Crispy fried potatoes
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Everyone loves perfect fried potatoes, evenly coated with a golden, crispy crust on all sides and tender, almost creamy, inside. But this kind of potato isn't always possible in a frying pan. A great way to make truly delicious, crispy fried potatoes is to boil them and then deep-fry them. If you don't have a deep fryer, fry them in a heavy-bottomed pan filled with vegetable oil, or even better, rendered chicken fat. The potatoes will turn out absolutely delicious! Then, fry fresh parsley and sage leaves in the same fat until they crisp up, and sprinkle them over the garnish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.3 kg potatoes (about 9 tubers), cut into 2.5 cm pieces.
- 1 head of garlic, cut in half horizontally
- 6 bay leaves
- 1 teaspoon black peppercorns
- 6 cups schmaltz (rendered chicken fat) or vegetable oil
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh sage leaves
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 120°C (250°F). In a large saucepan, combine potatoes, garlic, bay leaf, and peppercorns. Add 2 tablespoons of salt and enough water to cover the potatoes by 1 inch (2.5 cm). Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes. Transfer them with a slotted spoon to a paper towel-lined plate; gently pat dry with paper towels (it's okay if the potatoes crumble in places). Let cool completely.
- Place a rack on a rimmed baking sheet. In a large saucepan or Dutch oven, melt the schmaltz over medium heat (you should have about 2 inches of fat in the pan) and heat to 300°F (150°C) on a deep-fry thermometer. Working in batches, fry the potatoes until golden brown and crisp, 4-6 minutes. Transfer them to the rack with a slotted spoon and immediately sprinkle with salt. Keep the potatoes in the warm oven while you fry the next batch.
- Add the parsley and sage leaves to the hot fat and fry for a few seconds until crisp. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle with salt. Sprinkle the fried herbs over the potatoes.
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