2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
To do the perfect sauteed potatoes, you need to know some rules for their preparation. This way you will surprise your guests with a delicacy that they will not forget. There are different ways to cook sauteed potatoes, but in general the idea comes down to heat treatment in two ways.
You can make sauteed potatoes both whole and cut into cubes or slices. Potatoes prepared in this way can also be cut in half lengthwise. Some chefs recommend cutting them into round slices half a centimeter thick.
The larger the surface of a slice of potato, the greater the chance that it will become crispier. In this regard, round slices half a centimeter thick are very suitable because they will be crispy on the outside and soft on the inside.
If the peel of the potatoes is thin, you do not need to peel them, you just need to wash them well with a sponge. But if the skin is thicker, it is desirable to remove it to make the potatoes tastier.
Sauteed potatoes they must first be lightly boiled to soften and then fried. So they are covered with a delicious crispy crust. You have to be careful with the cooking, because the perfect sauteed potatoes must be lightly boiled, not to fall apart.
You can boil the peeled or unpeeled potatoes, then peel them and cut them when they are already cooked, but still do not fall apart.
Olive oil is best suited for making the perfect sauteed potatoes. You can add a little oil to olive oil. Some chefs recommend frying sauteed potatoes in goose fat, which makes them with a much richer taste. The perfect sauteed potatoes are complemented by finely chopped garlic and chopped parsley.
To prepare the perfect sauteed potatoes, they are needed: 500 grams of potatoes, 1 tablespoon olive oil, 1 teaspoon butter, 1 clove garlic, 2 tablespoons finely chopped parsley.
Method of preparation: The potatoes are cut in the way you want and boiled in salted water for about ten minutes (depending on their size). Drain the water and return to the hot pot to stand for 2-3 minutes under a lid.
When they are cold enough to touch by hand, heat the fat - olive oil and vegetable oil - in a pan over medium heat and distribute the potatoes in portions so that there is only one layer in the pan. When they turn red on the underside, turn them over and take them out after 1-2 minutes. Sprinkle with finely chopped parsley and chopped garlic.
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