How do you manage the potatoes in the pan? It may seem strange, but I have always made some messes in the preparation of this recipe! And do you know why? Because, to make them crunchy and tasty, you need a lot, a lot of oil and you know that oil and I don't get along. But I found a good compromise to make the potatoes in a pan crisp, without exceeding with fats. Let's find out the trick!
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Identity Card of the Recipe
- 96 KCal Calories per serving
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Ingrediants
- 700 g of potatoes
- 2 tablespoons of extra virgin olive oil
- 1 sprig of rosemary
- 1 pinch of salt
- Q.b. of pepper
Materials Needed
- Pan with a diameter of 28 cm
- Convex lid
- Chopping board
- Vegetable peeler
- Knife
Preparation
- Peel the potatoes (preferably yellow-fleshed) and cut them into wedges or cubes.
- Dip the potatoes in cold water and leave them to soak for at least one hour, changing the water often.
The right advice
For the preparation of pan-fried potatoes, it is advisable to prefer yellow-fleshed potatoes, which are less floury and less starchy.
Soaking is essential when preparing pan-fried potatoes and baked potatoes: the water washes away the excess starch! Remember, in fact, that starch prevents the formation of a crispy crust!- Drain the potatoes from the soaking water.
- Pour 2 tablespoons of extra virgin olive oil into a very large and capacious pan, then combine the potatoes, trying not to overlap them. Season with salt and pepper. Season with rosemary or other spices to taste (eg sage, thyme). Close immediately with the lid, lower the heat to a minimum and cook for about 20 minutes.
Did you know that
To keep the potatoes crunchy, browning must be done at the end of cooking. In addition, to avoid pulping the potatoes, it is recommended to choose a very large pan and not to overlap the potato cubes: in fact, to form the crust crunchy, all the potatoes must be in direct contact with the pan!- After 20 minutes of very sweet cooking, remove the lid and raise the heat: cook over moderate heat for another 10 minutes, turning the potatoes very few times to make a crust.
- Complete the browning by raising the flame to the maximum. Cook for 5 minutes.
- Serve the potatoes (very crunchy!) Immediately.
Alice's comment - PersonalCooker
Potatoes in a pan, with little oil as we have used today, are exceptional when accompanied by a roast, which can be meat or vegetable (eg wheat muscle)! However, to keep the crunchiness, serve them immediately and do not leave them in the pan with the lid on otherwise they will become soggy !!Nutritional values and Health Comment on the recipe
Pan-fried Potatoes with Rosemary are a fairly energetic side dish, but not too much. Calories are mainly provided by carbohydrates, followed by fats and finally proteins. The fibers seem relevant, while cholesterol is absent; the fatty acids are mainly of the unsaturated type.
Potatoes in a pan with rosemary lend themselves to any diet, as long as they are in suitable portions. The average portion is around 100-150g (100-150kcal).
