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Secrets of the Most Delicious Fried Potatoes
Instructions
I wash the potatoes, peel them and slice. There are plenty of cutting options: sticks, cubes or random pieces. But remember – the pieces should be medium in size. Potatoes cut too large will not cook through inside, while pieces cut too small will burn or turn to mush.
I heat the oil in the pan over high heat and add the potatoes. I fry them over high heat for about 8 minutes. Important! Do not stir the potatoes as soon as you put them in the pan – this disrupts the formation of the crust. Try to stir the potatoes as rarely as possible, ideally no more than three times.
Now I stir the potatoes and fry them for another 5 minutes. Do not cover the pan with a lid – otherwise frying will turn into boiling. If you feel the potatoes are starting to burn, lower the heat. It is important to take your own stove and cookware into account – the result depends on them. In this matter the main thing is to practise in your own kitchen.
After that the potatoes can be stirred and salted. Do not be afraid of the stereotype that salt will “draw” the moisture out of the vegetable and turn the dish to mush – this has nothing to do with potatoes. I crush the peppercorns with the side of a knife and add them to the dish. I add the chopped onion and fry for about another 3 minutes. I taste a piece and judge whether it is done – if the potatoes are a little raw, I keep cooking. As a last resort I cover the pan with a lid – perhaps I cut the potatoes too large.
Every Russian knows that fried potatoes are served with homemade pickles, salted fish or cultured dairy products. The accompaniments can be anything to your taste.Bon appétit!
Tips
- 1
DO NOT STIR OFTEN – no more than 3 times during the whole frying. Constant stirring disrupts the formation of the crust and the potatoes “boil”.
- 2
DO NOT COVER WITH A LID – otherwise frying turns into boiling under steam. A lid means “boiled” potatoes with no crust.
- 3
KEEP THE SLICE SIZE MEDIUM – not too small (it will burn), not too large (raw inside). The ideal is sticks 1–1.5 cm thick.
- 4
ADD THE ONION RIGHT AT THE END – it burns faster than the potatoes. Three minutes is enough for it to caramelise. A similar principle works in other potato dishes.
FAQ
Which potatoes are best for frying? +
The best choice is yellow-fleshed, low-starch varieties: Bella Rosa, Adretta, Red Scarlett, Gala. They hold their shape when fried and give a crispy crust. White potatoes (high in starch) fall apart and stick when fried. A quick test: if a drop of juice stays on the knife as you cut, it is young, starchy potato that is not ideal for frying. “Old” potatoes (stored 3+ months) can be dry – soak them in cold water for 30 minutes beforehand.
Which oil should I use? +
The best choice is refined sunflower or corn oil (high smoke point). You can mix it with clarified butter (50/50) for a “Russian” flavour. Olive oil is not suitable for frying – it has a low smoke point and will burn at high temperature. For a “restaurant” version, use a little duck fat or rendered lard. The vegetable oil should be hot before you add the potatoes – otherwise they will soak up the oil and turn greasy.
Why do potatoes stick to the pan? +
The reasons: the pan is poorly heated (the potatoes went into a cold or warm pan), there is too little oil (it should cover the bottom by a centimetre), you stirred too soon (before a crust formed), or the potatoes were wet (rinse and pat them dry with paper towel before frying). The solution: heat the empty pan for 2–3 minutes, then pour in the oil and let it heat for 30 seconds before adding the potatoes. A cast-iron or steel pan with a thick base is ideal.
What to serve fried potatoes with? +
The classic Russian serving: with pickled cucumbers, sauerkraut, marinated mushrooms. With herring it is a perfect match. With cultured dairy products (sour cream, kefir, ayran). With a fried egg on top. For a “hearty” version – with beer and salted fish. With meat (a cutlet, shashlik, chicken breast). With mushrooms (fried champignons or wild mushrooms). Garnish with herbs – parsley, dill, spring onion.
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