What oil is best for frying potatoes, meat and scrambled eggs? What oil can not be fried: grape seed oil. Potatoes fried in oil vapor

Do you often have enough time to think about the little things? For example, the oil on which food is fried is such a trifle, is there really nothing more to think about? The main thing is that the oil should be tasteless, odorless, cholesterol-free and cheaper - I'm sure a lot of people think so. And they buy exactly this kind of oil - refined, deodorized, that is, extracted without any respect (note - I do not write “squeezed out”, because this is not entirely true), oil that has been purified from impurities in a chemical, and rather impartial, way.

Meanwhile, the choice of oil is crucial point, and from the point of view of both culinary and medical. The choice of oil for frying is not really limited to corn and sunflower: let's figure out which oil is best for frying, based on experience and knowledge about the chemical composition of various oils.

So, if we talk about different oils from a culinary point of view, we are concerned about a few specific things:

• The smoke point, that is, the temperature after which the oil begins to smoke, and its chemical composition- change under the influence of heat. Refined oils have the highest smoke point, extra virgin olive oil has the lowest. At the same time, let's not forget that usually - apart from deep-frying - the product cools the oil to a temperature below the smoke point, so you can fry on Extra Virgin, you just need to do it wisely, without overheating the oil before laying the products.
• Tastes and aromas that oil imparts to products. The principle “the less the better” does not always work here.
• The ability of an oil to form a brown crust is not the same for every oil.

From a health point of view, the following points are critical:

• Saturated fat content. It is saturated fats that are not completely broken down in the body that lead to the formation of fatty deposits and cause a narrowing of the lumen of the arteries. Saturated fats, of course, are not fatal, but it is highly desirable to control their consumption.
• The content of impurities. Fat content in vegetable oil is 100% or so, and the amount of impurities is minimal, other types of oil cannot boast of this.
• Smoke point. One of the most important aspects, because after the oil begins to smoke, irreversible chemical processes take place in it, which lead to the formation of carcinogens.

Now consider different kinds oils in relation to how they behave during frying and what effect they have on your body.

Butter

Butter is about 80% fat, with various impurities such as milk protein and water making up the remainder. It is rich in vitamin A, but also in saturated fats, which make up about 50% of the total oil. When butter is heated, the same impurities begin to burn in it rather quickly, and the butter begins to darken and emit a nutty aroma. Frying on butter is very convenient if you want to quickly get a golden crust, and if you do not allow the butter to overheat, the products fried on it acquire a pleasant taste. At the same time, let's not forget that everything said above refers to real butter: alas, some manufacturers add to it vegetable fats low quality, which is immediately visible if you dissolve a piece of such oil in a pan.

When to fry in butter:

• when the roasting temperature is not too high.

Melted butter

Melted butter, or gi - the same butter, only purified from impurities. Such oil can be stored for a long time and is actively used in Indian cuisine and other cuisines of Southeast Asia, as well as in traditional medicine. Like regular butter, ghee contains a high amount of saturated fat, but unlike its cousin, it has a high smoke point of about 250 degrees, which makes it suitable for deep frying. In general, it can be a good idea to keep a small jar of ghee in the fridge for occasional frying—it works just like butter for sautéing or simmering vegetables, but won't burn if you accidentally overheat the pan.

When to fry in clarified butter (ghee):

• when you need to quickly get a golden crust;
• when you need to slowly simmer foods in oil;
• when you need to give the product a pleasant nutty flavor;

Refined vegetable oil

The cheapest oil that is in every store. It has a relatively high smoke point, lacks saturated fat, has little to no flavor of its own, and is seemingly ideal for frying. But there is one caveat. This is not too advertised, but as one of the stages in the extraction of vegetable oils, which are then subjected to purification, a chemical method is often used - the seeds are treated with chemicals in order to extract the maximum oil from them. Cleaning and deodorizing oil is also not mechanical, but chemical process, so the oil that is squeezed from the seeds and the one that is on the supermarket shelf does not have much in common. In general, such oil can be used for any frying, but if there is such an opportunity, I would advise not to get carried away with it.

When to fry in refined vegetable oil:

• when it is necessary to avoid the appearance of foreign flavors;
• when you are deep-frying or at a high temperature.

Olive oil

For some reason, we often oppose olive oil and some abstract “vegetable oil”. I disagree with this fundamentally, but okay, so be it. In this category, I have included all olive oil, except extra virgin oil, which we will talk about a little later. These include olive oil, which has been mechanically refined to remove impurities, allowing it to be used for frying, and pomace oil, that is, oil that is chemically extracted from the pomace after the mechanical pressing of the Extra Virgin oil is completed. In our country, such oil is not in great demand, since it costs significantly more than refined corn or sunflower oil, but it surpasses them in terms of palatability and less harmful to health.

When to fry in olive oil:

• when you need to slowly simmer foods in oil;
• when the roasting temperature can be high.

Extra Virgin Olive Oil

It is generally believed that you cannot fry with Extra Virgin oil - it has a low smoke point, a fairly powerful taste and aroma of its own, and, importantly, a high price. However, I sometimes use Extra Virgin Olive Oil if I don't want to sauté but sauté the vegetables on low heat to release the maximum flavor.

When to Fry with Extra Virgin Olive Oil:

• when you need to slowly simmer foods in oil;
• when you need to give the product a pleasant aroma olive oil;
• when the roasting temperature is not high.

Salo

Fried potatoes belong to everyday dishes, but experienced housewives serve them to the festive table. This is not surprising, because the crispy crust and piquant taste of spices will not leave indifferent even the most sophisticated gourmet. Many novice cooks have difficulty cooking potatoes in large portions in one go. The slices stick together, fall apart and are poorly fried. The situation can be corrected if certain nuances are observed. Let's consider them in order.

Features of cooking fried potatoes

1. To really cook tasty dish choose pink-skinned potatoes. These tubers contain the least amount of starch.
2. You can fry potatoes both pre-boiled chilled and raw.
3. To give the dish a special taste, you can combine potatoes with onions, meat, mushrooms, bread crumbs, spices and herbs.
4. If you boiled the tubers in advance, peel them, chop them into bars, cubes, rings, half rings. The same applies to chopping raw root crops.
5. Choose the "right" dishes. To get potatoes with a crust, it is necessary to heat treat them in a cast-iron or steel pan.
6. Put the potatoes only in hot oil. In this case, stirring is carried out at the beginning of frying, otherwise the slices will fall apart.
7. If you salt the vegetables immediately after sending them to the pan, the potatoes will absorb the fat and begin to disintegrate. Salt should be added 3 minutes before the end of the procedure.
8. To get a tender but savory potato, fry it in a mixture of vegetable and butter. Proportions are calculated at the discretion.
9. If you are preparing a large portion, divide it into several parts. Do not allow potatoes to be laid out in a pan more than 5 cm high.

Fried potatoes: a traditional recipe

• vegetable oil - 100 ml.
• butter - 40 gr.
• salt - 20 gr.
• potatoes - 1.3 kg.
• fresh dill - 30-40 gr.

1. Wash the tubers, remove the peel. If the potatoes are not pink-skinned, soak them in cold water for 15 minutes. Add lemon juice to the liquid so that the fruits do not darken.
2. Prepare a dry cast-iron skillet, pour vegetable oil into it, add butter. Heat the ingredients over high heat, stir.
3. Chop the potatoes into cubes, cubes or rings (if the fruits are small). Send the slices to a heat-resistant bowl, mix. Oil should envelop each piece.
4. To get a potato with a crust, cook the dish without a lid. If the root vegetable absorbs oil, add more. Fry at maximum power for 6-7 minutes.
5. Now lower the heat to medium. Stir the potatoes, shifting the fried sticks up. Cook for another quarter of an hour, stir the composition every 5 minutes.
6. Salt the dish 3 minutes before it's done, or skip this step. Salt can be added after laying out the potatoes on portioned plates. Serve garnished with chopped dill.

• garlic - 5 teeth
• potatoes - 650-680 gr.
• oyster mushrooms or champignons - 350 gr.
• onion - 2 pcs.
• butter - 30 gr.
• vegetable oil - in fact
• dill (greens) - 40 gr.
• salt - 15-20 gr.
• crushed pepper - 5 gr.

1. Peel the garlic, chop it into thin plates. Chop onion bars or half rings. Prepare potato tubers for frying (washing, peeling).
2. Chop them into cubes or slices. Wash the mushrooms / oyster mushrooms, cut the mushrooms along the fibers. Take a thick-walled frying pan, pour oil into it, put it on the stove and heat it up to the maximum mark.
3. Now send slices of garlic for frying, after 3 minutes add potatoes. Cook the dish at the maximum level for 5 minutes, then reduce the burner to medium power.
4. Cook the dish for another 10 minutes. Now you need to fry the onions with mushrooms using the second frying pan. When you have done this, mix the mixture into the potatoes.
5. Now fry the mixture on maximum heat until golden brown. 1-2 minutes before cooking, salt and pepper the dish, add a slice of butter. Serve to the table, beautifully chopped dill.

Fried potatoes with onions

• vegetable oil - 150 ml.
• potatoes - 300 gr.
• onion - 2-3 pcs.
• salt - amount to taste

1. Wash the tubers, remove the peel, chop into strips. Send the fruits in cold water, add a little lemon juice. After 20 minutes, remove the potatoes, leave to drain on a sieve.
2. Pat the potatoes dry with paper towels to absorb any remaining moisture. Heat a frying pan over high heat, pour in the oil. Warm it up, send potato slices to the dishes.
3. Fry straws for 5 minutes, stirring 1 time. After this period, a crust should form. Add chopped onion and a piece of butter (optional).
4. Fry the dish for another 10-15 minutes, in no case cover with a lid. 2 minutes before cooking, add salt, mix gently. Serve potatoes with sour cream and green onions.

• potatoes - 380 gr.
• ground black pepper - 5-7 gr.
• Provencal seasonings - 20 gr.
• salt - to taste
• green dill - 35 gr.
• onions - 50-60 gr.
• meat (beef, pork, chicken) - 330-350 gr.
• garlic cloves - 5 pcs.

1. First you need to cook the meat. Send it to boil, fry or cook in the oven. Chop into cubes or thin slices. Bacon can be substituted for meat if desired.
2. Prepare potatoes. Peel the tubers, rinse and chop into bars. Soak in lemon water for 10 minutes, then remove and dry with towels.
3. Take a heat-resistant dish with a thick bottom, pour in the oil and send it to a strong fire. After 2 minutes, add the potatoes, fry them for 4-6 minutes.
4. After the specified period, mix the composition. Now chop the onion, send it to the pan. Reduce the stove power to medium.
5. The duration of heat treatment is 12-15 minutes. When the time has passed, add chopped meat and garlic passed through a crush to the potatoes.
6. Add pepper, Provence herbs, salt. After 5 minutes, turn off the burner, sprinkle with dill, leave the potatoes under the lid for 5 minutes. Start using.

Fried potatoes with nutmeg

• potatoes - 1.2 kg.
• corn oil - 80 ml.
• butter - 70 gr.
• greens (any) - 40 gr.
• black pepper - to taste
• nutmeg - on the tip of a knife

1. Prepare potato tubers, they need to be washed, peeled and cut. Sprinkle the slices with nutmeg, pepper and salt. Heat a thick-bottomed skillet over high heat.
2. Add corn oil and butter to bowl and stir. After 2 minutes, send the potatoes for frying. Cook it at the maximum mark of 5 minutes.
3. Next, mix, reduce power to medium. Cook the dish for another 15 minutes, stirring once every 5 minutes. After the specified period, arrange the potatoes on plates, garnish with herbs and sour cream.

• ground crackers (rye, wheat) - 40-50 gr.
• potatoes - 550 gr.
• butter - 80 gr.
• salt - 10 gr.

1. Rinse the potatoes under the tap, remove the uniform, chop into slices or cubes. Soak in cold water with a little lemon juice. Remove after 10 minutes and dry.
2. Put the butter in a frying pan, heat it up and put the potato pieces in a heat-resistant container. Fry at maximum power for 5 minutes, as a result, a golden crust should appear.
3. When the time is up, lower the heat to medium. Cook the potatoes for another 15 minutes, during this period it needs to be stirred 3-4 times. Before the end of cooking, add salt, crackers, ground pepper.

cook fried potatoes By traditional recipe. Consider technologies with the addition of meat, ground crackers, mushrooms, nutmeg. People who want to eat potatoes with a crispy crust should put the slices in hot oil and fry them over high heat. After the appearance of a blush, the power of the plate is reduced to an average mark.

Video: how to fry potatoes deliciously

Almost all housewives, when they are going to cook simple, but favorite dishes of the whole family, think about what oil is better to fry. The dangers of fatty, fried foods are constantly talked about in various television programs, nutritionists recommend building a diet in such a way that such dishes are present in minimal quantities. Therefore, fried cutlets, potatoes, fish and meat should be consumed as little as possible.

On the shelves of supermarkets today is just a huge selection of vegetable oils. Among such a variety, many are lost, and some simply take the first one they see, without going into the details of its manufacture and composition. In general, all oils can be divided into two types:

• unrefined
• refined.

Today it has become fashionable to use all natural. Thus, the demand for crude oil has grown, although a few years ago it was often neglected. The situation with a refined product is completely opposite, many believe that all the most useful contained in it was destroyed during processing.

Refined oil has no taste or smell, and it does not foam or smoke during cooking. You can fry potatoes on it without fear of a large amount of harmful carcinogens.

Unrefined - has a fairly pronounced taste and smell. It is for this reason that many people love him very much, because even if you fry potatoes, meat or fish in such oil, everything will turn out to be especially tasty. Its opponents say that the trans-fatty acids formed during the frying process are very harmful to the body, so it should be abandoned.

After a lot of research, experts came to the conclusion that meat, potatoes and fish are best fried in olive oil. The release of harmful substances in it begins much later than in sunflower oil heated to the same temperature.

What to choose for frying potatoes?

Supporters proper nutrition urge to refuse to fry potatoes in a pan, because there is nothing useful in such food. And this point of view is fully justified. If you fry it in crude oil, then it will contain acrylamide - this substance is quite dangerous for the human body, it can have a detrimental effect and even destroy DNA.

Its very great content can be found in fast foods. French fries can be called nothing more than a slow-acting poison, so such snacks should be avoided. To make such food safe, it is worth using refined or olive oil for frying.

Of course, many refuse this cooking method, arguing that if you fry potatoes on an olive product, then it will not turn out so fragrant, but first of all, you should think about your health.

What oil should be used to fry fish and meat dishes?

Everyone loves meat and any dishes from it. Nutritionists advise to stop cooking meat dishes, cutlets or something else in a pan, and use an oven or grill for this. This cooking method is considered correct and more beneficial. To prepare delicious fish, you can make a marinade in olive oil, it will not interrupt its taste, and a dish cooked in the oven with a marinade of spices and herbs will be very healthy and tasty.

To cook fish on the grill, you can do almost the same way. Left for several hours in a fragrant, spicy marinade, it will not absorb vegetable fats, but will only receive the aroma and taste of the dressing. Grilled food will please everyone with an unexpected taste, delicate texture of fish, and it is very tasty and healthy.

In the same way, potatoes can be made along with fish. To avoid frying, but still get delicious food and please guests or loved ones, fish can be made in a spicy marinade, which includes a small amount of vegetable oil, refined or not, it doesn’t matter. The dish should be infused for 10-12 hours, during which the fish will absorb all the aromas of spices, become soft, tender and piquant.

With meat, everything is simpler - many people simply prefer to fry it in a pan, adding seasonings. Such a method of preparation cannot be called correct and useful. During the frying process, the meat in large numbers absorbs all carcinogens, especially if the oil is unrefined.

If it is refined, then the amount of carcinogens is less, however, it is still worth cooking it in the oven or on the grill. If you marinate it first, then the vegetable product will not be needed at all, the meat will cook in its own juice, soaked in all the components of the marinade.

Potatoes with meat can also be cooked in the oven, of course, it will not have such a golden crust that is obtained in a frying pan, however, there will be no carcinogens in such a dish. The meat will also turn out juicy and tender, and the amount of fat will be minimal.

What is the best oil to use to make good pancakes?

Pancakes are a dish that is prepared quite often in every family, they are loved by both adults and children. Each housewife has her own recipe and the secret of how to make pancakes very tasty and just melt in your mouth. Pancakes are fried in different ways: some prefer not to grease the pan at all, adding vegetable oil to the dough, and some also grease the pan with it.

If unrefined butter is added to pancakes, they may have a characteristic smell of seeds. Experienced housewives know that you need to fry delicious, fragrant pancakes using only refined, non-smoking pancakes. A special, non-stick frying pan can be a guarantee that the pancakes will turn over well and will not burn.

There are a lot of secrets, you can use both vegetable and creamy, just its amount should be minimal, then the pancakes will be low-fat, tasty and healthy.

Ideal oil for minced meat dishes

Women's cutlets are usually fried using the products that are at hand. This approach to cooking is not entirely correct. If you fry cutlets in unrefined oil, then after some time it may begin to foam and smoke strongly, and they will absorb all the carcinogens released, and their golden crust may have a bitter aftertaste.

Therefore, it is good to fry cutlets using refined oil. You can also fry cutlets in olive oil, or you can completely abandon oil when frying by cooking cutlets in water, but after that you will definitely need to stew them until cooked. This method is perfect if the meat for minced meat is quite fatty.

If fish or chicken breast use as minced meat, then cutlets cooked on water or steamed will be excellent diet food for those who follow their figure. Nutritionists recommend using such cutlets for diseases of the digestive system.

Most people know that potatoes, cutlets, meat and pancakes will be healthier to fry using refined oil, but as a salad dressing, unrefined oil is just perfect. And it is best to fry food in refined olive oil.

Considering vegetable oil as one of the main products for frying your favorite dishes, you should be very careful about its choice. Pancakes, of course, will be just as delicious if you add just a little bit of butter or olive oil to the dough, and leave the pan dry.

To cook fish, it is not necessary to fry it: a few drops of a vegetable product, spices and spices will make it just as tasty in the oven, and the benefits of this diet food there will be much more.

On vegetable oil, potatoes, meat, fish, of course, turn out to be very tasty and fragrant, however, regular abuse of such dishes can affect your health. It is better to cook cutlets in a steam way, bake fish in the oven, and make pancakes low-fat. Such simple recipes help maintain health and give you the opportunity to enjoy your favorite and healthy dishes.

Tuesday, June 13, 2017 10:57 am + to quote pad

Almost all housewives, when they are going to cook simple, but favorite dishes of the whole family, think about what oil is better to fry. The dangers of fatty, fried foods are constantly talked about in various television programs, nutritionists recommend building a diet in such a way that such dishes are present in minimal quantities. Therefore, fried cutlets, potatoes, fish and meat should be consumed as little as possible.

On the shelves of supermarkets today is just a huge selection of vegetable oils. Among such a variety, many are lost, and some simply take the first one they see, without going into the details of its manufacture and composition. In general, all oils can be divided into two types:

Today it has become fashionable to use all natural. Thus, the demand for crude oil has grown, although a few years ago it was often neglected. The situation with a refined product is completely opposite, many believe that all the most useful contained in it was destroyed during processing.

Refined oil has no taste or smell, and it does not foam or smoke during cooking. You can fry potatoes on it without fear of a large amount of harmful carcinogens.

Unrefined - has a fairly pronounced taste and smell. It is for this reason that many people love him very much, because even if you fry potatoes, meat or fish in such oil, everything will turn out to be especially tasty. Its opponents say that the trans-fatty acids formed during the frying process are very harmful to the body, so it should be abandoned.

After a lot of research, experts came to the conclusion that meat, potatoes and fish are best fried in olive oil. The release of harmful substances in it begins much later than in sunflower oil heated to the same temperature.

Proponents of proper nutrition call for abandoning frying potatoes in a pan, because there is nothing useful in such food. And this point of view is fully justified. If you fry it in crude oil, then it will contain acrylamide - this substance is quite dangerous for the human body, it can have a detrimental effect and even destroy DNA.

Its very high content can be found in fast foods. French fries can be called nothing more than a slow-acting poison, so such snacks should be avoided. To make such food safe, it is worth using refined or olive oil for frying.

Of course, many refuse this cooking method, arguing that if you fry potatoes on an olive product, then it will not turn out so fragrant, but first of all, you should think about your health.

Everyone loves meat and any dishes from it. Nutritionists advise to stop cooking meat dishes, cutlets or something else in a pan, and use an oven or grill for this. This cooking method is considered correct and more beneficial. To cook delicious fish, you can make a marinade in olive oil, it will not interrupt its taste, and a dish cooked in the oven with a marinade of spices and herbs will be very healthy and tasty.

To cook fish on the grill, you can do almost the same way. Left for several hours in a fragrant, spicy marinade, it will not absorb vegetable fats, but will only receive the aroma and taste of the dressing. Grilled food will please everyone with an unexpected taste, delicate texture of fish, and it is very tasty and healthy.

In the same way, potatoes can be made along with fish. To avoid frying, but still get delicious food and please guests or loved ones, fish can be made in a spicy marinade, which includes a small amount of vegetable oil, refined or not, it doesn’t matter. The dish should be infused for 10-12 hours, during which the fish will absorb all the aromas of spices, become soft, tender and piquant.

With meat, everything is simpler - many people simply prefer to fry it in a pan, adding seasonings. Such a method of preparation cannot be called correct and useful. During the frying process, meat absorbs all carcinogens in large quantities, especially if the oil is unrefined.

If it is refined, then the amount of carcinogens is less, however, it is still worth cooking it in the oven or on the grill. If you marinate it first, then the vegetable product will not be needed at all, the meat will cook in its own juice, soaked in all the components of the marinade.

Potatoes with meat can also be cooked in the oven, of course, it will not have such a golden crust that is obtained in a frying pan, however, there will be no carcinogens in such a dish. The meat will also turn out juicy and tender, and the amount of fat will be minimal.

Pancakes are a dish that is prepared quite often in every family, they are loved by both adults and children. Each housewife has her own recipe and the secret of how to make pancakes very tasty and just melt in your mouth. Pancakes are fried in different ways: some prefer not to grease the pan at all, adding vegetable oil to the dough, and some also grease the pan with it.

If unrefined butter is added to pancakes, they may have a characteristic smell of seeds. Experienced housewives know that you need to fry delicious, fragrant pancakes using only refined, non-smoking pancakes. A special, non-stick frying pan can be a guarantee that the pancakes will turn over well and will not burn.

There are a lot of secrets, you can use both vegetable and creamy, just its amount should be minimal, then the pancakes will be low-fat, tasty and healthy.

Women's cutlets are usually fried using the products that are at hand. This approach to cooking is not entirely correct. If you fry cutlets in unrefined oil, then after some time it may begin to foam and smoke strongly, and they will absorb all the carcinogens released, and their golden crust may have a bitter aftertaste.

Therefore, it is good to fry cutlets using refined oil. You can also fry cutlets in olive oil, or you can completely abandon oil when frying by cooking cutlets in water, but after that you will definitely need to stew them until cooked. This method is perfect if the meat for minced meat is quite fatty.

If fish or chicken breast is used as minced meat, then cutlets cooked on water or steamed will be an excellent diet food for those who follow their figure. Nutritionists recommend using such cutlets for diseases of the digestive system.

Most people know that potatoes, cutlets, meat and pancakes will be healthier to fry using refined oil, but as a salad dressing, unrefined oil is just perfect. And the best products

Considering vegetable oil as one of the main products for frying your favorite dishes, you should be very careful about its choice. Pancakes, of course, will be just as delicious if you add just a little bit of butter or olive oil to the dough, and leave the pan dry.

To cook fish, it is not necessary to fry it: a few drops of a vegetable product, spices and spices will make it just as tasty in the oven, and there will be much more benefits from such a dietary dish.

On vegetable oil, potatoes, meat, fish, of course, turn out to be very tasty and fragrant, however, regular abuse of such dishes can affect your health. It is better to cook cutlets in a steam way, bake fish in the oven, and make pancakes low-fat. Such simple recipes will help maintain health and give you the opportunity to enjoy your favorite and healthy dishes.

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In Ireland, it is believed that there are only two things in the world that need to be taken seriously - marriage and cooking potatoes. Next, we will partially consider the second point, namely, how to fry potatoes in a pan so that it turns out fragrant, crispy with a delicate yellowish crust. Despite the outward simplicity of the technology, there are nuances in it, without understanding which the dish will not turn out delicious.

1. Sort. Not all potatoes are good for frying. Varieties with a high starch content are best left to puree, as they do not give a ruddy crust, and when frying, the pieces stick together. Soaking in water only partially solves the problem of excess starch.

I advise you to fry potatoes with red or yellow skins, because the flesh of white varieties darkens faster after cutting or a bluish tint appears on it. Choose large, even tubers with firm skins and no signs of spoilage. In late spring or early summer, last year's potatoes shrivel, becoming unsuitable for frying.

2. Frying pan. In stores, a wide selection of pans of different shapes, sizes, materials and bottom coatings. But for fried potatoes, most professional cooks prefer to use the classic cast-iron skillet with a thick bottom and high sides, which keeps a constant temperature, and when stirring, the potato pieces do not fall out on the stove.

A cast iron skillet is a fried potato's best friend

Of modern models, a wok pan, which has the shape of a hemisphere, is suitable. Such a frying pan heats up quickly, fries even large pieces well and saves oil. It is clear that you can fry potatoes in any pan in the house, but the result will be worse.

Wok - a modern replacement for the cast-iron counterpart

3. Oil. Any refined vegetable oil is suitable. It withstands high temperatures without changing the taste of the potatoes. Olive oil is considered the most useful, you can fry on any variety except "Extra Virgin", created for salads and other dishes without heat treatment.

Unrefined oil contains water residue, foams when heated, absorbs other flavors, and boils potatoes rather than frying them. Butter is added only at the end of cooking to enhance the taste. Under the influence of high temperature, it quickly burns, giving an unpleasant bitter aftertaste.

Potatoes fried in lard or lard turn out to be more satisfying, but their aroma and taste change slightly, and the golden crust acquires a sloppy brownish tint. This is an amateur dish.

The amount of oil for frying depends on the pan. Potatoes should not float, but the pan cannot be dry either. The normal layer is 5-6 mm. It is better not to save money by adding a little more oil. When properly fried, the potatoes quickly become covered with a crust and do not absorb a lot of oil.

4. Slicing. The shape of potatoes for frying can be any: circles, sticks, slices, large or small straws. Slicing affects only the aesthetic perception of the dish. Bars look beautiful with fried meat or fish, circles are usually served with fish dishes, long slices are in harmony with baked meat, and straws are combined with cutlets and steaks.

The shape of the cut doesn't matter.

The main thing is that all the pieces are about the same size and shape, otherwise the small slices will burn before the large ones have time to fry. The optimal thickness of the pieces is about 1 cm.

In most cases, potatoes are peeled before slicing. The edges of the peeled tubers are even and neat, but the fried potatoes with the skin have a more interesting texture. The taste doesn't change. In some recipes, the presence of the peel is a prerequisite, for example, in rustic potatoes.

Young potatoes, harvested before the beginning of July, are usually not peeled, but fried together with a tender skin.

5. Expediency of preliminary boiling. The procedure increases the cooking time, but makes sense. Fried raw potatoes turn out to be fatter and not as crispy as first boiled, because the pulp loses a lot of starch in boiling water. But drying boiled potatoes before frying is more difficult than raw. There is one secret: after draining the water, cover the pan with a lid, then put it on high heat for 20-30 seconds, thanks to which the excess moisture will evaporate.

6. Adding other ingredients. As seasonings, onions, red and black ground peppers, garlic, parsley, dill, rosemary root are added to fried potatoes. It is important to know at what stage to add each ingredient. For example, if the onion is brought in immediately, it will burn quickly. Therefore, it is better to fry onions in a separate pan and mix with potatoes at the very end of cooking (4-5 minutes before cooking), this applies to other vegetables, as well as mushrooms, which need less time for heat treatment. To enhance the taste, 1-2 minutes before the dish is ready, you can put a piece of unsalted butter in the pan.

You need to salt the fried potatoes at the very end, otherwise they will soften and turn into porridge!

Classic fried potato recipe

Ingredients:

• potatoes (medium) - 6 pieces;
• vegetable oil - 50-100 ml (depending on the pan);
• lemon juice - 5-6 drops (optional);
• pepper, garlic, other seasonings, herbs (optional) - to taste;
• butter - 1 teaspoon (optional);
• salt - to taste.

Cooking:

1. Cut the potatoes into slices of arbitrary shape up to 1 cm thick.

2. Place the pieces in a deep plate, pour cold water over, hold for 10-30 minutes to wash out excess starch.

So that the pulp does not darken, you can add 5-6 drops of lemon juice or 1-2 grams of citric acid to the water.

3. Drain the cloudy starch water. Pour the potatoes again with fresh cold water. Hold for 2-3 minutes, then drain the water again.

4. Dry potato slices on napkins or paper towels to get rid of residual water.

You can fry only absolutely dry potatoes, otherwise the hot oil will splatter. Evaporating, water particles break out to the top, taking oil with them. By negligence, you can burn your face and eyes.

5. Pour vegetable oil into a cold frying pan, you should get an even layer. Heat the pan as hot as possible until a light smoke appears. A very important point! If this is not done, the slices will stick to the bottom of the pan and then burn.

6. Spread the potatoes in an even layer on the pan. It is not necessary to completely fill the pan, it is better to fry the slices in a couple of visits. This will cook the potatoes faster and make it easier to mix.

7. After 1-2 minutes, shake the pan slightly so that the pieces stuck to the bottom fall behind, but do not turn over!

8. Finely chop the onion (optional).

9. When a golden or light brown crust appears on the bottom of the potato slices (usually after 5-10 minutes), carefully turn the potatoes over to the other side so that the top, not fried layer is in oil.

10. Periodically turn the potatoes (4-5 times for the entire cooking) so that they do not burn. Turning too often impairs the taste.

Turn the slices conveniently with a wooden spatula

The total cooking time for fried potatoes depends on the power of the stove, pan, and variety. On average, it takes 20-25 minutes to roast.

11. 4-5 minutes before readiness, add chopped onion, garlic, spices, herbs.

Fans of soft fried potatoes can cover the pan with a lid.

12. 2-3 minutes before removing from heat, salt the dish and add butter (optional).

13. Ready-made fried potatoes are served hot, they are not tasty when cold.