Even though it sounds like a simple task to fry potatoes it took years for me to get this right. I read some recipes and blogs and experimented a bit until I cracked it and can now produce golden crispy fried potatoes.
Peel and chop potatoes into medium sized chunks, about 30cm or 1 1/4 inches, bring to a boil in plenty of salted water and boil until just softening and almost cooked through.
Drain in a colander and either leave them in the colander or spread out on a baking tray and leave to dry for at least an hour. Drying the potatoes is the secret to getting them crispy.
Now heat about 15mm/ 1/2 inch of sunflower oil in a large frying pan and when hot, drop in one piece and if it sizzles add potatoes carefully and stirring now and then get them golden all over, this takes about 20 to 25 minutes.
When they are about 3 minutes from ready add 6 to 8 chunky chopped cloves of garlic and cook until the garlic is just going golden then remove from pan onto doubled up kitchen paper and spread them out, add salt and serve. I recently tried roasting the potatoes and adding the garlic 5 minutes before they were ready and they were very good, I also think that different varieties of potatoes produce varying results so experiment.
These potatoes are excellent with Gigantes plaki (Greek baked beans, recipe on blog) and a good salad
No comments:
Post a Comment