Golden potatoes

Name: Golden potatoes - Emanuela G.
Ingredients: 1.5 kg of potatoes of suitable size; 1 packet of seasoning for fried potatoes; approximately 0.5 liters of oil

Sezon - Golden potatoes by Emanuela G. - Recipia

When I have guests over or simply want something crispy alongside a salad, these golden fried potatoes made this way always turn out just right. I keep it simple with minimal ingredients and don't worry about them, because the steps are straightforward and the result is consistent. The potatoes are boiled with their skins on, then cut and quickly fried, without any hassle. If I have time, I prepare them in advance and just fry them on the spot, as soon as everyone is at the table. Quick Info Total time: about 45-55 minutes Preparation time: 10 minutes (washing, peeling, cutting) Cooking time: 30 minutes boiling + 10-15 minutes frying Servings: 5-6, depending on everyone's appetite Difficulty: easy Recipe type: side dish or warm snack Ingredients 1.5 kg medium-sized potatoes 1 packet of fries seasoning about 0.5 liters of oil for frying Preparation steps 1. Wash the potatoes under cold running water until there are no traces of dirt. Do not peel them. 2. Place them whole in a large pot of water, ensuring they are fully submerged. Boil for about 30 minutes, checking after 25— a fork should pierce them easily, but they shouldn't be soft or split. 3. Drain the boiled potatoes and immediately rinse them under cold water to stop the cooking process and allow you to peel them without burning yourself. 4. Peel them while they are still warm, as they come off more easily. It's fine if small bits of skin remain. 5. Cut each potato into quarters lengthwise. Don't cut them too thin; aim for evenly sized pieces to ensure they fry uniformly. 6. Heat the oil in a deep pot or a suitable frying pan. There should be enough oil to submerge the pieces halfway. 7. Fry the cut potatoes in batches to avoid overcrowding the pan. Leave them until they develop a golden crust and become crispy on the outside. This takes about 5-7 minutes per batch, depending on their thickness. 8. Remove them one by one into a strainer or onto paper towels to absorb as much excess oil as possible. 9. While they are still hot, sprinkle the fries seasoning over them. Toss gently to coat evenly. 10. Serve immediately while they are crispy on the outside and soft on the inside. Why I make this recipe often I love that I can use simple potatoes and don’t have to fry them raw, which shortens the time spent at the stove and keeps the kitchen from smelling too much. They are versatile, pairing well with any main dish or simply served as a snack. Tips and Variations Tips Choose firm potatoes so they don't crumble when boiled. Don’t let them boil too long, or they will become mushy when frying. The oil should be hot, but not smoking. Drain the potatoes well after frying; otherwise, they will be greasy. Substitutions The fries seasoning can be replaced with simple salt and pepper or spice blends to your taste. Do not change the amount of oil to avoid excessive absorption or sticking. Variations You can leave the skins on the potatoes after boiling if you prefer a more rustic texture. Add garlic powder or sweet paprika to the seasoning for a different flavor. If you like, cut the potatoes smaller and fry them as “potato wedges.” Serving Ideas They make a great side dish for meats, fish, or alongside a salad. They can also be served as a snack with a simple dip (mayonnaise, mustard, or yogurt with herbs). They are also good alongside pickles or as part of a mixed platter. Frequently Asked Questions Can I boil the potatoes a day in advance? Yes, you can boil, peel, and store them in the fridge. Fry them only when you want to serve them to keep them crispy. What should I do if they crumble while boiling? That means they were boiled too long. Use firmer potatoes and reduce the boiling time a bit for your next attempt. How can I prevent the oil from splattering? Make sure to dry the potatoes well before frying and don’t add too many at once. They will splatter less if they are dry. Can I use a different type of oil? Any oil with a high smoke point (sunflower, canola) can be used, but avoid changing the original flavor too much. How salty should they be? It depends on your preference and the type of seasoning. Taste after seasoning and add more if needed. Nutritional Values Approximately, per serving (if divided into 6): about 350-400 kcal, including 7-10g protein, 8-12g fat (depending on how much oil they absorb), and 70-80g carbohydrates. The values depend on how much oil the potatoes absorb during frying and the spice blend used. They are quite filling, but frying in oil increases the caloric content compared to baked or boiled potatoes. Storage and Reheating These potatoes are best enjoyed fresh, right out of the oil. However, if there are leftovers, you can store them in the fridge in a covered container, but the crispy texture will be lost when cold. When reheating (oven or air fryer for a few minutes), they may soften slightly, but they are still edible. I do not recommend reheating in the microwave, as they become soft and a bit gummy. Ideally, make only as much as will be eaten right away.

Golden potatoes

Tags

Categories