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Fried Potatoes with Onion and Cracklings

How to fry potatoes the right way (a step-by-step guide). Who doesn't love fried potatoes? Everyone does! But how do you fry them properly? Let's break it down.

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Fried potatoes with onions onions and pork rinds
Fried potatoes with onions onions and pork rinds
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 2 g
Fats 33 % 9 g
Carbohydrates 59 % 16 g
150 kcal
GI: 100 / 0 / 0
    1. Start by scrubbing the potatoes clean. It's important to wash them first, so that peeling doesn't leave dirt on your fingers and, in turn, smear the peeled potatoes — dirt is much harder to rinse off once they're peeled. 2. Peel all the potatoes and drop them into cold water. 3. Peel the onion. Here's a trick to keep from tearing up: tuck a piece of onion behind your ear, and the fumes will drift there instead of into your eyes. 4. Cut the potatoes into thin slices and return them to the water. This keeps them from darkening and rinses off excess starch — starch is what makes potatoes stick together in the pan. 5. Cut the onion into quarter-slices, not too fine. Don't put the onion in water. 6. Set the skillet on the stove and let it heat up. It's crucial to add everything to a hot pan when frying! Otherwise the food releases its juices and you'll have trouble. 7. Add the diced salt pork to the dry, hot skillet. Don't cut the pieces too small, or the fat will render away completely and turn to hard cracklings. Fry the pork just until it renders enough fat to cook the potatoes. 8. While the pork fries, lift the sliced potatoes out of the water onto a paper towel and pat them dry so the excess water is absorbed — otherwise water droplets will "spit" everywhere when they hit the hot fat. 9. Add the sliced potatoes to the skillet with the rendered pork fat. Don't stir them at first — leave them alone so a crust forms on the bottom. 10. Then stir very gently. Don't stir too often, or the potatoes will break apart and lose their shape. 11. When the potatoes are nearly done, add the chopped onion about 5 minutes before the end. Scatter it over the top and don't stir right away — let the onion steam in the potatoes' heat. 12. Stir just a couple more times, then turn off the heat. 13. Important! Only now do you salt the potatoes — they should be salted once they're already cooked. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Pork fat - 871  kcal/100g
  • Melted pork fat - 947  kcal/100g
  • Pork rinds - 895  kcal/100g
  • Lard - 797  kcal/100g
  • Shpik - 658  kcal/100g
  • Salt - 0  kcal/100g

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