Fried potatoes: nothing tastes better

In the old Soviet film "Girls" a young cook lists recipes of dishes made from ordinary potatoes. Fingers on the hand are not enough to count all that can be prepared from this familiar, seemingly product. But, probably, roast potatoes remain the most favorite dish of Russians.

The number of recipes for such a simple dish can not be counted. Potato with mushrooms, with lard, with meat, fish, chicken, crispy and sour cream, fried potatoes in the oven, microwave, aerogr ...

Each mistress has her own, unlike other recipes. In order to make the dish tasty and beautiful, when frying potatoes you need to observe several basic rules. Firstly, before putting the potatoes in a frying pan, it must be rinsed with cold water, and then dried well. Wet slices are bound to stick to the frying pan. Secondly, you can not keep the peeled potatoes in water for long.

Fried potatoes - the dish is very fast. It is enough to cut the tubers into slices (plates, brusochki, cubes), put them in the oil boiling in a frying pan (fat, lard), after 10 minutes gently mix, and after 10 - salt. A delicious simple dish is ready.

To show their skills, the landlady can cook French fries with crispy crust. For this, it is cut into oblong slices, dried. In order for the crust to turn crispy-golden, before you put the slices in the deep fryer, they are dumped in a mixture consisting of egg powder with flour.

Fry fries in a lot of oil, in small batches. In a strongly boiling oil put the potatoes, stirring constantly, fry 10-15 minutes. Salt is already on the table.

In the winter, there is nothing more delicious than fried potatoes cooked on bacon. This product is not dietary at all, but in winter cold it allows you to quickly warm up, save energy.

First, pour a teaspoonful of vegetable oil on a frying pan, heat it. Then add lard (salted or smoked), cut into cubes of medium size. On medium heat, lard is soaked until it is halved in volume. It is necessary to watch, that at this stage the crust is not formed. As soon as the fat becomes less than twice, and a lot of fat appears in the pan, put the potatoes cut into slices (but the form is not of principle). Strongly increase the fire, cover with a lid. The important point: to stir such dish it is possible only in 10 minutes! Carefully turn the circles together with bacon, cover again with a lid. After another 10 minutes, the fire is made weak, the lid is removed, potatoes with bacon are sprinkled with chopped herbs, onions, peppers. For piquancy, you can add 1 chopped garlic clove. Again, gently mix, leave until ready, then salt. This is a very tasty but heavy dish, so do not abuse it.

No less tasty fried potatoes with mushrooms, especially forest. Mushrooms (fresh or frozen) are fried in a separate frying pan with onions. In another vessel at that time, until a crisp crust is fried potatoes. Finished mushrooms with onions are transferred to potatoes, mixed, add a spoon of sour cream, cover with a lid. Tainted until ready, and then salted. Tender, fragrant fried potatoes, the taste of which depends on the variety of mushrooms, can even decorate a festive table.

To surprise visitors it is possible for a long time forgotten recipe of a potato-share (or пайль). It is rubbed on a Korean grater with a long thin straw, carefully dried, and sprinkled with starch. Fry several minutes in a lot of oil on a very high heat, salt, put on paper towels to leave excess fat. Fried straws are much tastier and more useful than any chips.

Fried potatoes in aerogrills do not take time to cook at all. It should be cut (but not completely), greased on all sides with oil, add your favorite spices and leave in the aerogrill on the bottom grill for about half an hour.