Pan-fried potatoes
What could be simpler than fried potatoes? No need of a recipe for that! Quite right, but it's also very easy to end up making fried mash instead. Here are the main pitfalls to avoid.
For 4 people, you will need:
Nutritional information:
Whole recipe
Calories
1255
63%
Proteins
20g
8%
Carbohydrates
190g
18%
Fats
46g
7%
Per 100 g
Calories
120
6%
Proteins
2g
1%
Carbohydrates
18g
2%
Fats
4g
1%
Per person
Calories
313
16%
Proteins
5g
2%
Carbohydrates
47g
4%
Fats
11g
2%
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 42 min.
Cooking : 55 min.
Start to finish : 1 hour 37 min.
Cooking : 55 min.
Start to finish : 1 hour 37 min.
Preservation : Several days in the fridge, in a closed jar.
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Step by step recipe:
Peel and wash 1 kg potatoes. Cut into medium sized pieces if you have big potatoes, the ideal size is about that of your thumb. If you cut potatoes, wash again. This is very important because cutting potatoes releases starch, and that starch will make them stick when cooking. |  |
Pour 3 tablespoons oil into a non-stick pan on medium heat, and add potatoes. Stir well to coat each potato with oil. |  |
Turn down heat, cover, do not salt and do not touch for at least 40 minutes. |  |
After this time, uncover, salt, and... |  |
... stir gently so that fried sides of potatoes are on top. |  |
Repeat this until potatoes are fried as you like them. |  |
Be careful because once fried, potatoes can't be kept waiting, covered or not they will go soft. You should serve them without delay. |  |
Remarks:
Brief summary of the method: wash and dry potatoes, coat with a little oil, cook slowly without salt and without stirring for 40 minutes, only then should you salt and stir to cook on all sides.My uncle Pierre, a great chef, when he was chef of his own restaurant, used this dish to test new young cooks.
Source:
My uncle Pierre Barbary, the best self-taught chef I have ever known!Last modified on: February 3rd 2011
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