began to study the chemical composition of the plant, which the Paris Medical Academy considered harmful to health and banned its use in food. The ban was lifted only in 1772, largely thanks to the efforts of Parmentier. To make the French fall in love with potatoes, Parmentier invented new dishes from it and arranged dinner parties with famous guests. Here he offers potato bread, potato soup, potato porridge and even potato jam. However, this root vegetable became really popular in France only during the hungry revolutionary years. In 1795, it was grown in besieged Paris, even in the Tuileries garden.
Root vegetables are best washed with a brush or a hard sponge under running water.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- 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
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
