Crispy Fried Potato Strips

The most favorite and best side dish. Donʼt look away! Potatoes fried in strips in a frying pan are a dish that absolutely everyone loves, both children and adults. In order for the potatoes to turn out fried and not boiled, you just need to follow some rules. They are discussed here.
cook time: 40 min
Isla Thatcher
Crispy Fried Potato Strips

Nutrition Facts (per serving)

129
Calories
7g
Fat
17g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Butter 20 g
Potato 1 kg
Vegetable oil (odorless, for frying) 50 ml

Recipe instructions

Step 1

Step 1
How to fry potatoes into strips? Prepare your food. Choose varieties with a low starch content — then they will not fall apart when fried, but will retain their shape and brown. Take vegetable oil for frying, refined, odorless. You donʼt have to add butter — itʼs added for taste. In this case, increase the amount of vegetable oil by as much as the amount of cream indicated. But you don’t need to fry with just butter — it burns strongly.

Step 2

Step 2
Fry a few potatoes at a time, no more than three layers — more than that will not have time to cook. Wash the potatoes well under running water with a brush. Then dry and peel with a vegetable peeler — it removes a thin layer of peel, unlike a knife. Wash the peeled tubers again.

Step 3

Step 3
How to cut potatoes into strips? Cut the potato into two pieces along the long side. Take one half and cut it into thin slices, about 5mm wide.

Step 4

Step 4
Place the plates back together to form a half. Cut it crosswise, also along the long side, into thin strips.

Step 5

Step 5
Try to cut the tubers equally so that the straws fry and cook evenly.

Step 6

Step 6
Place the chopped potatoes in a deep bowl and cover with clean cold water. This is done to wash out excess starch from the potatoes. Leave it to stand in the water for 10-20 minutes, depending on the variety — more starchy for longer.

Step 7

Step 7
Rinse the potatoes first in a bowl, then place them in a colander under running water. When the water has drained from it, place the straw on a paper towel. Also pat the top of the potatoes dry. It should become completely dry — then the straw will be fried, not cooked, and will become rosy and crispy. You can even use a regular towel to dry.

Step 8

Step 8
Heat a heavy-bottomed cast-iron or non-stick frying pan over high heat. Pour vegetable oil onto it, put butter in it, if using it. Wait a minute for both types of oil to warm up thoroughly. Read about how to choose the ideal frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe.

Step 9

Step 9
Place the chopped potatoes in the oil. Turn the heat to medium and leave the potatoes to fry. Do not cover the frying pan with a lid — this is another secret to delicious golden-brown potatoes; under the lid they will steam and not fry. Do not touch the potatoes for the first 5 minutes — they should brown on the bottom. But at the same time check that it is not on fire.

Step 10

Step 10
Stir the potatoes with a spatula and leave for 5 minutes again. Fry the potatoes until cooked — the strips are well browned and soft inside. Stir it also every 5 minutes. Or a little more often if the potatoes brown faster. Do not cover the pan with a lid either.

Step 11

Step 11
Salt the potatoes at the very end. If you do this at the beginning, the salt will draw out the liquid and prevent the potatoes from browning.

Step 12

Step 12
Serve the fried potatoes in strips to the table, transferring them to a plate or directly in the frying pan. Bon appetit!

Additional rubrics

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