Many people have loved fried potatoes since ancient times. This is truly the simplest homemade dish that is reminiscent of childhood and mother's care. You can cook a fried dish at least several times a day. After all, this dish not only has a great taste and is easy to prepare, but also does not require much expense. That's why students love to cook fried potatoes so much. And at home, if you invite family members to try this dish, it’s unlikely that anyone will be able to resist. After all, both adults and children love fried potatoes equally.
Surely, you will be interested in learning about the methods of frying everyone’s favorite potatoes, as well as finding out the frying time and how to fry potatoes correctly in order to achieve a delicious crispy crust with a golden hue. If you are interested in learning this, as well as some information about the potato and its history, and getting answers to the most common questions, then continue reading the article.
General characteristics of potatoes
Potatoes can be classified as members of the Solanaceae family. Potato tubers have been used as an important food product since ancient times. Various dishes are made from it. It is the basis of national dishes in various countries. The fruits themselves are poisonous because they contain solanine, which is a toxic organic compound.
Potato is a herbaceous plant that can reach a height of more than one meter. The stem of the plant is bare and ribbed. Part of the stem is immersed in the ground, which can produce shoots from fifteen to twenty centimeters in length. Some varieties can shoot shoots up to fifty centimeters.
Potato leaves are very easy to recognize by their shade. Probably those who have been to a dacha or garden at least once know what the leaves of this vegetable look like. The flowers have white, pink and purple shades.
History of potatoes
The continent of South America is considered to be the birthplace of potatoes. In those places you can still find wild species of this plant.
The vegetable began to appear in culture about nine thousand years ago. This happened in what is now Bolivia. The potato was not only an important food for the Indians, but it was also considered an animated sacred being that was worshiped before eating, during the care of the crop, or after the harvest.
Potatoes spread to the European continent in the second half of the sixteenth century. At first it was considered a poisonous plant that could only be used as decoration. Agronomist from France Antoine-Auguste Parmentier proved to all of Europe that the product contains substances beneficial to the body, so the fruits can be eaten.
When the nutritional value of potatoes was proven by scientists, the product spread to the French provinces, and then to other neighboring European countries. When Parmentier was still alive, thanks to potatoes, the French were able to overcome the famine that often occurred in that country and eliminate scurvy. Some dishes in which potatoes are considered the main ingredient were named in honor of the scientist.
Potatoes appeared in Russia towards the end of the seventeenth century, thanks to Peter the Great. Peter the Great was abroad on certain business, where he became interested in such an edible plant as potatoes. He forced a bag of tubers to be sent to Russia to deal with the brood. At first, citizens of the state considered potatoes to be an unusual vegetable that arrived from abroad.
Types of salt
In many ways, when to salt potatoes during cooking depends on the type of salt:
- Ordinary stone. It can be added to food at any time during the cooking stage.
- "Extra". This type is considered whiter and has a rich taste. Because of this, it needs to be added less than usual.
- Iodized. It does not have a very rich taste compared to stone. Previously, it was believed that this product makes potatoes darker, since iodine is able to react with starch. A similar statement is true if the salt includes potassium iodide. But now the product is enriched with potassium iodate, which cannot affect the color changes of the dish. This information can be found on the packaging. When to salt potatoes when boiling if you use iodized salt? It can be added 3-5 minutes before cooking, or even better - after cooking.
- Marine. The product is enriched with iodine and other valuable microelements. When heated, it decomposes and the iodine disappears. If you add it early, a specific flavor appears. When to salt potatoes when cooking with sea salt? It is added to the finished dish or 3-5 minutes before cooking.
Therefore, the answer to the question of when to salt potatoes when boiling depends on various reasons. If the tastes of the guests are known, then you can prepare a suitable type of dish. And if not, then it’s better to make sure that everyone adds as much salt as they need.
Basic methods and times for frying potatoes
The time for frying potatoes depends on the method chosen, as well as on what type of potatoes you fry. There are several of them. Now we will look at the main ones.
Classic frying method
The simplest method of frying potatoes is the classic method. This is where the entrance to the art of potato cooking begins.
Ingredients:
- large potatoes - three or four pieces.
- butter and salt.
Frying time: 15-20 minutes
Process:
- The potatoes must first be peeled and placed in some container filled with water. Notice and pay attention to the fact that the liquid must fill the entire surface. Then chop the vegetables. You should now have small cubes; place them together in a bowl.
- Place the prepared frying pan on the stove and heat a few spoons of oil in it. Remove all the water from the bowl and simply place the chopped pieces on a towel. The water will begin to absorb and the moisture will disappear.
- Then reduce the heat to medium and add the vegetables. Using a wide spatula, start mixing. Turn over only when a golden crust begins to appear on one side of the potatoes.
- Then simply carefully distribute the cooked potatoes in equal portions for everyone in the family.
Fried potatoes with mushrooms
Ingredients:
- potatoes - two or three tubers.
- mushrooms - one hundred grams.
- onion - one piece.
- salt, pepper, oil.
Frying time: 20-25 minutes.
Process:
- You need to start the same way as with the classic method. That is, peel the potatoes, dry them, heat the oil and put in the pieces. We also fry over medium heat.
- We take another frying pan, you also need to heat it well and put the mushrooms there. They must first be finely chopped. We put the champignons raw, and the rest of the mushrooms should be boiled. Fry until golden brown and add onion at the end. You need to cut it into half rings. Fry until the onion is ready.
- Then combine the mushrooms and potatoes, mix thoroughly, wait about a minute, add salt, add spices, and you are ready to eat!
Important! Use two pans as the vegetables will release a lot of water when frying. To make the dish crispy, you need to use a second frying pan.
Country style potatoes
Probably every grandmother cooked potatoes in a country style. This dish is steeped in childhood memories. Warm and brightest. To experience the whole atmosphere again, you can cook the dish yourself.
Ingredients:
- potatoes - two or three tubers
- eggs - two pieces.
- parsley (optional)
- lard - three to four slices, salt.
Frying time: 25-30 minutes
- Cut the vegetables into small crescents, that is, into small slices.
- You need to heat the frying pan and add the lard. The fat should melt over low heat. You can remove the skin if you wish. Some people like it because it adds more flavor.
- Dry the potatoes and place them in a frying pan. It needs to be fried until fully cooked, salted at the end.
- Scramble the eggs and pour them into the frying pan, cover with a lid while the dish cooks. Then wait a few minutes. At the end we add greenery.
Cooking new potatoes
Who doesn't love new potatoes? For frying, you should choose the smallest possible potatoes. Let it be approximately the size of a walnut, but no larger. Select tubers that are small but equal in size. Don't worry about cleaning as you will just need to rinse the vegetables thoroughly.
Ingredients:
- 1 kg of new potatoes.
- salt.
- spices.
Frying time: 35 minutes
Process:
- You need to find a bowl that is large. We put vegetables there, and also pour in a few handfuls of coarse rock salt. Then you just need to close the lid. During this time, you can watch your favorite movie or listen to music. After all, you will have to constantly shake the bowl so that the potatoes and salt are thoroughly mixed. Vegetables peel themselves because the peel is still too young.
- After you have washed the tubers, place them in a saucepan and add water. Bring the potatoes to a boil, boiling until almost done. Then you just need to turn it off and drain the water immediately. At this time, the butter should be heated in the frying pan.
- Then we dry the potatoes. When frying, potatoes need to be stirred constantly, but occasionally, until they are fried on all sides. Then you can add salt, add spices and finely chop the greens.
French fries
We owe the appearance of the well-known potato from fast food restaurants to one Belgian who decided to sell potatoes in thin slices for takeaway. They weren't just regular fried potatoes, they were fried in thin, crispy slices. French fries are fried in a huge amount of oil. Now everyone probably knows this type of fried potatoes. After all, it is the main dish in fast food restaurants.
Ingredients:
- potatoes - one kg.
- vegetable oil - approximately 0.5 l.
- salt.
Frying time: 6-8 minutes
Process:
- Cut the tubers into cubes. The sticks should be the same size, dry them.
- You need to take a small saucepan, pour oil into it and heat it very well. Don't put the potatoes in the pan until the oil is hot.
- Place vegetables in small portions into the pan and fry until golden brown and evenly covering the vegetables. Then you will immediately need to remove the product with a slotted spoon.
- Place the potatoes on napkins so that excess fat is absorbed and add a little salt on top. Just don't overdo it with salt.
Cooking features
To prepare high-quality mashed potatoes, you need to choose the right good potatoes. It is better if she is not young, then the dish will turn out magnificent. The secret of airiness lies in the starch contained in the vegetable. If there is a lot of it, then the potatoes will turn out as needed. But you should remember that if the puree is not cooked correctly, the starch will remain in the water, and the dish will get an incomprehensible consistency without a pleasant color.
How much starch does one vegetable contain? People have come up with their own way to determine this indicator. The potatoes should be cut into two halves and grated. Then take one part in your hand and attach the second to it. If they stick to each other and do not come off, then you can cook the puree - it will be wonderful. To prevent the breakdown of starch and preserve it in the tubers, peeled potatoes should not be kept in cold water for too long. Otherwise, it will simply be washed out, and the taste will ultimately be different. Therefore, it is better to put the tubers in boiling water.
Many housewives have encountered a problem when the potatoes on top are already cooked, but the middle remains raw. If you cook in boiling water, everything will cook evenly.
Answers to common questions
What is the best frying pan for frying? You need to find the widest possible frying pan that has a recessed bottom. Cast iron and aluminum pans with a thick bottom are perfect. This is necessary so that the oil does not spill out and splash everything around it, and the potatoes can fry evenly and thoroughly.
What kind of fire should it be? First heat the oil and then reduce the heat to medium. If you cook over high heat, then the potatoes will most likely burn and turn out tasteless.
What to do if potatoes burn while frying? Before frying, you need to thoroughly dry the product and place it only in a heated frying pan. This way you can avoid burning the product and get a quality dish.
Types of salt
The characteristics of salt affect the taste of cooked potatoes. The following types of salt are classified:
- Rock salt without additives is a natural mineral compound that does not contain impurities or other chemicals, which prevents the interaction of potatoes with the product. Rock salt can be added both to raw potatoes and to a finished dish or during heat treatment;
- Iodized salt – contains iodine molecules, which are necessary for the full functioning of the human hormonal system. Iodized salt interacts with starch molecules, which causes darkening of potatoes, as well as a deterioration in organoleptic qualities with prolonged contact. To make salt more beneficial, you need to add salt when cooking or add the mineral to the finished dish;
- Sea salt – contains a wide range of macro- and microelements. Eating sea salt helps prevent mineral deficiency in the body. It is necessary to add the product exclusively to ready-made potatoes, since most minerals disappear during heat treatment, which leads to a change in the taste of the root crop and a decrease in nutritional value;
- “Extra” class salt is characterized by a richer taste, which is why the product must be added in smaller proportions. Suitable for use at any stage of processing.
It is better to salt the potatoes at the end of cooking, which will ensure the preservation of the natural taste of the product and also reduce the concentration of salt in the finished dish. The amount of salt for potatoes depends on the degree of heat treatment and the desired result.
