Description
I think that many of us learned how to make French fries in childhood or early adolescence. This dish is now for many one of the most favorite. Recently was watching "All Bodo relish", where the famous chef Hector Jimenez-Bravo gave a master class in cooking potatoes, as well as revealed some secrets. Potatoes this recipe doesn't fall apart, not stick together when frying, with a delicious crispy and tasty crust.
Ingredients
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Potatoes
6 piece
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Flour
1 Tbsp
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Vegetable oil
0.25 cup
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Salt
1 pinch
Cooking
Peeled potatoes to wash in cold water (today potatoes for 2 servings)
Cut the potatoes on all sides - the edges need to be smooth.
Pruning immediately used in the soup.
Potatoes crosswise cutting is prohibited.
Cut the potatoes along the same cubes.
To the potatoes turned out crispy, you have to put in a bowl, wash well in cold running water. In this case, washed of extra starch and potatoes when frying do not fall apart, and the crust is crispy.
Fill the potatoes with filtered, purified water and allow to stand for 15 minutes. After 15 minutes, the water changed color – out of any excess starch. Drain the water.
To the potatoes appeared crispy delicious crust and it do not stick together during frying, the potatoes, pour over boiling water and leave in the water for 5-10 seconds. Drain the water.
Dry the potatoes with paper towel.
Now lightly sprinkle the potatoes with flour.
Trotted sprinkled the potatoes on a paper towel.
Another secret – take a ceramic pan, there's nothing burning, and the potatoes will roast evenly (also fried in a cast iron skillet, is also normal, the main thing that pan was with a thick bottom)
Pour the vegetable oil. A layer of oil in the pan should be 2-3 mm.
Heat oil. The readiness of the oil can be checked by putting a clove of garlic. If around garlic butter sizzles and begins to obzhivatjsya, the oil is ready for frying. Garlic to get.
Layer the potatoes in the pan should not be higher than 2-3 cm, it is Desirable that the potatoes were laid out in a single layer. If a large family, fry potatoes in small portions.
Fry first over high heat (2-3 min), then on average. Potatoes can not often mix, it is necessary to wait until the bottom layer is browned. Now turn potatoes with a spatula.
If you want the potatoes were softer at the end of cooking, cover the pan with a lid for 2-3 minutes (I do not). Take out the potatoes on a paper towel and sprinkle with salt. Optionally, the potatoes can be sprinkled with finely chopped dill.
Bon appetit!
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