Golden potatoes

Name: Golden potatoes - Ana I.
Ingredients: 1 kg of smaller potatoes; salt; plenty of oil for frying

Sezon - Golden potatoes by Ana I. - Recipia

I have made these golden potatoes many times, especially when I need a quick side dish or simply crave something simple. I usually make them when I find small, good potatoes. This recipe is one I know from Maniac Chef and it doesn't have many complications, but it turns out just right: crispy on the outside, soft on the inside. They are great alongside meat, but sometimes I just eat them with a green salad. Quick Info Total time: approx. 40-45 minutes, depending on how quickly the potatoes boil Preparation time: 10 minutes Cooking time: 30-35 minutes Servings: 4 Difficulty: easy Recipe type: side dish or simple main course Ingredients 1 kg potatoes (preferably smaller) salt, to taste plenty of oil for frying (to ensure the potatoes are well covered) Preparation method 1. Peel the potatoes and wash them well. If they are small, just cut them in half. If they are larger, cut them into four lengthwise. 2. Place them in a pot with cold water and add salt. The water should cover them well. 3. Bring everything to a boil over medium heat and check after 10-15 minutes. The potatoes should be half-cooked, meaning a fork should go in easily, but they should not be so soft that they crumble. 4. Drain the water immediately after they are cooked and let them cool a bit and dry completely. Any remaining water on the potatoes can cause splatters when frying. 5. Pour a generous amount of oil into a large frying pan. The oil should be well heated before adding the potatoes. 6. Place the potatoes in the pan in a single layer, without overcrowding. If they don’t all fit at once, fry them in batches. 7. Let them fry on high heat without stirring too much at first. Only turn them when they are nicely browned on one side and have taken on a golden color. 8. Remove them onto absorbent paper when they are ready. Taste and add salt if needed. Why I make this recipe often It saves me when I have no inspiration or when I need something quick alongside any type of meat. The potatoes come out crispy on the outside but not dry, and they don’t feel greasy if drained well. It’s the basic recipe I return to when I want something familiar and reliable. Tips and variations Tips If you want crunchier potatoes, don’t boil them too much – just enough so they aren’t raw. The oil must be well heated; if it doesn’t sizzle upon contact, the potatoes will absorb oil. Don’t fry the potatoes while they are wet to avoid splatters. Substitutions You can use any kind of potatoes, but new or smaller ones have a better texture. If you don’t want to use much oil, you can try roasting them in the oven, but the texture will be different and not as crispy. Variations You can sprinkle simple spices like pepper or sweet paprika after frying, but I prefer the simple version, just with salt. It also goes well with a few fresh parsley leaves sprinkled on top at the end. Serving ideas As a side dish with any type of meat. Simple, with a summer salad or pickles. Can be served as a snack with a yogurt dip or garlic sauce. Frequently Asked Questions 1. What kind of potatoes are best for this recipe? I usually use smaller potatoes because they cook faster and have a good texture. Classic white potatoes work too. 2. If I let them boil too long, can they still be fried? If they are overcooked, they will absorb more oil and may crumble when frying. It’s best to drain them as soon as a fork goes in easily, but they remain firm. 3. Can they be made in the oven? Yes, but the texture will be different – they won’t come out as crispy as in a bath of oil. 4. Can I make them in advance? I don’t recommend making them too far in advance because they get soft after sitting. 5. What do I do with the leftover oil? I let the oil cool, then strain it and throw it away. I don’t reuse it for other recipes. Nutritional values Estimate for 1 serving (out of 4): Calories: approximately 280-320 kcal Carbohydrates: 35-40 g Protein: 4 g Fats: 14-16 g (varies depending on how much oil the potatoes absorb) Values are approximate and can vary depending on the type of potatoes and the amount of oil absorbed during frying. Storage and reheating Golden potatoes are best fresh. If they do remain, I keep them covered in the fridge for a maximum of one day. They lose their crispiness when reheated, but can be warmed in a hot pan without additional oil. I do not recommend reheating in the microwave.

Golden potatoes

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