Let’s cook delicious and very fragrant potatoes today. The recipe is quite simple, but there are a few subtleties on which the taste of the finished potato will depend.
- Potatoes – 4-5 pcs.
- Pork fat – 50-100 g.
- Vegetable oil – 50 ml.
- Garlic – 3 cloves.
- Apple cider vinegar – 2-3 tbsp. l.
- Salt – to taste.
- Parsley or dill – to taste.
How to cook:
1. First of all, it is important which potatoes you will use for frying. We recommend taking starchy potatoes, then the pieces keep their shape well and do not spread and do not turn into gruel during the frying process.
By the way, checking for starch is quite simple. Cut the tuber into two parts, and then rub the slices well. Put the cut potatoes together, then and see how long it keeps the two halves together. If the potato immediately separates, then it is better to use it for mashing.
Rinse potatoes well with water, do not peel. Cut the tubers into slices.
2. Squeeze a few large cloves of garlic into a bowl and add a little apple cider vinegar (2-3 tablespoons). Stir in garlic mixture and set aside for a while.
3. I recommend taking a wide frying pan for this dish so that the potatoes can be placed on it in 1-2 layers, no more. So the potatoes will fry better and faster and get a beautiful and golden crust. Send a finely chopped piece of lard and a few tablespoons of vegetable oil to a preheated pan, it will prevent the lard from burning. Fry the potatoes over medium heat for 10 minutes under the lid. Do not rush to turn the potatoes often, let them fry. Then add salt to taste and cook for another 10 minutes without a lid.
4. 5 minutes before the potatoes are ready, add the garlic mixture to the pan, give the potatoes a quick shake and cover with a lid. Let all the pieces soak in garlic. Turn off the fire after a few minutes. Apple cider vinegar adds piquancy to the whole finished dish, it is not felt in it to taste, it only adds an original shade.
Peasant-style fried potatoes are ready to serve, if desired, they can be sprinkled with parsley, dill and hot peppers.