Fried Potatoes
4 servings
40 minutes
Few dishes are as popular as fried potatoes. But there are a couple of things to remember: stir the potatoes less often, and before you start frying, soak the potatoes for half an hour to remove excess starch . All the details that will help you master the art of frying potatoes are in our recipe.
1
Prepare the necessary ingredients.
2
Peel the potatoes and cut them into equal pieces; it doesn't matter if they are sticks or wedges. The cooking time will vary depending on the cutting method and size.
- Potato: 800 g
3
Place the chopped potatoes in a deep bowl and cover with cold water to remove excess starch. Leave for 30-40 minutes.
- Potato: 800 g
4
Then dry well on paper towels.
- Potato: 800 g
5
Chop the onion.
- Onion: 1 head
6
In a thick flat pan, heat vegetable and butter oil over high heat.
- Vegetable oil: 50 ml
- Butter: 30 g
7
Reduce the heat to medium-low, place the potatoes in one or at most two layers, and fry without stirring for 5–7 minutes.
8
Then mix a little, add the chopped onion.
- Onion: 1 head
9
Fry for 15-20 minutes, trying to stir the potatoes as infrequently and gently as possible to avoid breaking the pieces.
- Potato: 800 g
10
At the end, add salt and pepper to taste. Serve.
- Salt: to taste
- Ground black pepper: to taste
