Young fried potatoes

Description

This is a recipe from the series "For beginners mistresses". It seems simple, but not knowing some things - nothing will come of it. Young potatoes with a thick crispy crust, tender sweet flesh and a slight aroma of garlic and dill. Mouth is watering already?! Go!

Ingredients

Potatoes

0.5 kg
Vegetable oil
Dill
Garlic

4 tooth
Salt
Black pepper

Cooking

Potatoes for this dish you need to choose small. I had a size slightly smaller than a walnut. It is the largest of which is suitable for this recipe. Take the potatoes and cut larger does make a mess. Potatoes good wash and clean without fanaticism. Tonyusenkaya crust should stay. Already always cooked and fruit peeled potatoes again washed very well and dry with napkins or paper towels. This is also a very important point.

To prepare this dish just need a saucepan with a long handle.

At the bottom of the skillet pour vegetable oil layer of approximately 0.5 cm Well it heat over high heat.

When the oil starts to boil - throw it kortofel. Do not add salt!!! This is also a very important point. Salt helps release juice and the potatoes will begin razvalivaetsya ahead of time.

Cover the saucepan with a lid and shake well so that all potatoes are covered with oil.

Cover again and fry first over high heat, then reduce the flame slightly. But he stays closer to strong than to the average. Periodically take a saucepan and shake it well.

While fried potatoes, shred the fennel and garlic.

The willingness of potatoes is determined by the sound. When mixing the potatoes will cease characterized by knocking about the wall - another 5 minutes and ready.

Now sprinkle with salt potatoes salt powder (made in a coffee grinder) or very fine salt, add the dill, garlic, freshly ground black pepper. All very gently stir, cover and allow to stand for five minutes.

And serve! This is a favorite potatoes my small daughter. Like all, I'm sure. Bon appetit!

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