Mine Family loves Fried potatoes According to this simple recipe! This makes it easy to make the side dish yourself and comes out of the pan wonderfully crispy. And really easy! So grab my brilliant tips for the right variety of potatoes and preparation – so you always succeed in your fried potatoes until golden brown and crispy.
Fried potatoes really crispy: This is how it works
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You can find out in this recipe that it is not difficult to prepare fried potatoes correctly – how to make crispy fried potatoes.
Put the potatoes with 1 teaspoon of salt in a large saucepan and cover them with cold water. Bring to the boil and cook the potatoes over medium heat with a lid for about 20 minutes. Drain the potatoes, peel as hot as possible and let it cool completely.
1 kg of stuck potatoes
Cut the cold potatoes into approx. 0.5 cm thin slices.
Heat the clarified butter in a large pan and fry the potatoes in portions over medium heat. If possible, the potatoes should not overlap. Only turn the potatoes when the underside is completely fried, it takes 2-4 minutes.
50 g butterwaltz
Season the finished fried potatoes with salt.
Salt
Calories: 302kcal | Carbohydrates: 44G | Protein: 5G | Fat: 13G
My 5 fried potato hot tips-read that before you reach for the pan
The potatoes are ready, the pan is ready – then the preparation of the best fried potatoes can start. So that they are guaranteed to succeed crispy, I have summarized my 5 most important tips.
- Use a sufficiently large panso that all or as many potato slices as possible can be accommodated.
- Use plenty of fat to roastso that the potato slices can sizzle nicely.
- Only add the potato slices to the fat when it is really hot. Otherwise the tubers suck themselves full and become mushy.
- All potato slices should touch the pan floor and not overlap to become crispy and brown. Doesn’t fit everything into the pan, the potatoes fry in portions.
- Fry the potatoes at medium temperatureso they become nice brown, but don’t burn so quickly.
Which potatoes are best suited for fried potatoes?
Are suitable for classic fried potatoes Parking potatoes like Annabelle, Linda or Nicola best. These varieties have a lower starch content, which means that they Form and bite – Perfect to cut them into slices and fry them.
The question remains: Do you have to cook fried potatoes beforehand? In fact, I always prepare my fried potato recipe Jam potatoes to. Alternatively, you can also use salt potatoes or raw potatoes. This is a matter of taste. However, the latter variant is more time -consuming because the windows have to fry for a long time.
Fry fried potatoes really crispy: This is how it works
As soon as the potatoes are prepared, you can roast. So that your fried potatoes come out of the pan perfectly golden brown and crispy, I have written down all the important details for preparation. The entire recipe including step-by-step instructions can be found in the downloadable recipe card at the end of the page.
The right pan for fried potatoes
If you want to make grandma’s best fried potatoes yourself, you should put on a reasonable pan. Say: The pan should have good thermal conductivity and tolerate a lot of heatso that the potato slices can fry evenly and crispy. Also is one Non -stick coating Important so that the potatoes can be easily turned and do not bake and break. These pans are therefore well suited:
- Non -stick coated aluminum pan
- Stainless steel pan
- Burned, forged iron pan with patina
- Burned cast iron pan with patina
Oil or butter – what is better?
To roast your potatoes you should open Butter set. This is almost completely made up of butter fat, which water and protein were removed during the production. Therefore, it has the best roasting properties and can be heated particularly high without spraying. But best: it brings a fine taste of butter to your potatoes.
If you want, you can also take a heat -stable vegetable oil. Are well suited, for example Refined rapeseed oil or Sunflower oil. No matter what fat you choose, it is important that you use a lot of it.
When to turn fried potatoes?
I actually only turn my potatoes once. And when they The edges and underside of the slices are brown. Not before. That can 2-4 minutes per page last. This is the only way to get really crispy. And don’t worry, if you use enough fat, it is guaranteed to burn nothing.
How long do fried potatoes have to fry in the pan?
The pure roast of the potatoes is done quickly. Almost 10 minutes It takes for a portion of fried potatoes to end up brown and crispy on the plate. But consider: If there is not enough space in the pan, so that you have to prepare several batches, this time comes on top.
So you make your fried potatoes even more delicious
A few fried potatoes and a herbal curd – you don’t need more for me. Nevertheless, the classic is a great side dish for many dishes. And the nice thing: it is easy to spice up with just a few ingredients. Which variants do I like?
- With bacon and onions
- With fresh herbs such as chives, rosemary, marjoram or parsley
- With fried and mixed mushrooms
- With minced meat
- With tomato cubes
- Fried potatoes with egg
And now let my crispy fried potatoes taste really good. And if you like them, recommend it!
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