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Fried potatoes with a golden crust

Fried Potatoes with a Golden Crust

Golden, crisp, and everyone's favorite! Made this way, fried potatoes come out with a beautiful golden crust every time. The first secret is a good skillet. The second: tossing the potato pieces in flour and frying in two kinds of fat.

Maria

Recipe author

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Composition / ingredients

Servings:

Potatoes

600

Vegetable oil

Butter

Flour

Ground black pepper

Salt

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 % 10 g

Carbohydrates 60 % 18 g

165 kcal

GI: 84 / 0 / 16

Cooking method

Cooking time: 30 min

Step 1:

How do you fry potatoes with a crust in a skillet? Start by gathering your ingredients.
Step 2:

Wash and peel the potatoes and cut them into sticks no more than 1/2 inch (1 cm) thick. Put them in a colander and pour boiling water over them — this rinses off excess starch, which keeps the potatoes from browning. Spread them on a paper towel and pat dry. Transfer the potatoes to a bowl.
Step 3:

Sprinkle them with the flour, tossing the bowl or mixing the potatoes with your hands.
Step 4:

Toss until the flour coats all the potatoes evenly.
Step 5:

In a heavy-bottomed nonstick skillet, heat the vegetable oil and butter together. Butter gives the dish a rich flavor but scorches when it gets hot, so the vegetable oil — which has a higher smoke point — is added alongside it. That way the butter won't burn, and the potatoes fry up crisp while still picking up that buttery aroma.
Step 6:

Add the potatoes. Fry for about 10 minutes, stirring now and then.
Step 7:

Season with salt and pepper and stir. Keep frying until the potatoes are golden and crusty, about 10 minutes more. Transfer to a plate and serve right away, while hot.

Potatoes were long thought inedible, and they owe their rise to one of the world's most popular foods to the French pharmacist Antoine-Augustin Parmentier. Taken prisoner in Prussia during the Seven Years' War (1757–1763), he first tasted potatoes there — a food then considered so poor that it was fed mostly to pigs and prisoners — and, to his surprise, he liked it. Back in France, Parmentier began studying the plant, which the Paris Faculty of Medicine had deemed harmful and banned as food. The ban was lifted only in 1772, largely thanks to his efforts. To win the French over, he invented new potato dishes and hosted dinner parties for famous guests, serving potato bread, potato soup, potato porridge, and even potato preserves. The tuber only became truly popular, though, during the lean years of the Revolution — by 1795 it was being grown in besieged Paris, even in the Tuileries garden.
Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
Fry in an oil with a high smoke point! Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point: they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you use a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.