Everyone loves fried potatoes – they are traditional, remind us of childhood days and hearty meals. However, making good fried potatoes is not a given. Here are the ultimate tips to ensure the dish really turns out well.
Recipe for perfect fried potatoes
Ingredients:
- 500 g boiled potatoes (preferably from the day before)
- 1 large onion
- 80 g bacon
- Salt & pepper
- 1 tbsp clarified butter
- Sweet paprika powder
- Parsley, chopped
Instructions:
- Before the fried potatoes go into the pan, the potatoes must first be prepared. Boiled potatoes are essential for this. The firm-cooking variety is best suited. So, place the potatoes in a sufficiently large pot, fill with water, and cook until done. After cooking, drain the potatoes, fill with cold water, and let them stand for at least 10 minutes. This makes it easier to peel the skin off the tubers and prevents you from burning your fingers.
- In the meantime, dice a large onion and cut the bacon into strips. While the potatoes are being peeled, the clarified butter can be melted in the pan and the approx. 5mm thick potato slices can be heated.Important: do not stir the potatoes into a mush here, but turn them carefully over medium heat so that a nice crispy layer forms.
- After about 20 minutes, the bacon and onions can now be added to the fried potatoes. While turning, these ingredients are also sautéed until translucent. Now just season with salt, pepper, and paprika to taste. Shortly before serving, garnish with a tablespoon of chopped parsley, depending on your preference.
Tip 1: let the pan get nice and hot so that the potatoes get a nice brown color.
Tip 2: if you prefer golden-yellow onions, you can fry the onions and bacon beforehand, then remove them from the pan, fry the potatoes, and fold in the onion-bacon mixture shortly before the end of frying.Caution: do not let the onions turn black, as they will become inedible. In addition, the bitter substances cause an unpleasant taste and spoil the fried potatoes.
Tip 3: the fried potatoes turn out especially well if you cook the potatoes the day before. This has the advantage that the starch has set, the potatoes are no longer hot, and the tubers are easier to slice. This way, you don't get chunks, but nice slices. (This tip also applies to a nice potato salad!)
Tip 4: use a sufficiently large pan. If you have many potatoes but only a small pan, you will get a big mess instead of nice fried potatoes. To ensure every potato has the chance to turn brown, the right choice of pan is crucial.
Photo by Janine, meinhaushalt.at
Also read: Recipe for a goulash
