Potato pie

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients for cooking Pai potatoes. For this dish, long large tubers are needed - it is easier to work with them and straws from large potatoes will turn out to be the right length. The longer the straw, the easier it will be to pull out the potatoes with a slotted spoon and you will not have to catch individual small pieces. In addition, small pieces of potatoes quickly begin to burn in oil, while the rest of the potato mass is not ready yet.

2. Step 2:

   

   This is how the tubers should look like: large, smooth, oblong. Peel the potatoes and rinse thoroughly in cold water to wash off all the starch from the surface. If this is not done, the potatoes will begin to darken.

3. Step 3:

   

   Quickly rub the tubers into long thin strips. A special grater for Korean carrots is ideal for this. You need to rub the potatoes in one direction from top to bottom. Here is such an even long straw turns out. You can cut potatoes with an ordinary knife, although it will take more time.

4. Step 4:

   

   Put the grated potatoes in a deep bowl and rinse thoroughly with cold running water to wash off the starch. At first, the water will be whitish from starch, but gradually it will become transparent.

5. Step 5:

   

   When the water becomes completely transparent, all starch is removed. Potatoes need to be slightly squeezed out of excess water.

7. Step 6:

   

   Flip the potato straws into a colander or sieve and let the water drain. Then transfer the potatoes to a towel and leave to dry for 10 minutes. You can additionally blot the straw with paper towels. It is necessary to remove all moisture from the potatoes, otherwise, when in contact with boiling oil, the water will start shooting and you will have to wash everything around from fat. Do not worry, the potatoes will not darken and will retain their golden color.

8. Step 7:

   

   Pour vegetable oil into a saucepan and heat over medium heat until light smoke comes from the oil. You can drop a drop of water into the saucepan. If the water sizzles, then the oil is warmed up properly. You need to fry potatoes on medium or high heat (I had a 7-8 of 9 mode).

9. Step 8:

   

   Put a little potato straws in the hot oil so that it is completely covered with oil and fry until a golden crust appears on the potatoes. At first, the potatoes become very soft and the straws begin to stick to each other. Therefore, during roasting, potatoes should be periodically stirred with a fork (potatoes do not stick to it). It takes from 3 to 6 minutes to fry each portion, depending on the potato variety and the strength of the fire on your stove.

10. Step 9:

    

    When the potatoes begin to blush, the process goes on literally for seconds - it is worth overexposing the potatoes and they will burn, so do not leave the stove and follow the process. Remove the finished potatoes quickly with a slotted spoon and transfer to paper towels. In the same way, deep-fry the rest of the potato straws. Transfer all the potatoes to a large dish and sprinkle with fine salt. Serve immediately. Bon appetit!