Potato Chateau
Источник фото: https://ru.123rf.com/profile_kirienkooleg
Great potatoes! A universal recipe for any occasion!
You can't help but like these potatoes! After all, potatoes are good! Is not it? The crispy golden brown crust and tender crumbly pulp inside turn Chateau potatoes into an excellent side dish!
Despite all the apparent simplicity, the recipe is not so simple. It has certain conventions that should be taken into account. The biggest difficulty is to obtain well-cooked tubers without signs of “decay.”
In order for this French dish to be successful, you need to take the right potatoes: they should not be very large, oval in regular shape and of medium friable varieties. Vegetable oil, ideally it would be good to take olive oil.
In principle, butter should be placed together with vegetable oil and deep-fried. This method did not suit me, because... Butter begins to burn quite quickly, even when heated together with vegetable oil. Therefore, I began to add cream at the end in order to preserve the creamy note and avoid unsightly “cinders” stuck to the rosy sides of the Chateau potatoes.
Ингредиенты
Potatoes - 700 g
Butter - 50 g
Vegetable oil - 1-2 tbsp.
Fine salt - to taste
Ground black pepper - to taste
Рецепт
1. Wash and peel the potatoes. When peeling, try to give the potato tubers a barrel-shaped shape, this will greatly help with further frying.
2. Pour boiling water over the peeled potatoes, add 0.5 tsp. salt and cook until the potatoes are fully cooked. What is difficult here: the tubers must be completely cooked, but not begin to crumble. And if you check the readiness of the potatoes with a sharp knife, the tubers may fall apart. And at the same time, undercooking should also be avoided. In general, you need to contrive and get whole, well-cooked potatoes.
3. Remove the potato tubers from the broth, let them dry slightly, but do not “wind”.
4. Heat vegetable oil in a frying pan and add the prepared tubers.
5. Fry them over medium heat until golden brown. Gently turn the potatoes periodically to ensure that the entire surface is fried as much as possible. That barrel-shaped shape will come in very handy here.
6. Towards the end of cooking, add butter to the pan and salt the potatoes. Turn it several times so that the oil and salt are evenly distributed.
7. Chateau potatoes are ready! Call me to the table!