The most difficult thing in the kitchen is to cook the simplest foods very tasty - say, fried potatoes.
And wait and say you know how to fry fries until you try my recipe for this simple side dish!
Firstly, the potatoes are washed first, and only then they are peeled.
Secondly, it is better to take more tubers and cut off the slabs from them so that the blocks are obtained along the entire length with equal thickness.
Third, it is necessary to soak the potatoes in water, and then rinse them so that as much starch as possible comes out of the surface of the potatoes.
Fourth, oils must be taken 5-6 times more than the weight of one serving of potatoes. If you fry 300-400 grams, then you need to take 2 liters of oil.
Fifth, the potatoes are fried in two stages. The first time at a temperature of 160-170C for about 10 minutes - until the potatoes become soft. If you take it by one end, then it should bend. And after the potatoes have cooled slightly, they were salted, you can fry a second time, but at a temperature of about 190C.
Sixth, the finished potatoes should not have red and black markings, they should be golden! The surface of the potato should crunch, and if you take a block by one end, it should stand level, keep its shape!
Seventh, the potatoes can be seasoned to taste before serving. Try crumbling dried herbs and sprinkling with powder through a sieve - so that only the hint of summer herbs remains, which muffles the taste of the oil and creates a harmonious aroma.
Well, of course, you need to take good butter if you are going to cook potatoes, like in a three-star Michelin-starred restaurant, and not in a diner around the corner!

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