I understand that posting this recipe very much at risk... And all the same. TA-da-a-a-m! Fried potatoes! It's not even a recipe at all, but a way of cooking, so to speak, adaptation of the original. The story of why I've perfected the recipe. In Soviet times, in the absence of any Teflon coatings, we roast potatoes in a cast iron skillet. And tastier the potatoes - crispy, crunchy, with some special potato spirit - I did not eat. All these modern non-stick coating on the pans of potatoes discourage the flavor that it should have. For me it is a fact. What are the only pans I have not tried - it's not that. Not yet purchased for the occasion a large wok Rondell. This is not advertising. But this wok is made of anodized aluminum baked potato was again similar to themselves. But! If I filled the entire wok and fried with the lid closed, it does not get a crisp potato as it was moist in the cooking process. Well, in the process of potato research and came this way. And gave me on it... the usual canteen burgers!