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Horace's expression about the golden mean is very suitable. And indeed, with this vegetable, you need to maintain a balance in everything: neither a lot of fat, nor a little, do not interfere often, but at the same time do not forget about the frying pan on the fire, cut the root crop into medium slices, and so on. Here we will try to give some tips on how to cook fried potatoes to enjoy their crispy taste.

Choosing potatoes for frying

In developed countries, special varieties of this root crop are sold - for mashed potatoes, for salads and for frying. And we have everything taken from one bag. But this is wrong: there are varieties that contain a lot of liquid or starch. Such pieces are deformed and fall apart when frying or steamed and stewed. Definitely you can not use a young June potato - it is tasty only boiled, and even with dill. Such a product is best cooked whole and lightly fried in oil. And frozen potatoes, fried or boiled, acquire a bluish-brownish color, become sweet and are not suitable for food.

Choosing dishes for frying

Deep fryer - if you want to get potatoes fried in Belgian style. He has his own secrets. The most important of these is double immersion in oil: the first time the pieces are fried until half cooked, then they are allowed to cool, and then they are again dipped into hot fat. If you want to taste traditional fried potatoes, then only real cast-iron pans or stewpans with thick walls are suitable for this purpose. In aluminum dishes, the root crop burns and does not fry. If you interfere, then only with a wooden spatula, and even better - shake. But this skill comes with years of practice.

Choosing fat for frying

If you are a fan vegetable oil, choose a refined product without foreign odors. Butter, firstly, is too expensive, and secondly, potatoes on it can burn very badly. Margarine or spread? Same danger as frying with butter, plus lots of splatter. Lard and cooking oil give ready meal a peculiar aroma, but the potatoes, fried in this way, come out too greasy. Experts advise using a mixture of vegetable and butter, as well as bacon or quality lard. The pieces are obtained as if boiled inside, and on the outside they are covered with a ruddy crispy crust. With cracklings - divine pleasure!

Frying Secrets

Now about how, in fact, to cook fried potatoes. The recipe for this dish is not as simple as it seems. The cut pieces are washed in hot water and dry on a towel to wash off excess starch and avoid splashing. The oil should be strongly calcined over high heat. To check whether it is possible to lay potatoes, they first throw one piece. If the fat immediately bubbles around it, then you can throw the rest of the party. If there are a lot of potatoes, it should be fried in several stages. This is necessary so that the product layer in the pan does not exceed 4 centimeters. Neither salt nor stir the potatoes immediately after laying. It is better to put an unpeeled garlic clove into the oil along with a batch of root crops. Then the fire is reduced to medium, the dish is salted and mixed. If you want to cook fried potatoes with sour cream, then fermented milk product added at the very end culinary process, five minutes before the end of frying.

Fried potatoes with onions, portion 200 gr

Technological map No.Fried potatoes with onions, portion 200 gr

(SR-619 formulation No. 329)

Publishing house Kyiv "A.S.K" 2005

1. REQUIREMENTS FOR RAW MATERIALS

food raw materials, food products and semi-finished products used for cooking fried potatoes with onions must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

Name	Consumption of raw materials per serving, g
	Gross weight, g	% cold working	Net weight, g	% during heat treatment	Yield, g
Peeled potatoes p.f	319,0	0,00	319,0	48,00	166,0
Vegetable oil	50,0	0,00	50,0	70.0 (losses during cooking, portioning)	15,0
Peeled onion p.f	36,0	7.69 (cutting loss)	34,0	50,0	17,0
Garlic peeled p.f	4,0	0,00	4,0	50,00	2,0
Salt	4,0	0,00	4,0	100,00	0,0
Ground black pepper	1.3	0,00	1.3	100,00	0,0
Dill cleaned, p / f	2,0	0,00	2,0	0,00	2,0
Output					200

3.Cooking technology

Sliced raw potatoes cut into slices, washed in cold water, are discussed. Onion cut into 5x5 mm cubes.

Warm up in a frying pan sunflower oil. Spread the potatoes in a pan with a layer of no more than 5 cm, fry for 15-20 minutes with stirring until golden brown. Salted, seasoned with black ground pepper, add diced onion. Roast until done. At the end of cooking add chopped garlic.

Portioned. Fried potatoes spread in a slide in a snack plate. Sprinkle with finely chopped dill.

1. Characteristics of the finished dish

Appearance- fried potatoes are laid out in a serving bowl. Potato slices and onion, cut into small cubes, fried until golden brown. Vegetables keep their shape.

Taste- fried potatoes, onions, garlic, fresh dill. No foreign aftertaste.

Smell- fried potatoes, onions, garlic, fresh dill. No foreign smell.

1. Requirements for registration, implementation and storage

Fried potatoes with onions Made to order, not stocked. Semi-finished products used for cooking (peeled vegetables) can be stored. The permissible shelf life of semi-finished products is determined in accordance with SanPin 42-123-4117-86, and is indicated in the relevant technical and technological maps.

			Net weight in kg.
	Gross weight	Net weight
Potato
cooking oil
Mass of fried potatoes
table margarine
Output:

Cooking technology.

Sliced ​​raw potatoes are washed in cold water, dried, then sprinkled with salt, put in a layer of no more than 5 cm in a frying pan or baking sheet with heated fat and fried for 15-20 minutes, stirring occasionally, until a crispy crust forms.

If the potatoes are not completely fried, they should be placed in the oven for several minutes. When frying in an electric frying pan, close the lid before the end of frying and bring the potatoes to readiness.

When the potatoes are released, they are poured over with melted margarine or sour cream and sprinkled with herbs.

Quality requirements:

Appearance: should have the same shape, well fried

Consistency: soft

Smell : typical for fried potatoes

Color: yellow, individual pieces can be fried until brown

Taste: characteristic of fried potatoes

Technological map No. 2

"Deep-fried potato wedges." Collection of recipes for dishes and culinary products rec. No. 355

	The consumption of raw materials per serving in gr.			Net weight in kg.
	Gross weight	Net weight
Potato
cooking oil
Mass of fried potatoes
table margarine
Output:
Cooking technology. Raw prepared potatoes are placed in boiling fat and fried until tender for 8-10 minutes. Fried potatoes are thrown into a colander to drain fat and sprinkled with fine salt On vacation, potatoes are poured with melted margarine or butter. Quality requirements: Appearance: potatoes fried on all sides Consistency: soft Taste: characteristic of fried potatoes Smell : typical for this dish Color: yellow, individual pieces can be fried until brown

Technological map No. 3

Fried potato chips

TECHNICAL AND TECHNOLOGICAL CARD No. Fried potatoes in cubes

1. APPLICATION AREA

Real techno- routing developed in accordance with GOST 31987-2012 and applies to the dish Fried potatoes in cubes produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \Gross\Net

	Potato			387	290	483	362	483	362
	cooking oil			20	20	25	25	25	25
	Mass of fried			-	200	-	250	-	250
	potatoes
	table margarine			15	15	10	10	-	-
	or sour cream			-	-	20	20	-	-
	Yield: with margarine			-	215	-	260	-	250
	with sour cream			-	-	-	270	-	-

4. TECHNOLOGICAL PROCESS

Sliced ​​raw potatoes are washed in cold water, dried, then sprinkled with salt, put in a layer of no more than 5 cm in a frying pan or baking sheet with heated fat and fried for 15-20 minutes, stirring occasionally, until a crispy crust forms.

If the potatoes are not completely fried, they should be put in the oven for a few minutes. When frying in an electric frying pan, before the end of frying, close the lid and bring the potatoes to readiness.

On vacation, potatoes are poured with melted margarine or sour cream and sprinkled with herbs.

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale in accordance with SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a study report.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Color - Characteristic of the products included in the product.

Taste and smell - Characteristic for the products included in the product, without foreign tastes and odors.

6.2 Microbiological and physico-chemical parameters:

According to microbiological and physico-chemical indicators, this dish meets the requirements of the technical regulation of the Customs Union "On food safety" (TR CU 021/2011)

1. NUTRITIONAL AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)

Technological engineer.