Potato pie

Potato pie

Sunday, May 24, 2015

For this day, another usual recipe - we are preparing a tasty second course (or an appetizer, whichever you prefer) - potato pie. If you've never tried this dish before, these are typical home-cooked potato chips.

Potato pie comes out crispy, tasty, beautiful and very easy to prepare. It can be served as a unique appetizer or main dish with fresh vegetables, sauces, a side dish for meat dishes, or used as an ingredient in salads (for example, Wood Grouse's Nest).

Potato pie is salted (or flavored with seasonings) in its ready-made form. Even after a day, these thin potato sticks retain their crispy characteristics. In any case, no matter how you serve it, this ordinary potato recipe will amaze you with its originality, not hackneyed and appetizing crunch. A completely worthy substitute for everyone's favorite french fries!

Ingredients:

Making a dish step by step:

The recipe for this second potato dish requires only three ingredients: potatoes, refined vegetable oil and salt.

To make potato pie, I advise you to choose even, medium-sized root vegetables, preferably without eyes, so that the stripes come out long and of a similar size. Peel the potatoes and wash them in cool water.

Then we choose one of two grinding methods. You can take a sharp knife and cut the tubers into very narrow, long strips. But it’s even more convenient to use a Korean carrot grater. Then three potatoes in one direction so that long strips come out.

Place the chopped potatoes in a large bowl.

And now you need to wash it well to remove the starch, otherwise nothing will work. We wash the potato straws in cool water 2-3 times until they become transparent.

Then you need to remove excess water, for which we throw the straws into a colander or sieve. Now the potatoes will not darken.

At the end of preparation, lay out paper towels in several layers and distribute potato straws on top in an even layer. The less moisture there is in the potatoes, the faster and better the potato pie will cook.

We take a saucepan or any other dish, narrow and quite deep. Pour refined vegetable oil into it (I use sunflower oil) and heat it over medium heat until a slight smoke appears. You can check the readiness of the oil this way: just throw a couple of potato straws into it. If the oil begins to hiss and boil immediately, it means you can cook in it. It is necessary to add potatoes in portions, otherwise they will not be able to cook properly. I did this in 5 steps. Throw some of the potatoes into the bubbling oil and fry over medium heat for about 3 minutes. At first, the potatoes will become very soft, it will almost seem like they are disintegrating into porridge. At the same time, the oil boils and bubbles very intensely. But this is one of the steps in making potato pie. Then you will see how the boiling begins to subside (even though we did not reduce the heat), and the potato straws become dense and elastic. And in the end, the potatoes will begin to get an appetizing blush. Attention, the most crucial moment! When the straw starts to brown, it will be ready in a matter of seconds, so don’t leave the stove. Using a slotted spoon, remove the finished portion of potato pie and place it on a paper towel. Prepare the rest of the potatoes in the same way.

Just half a kilo of (unpeeled) root vegetables yielded a substantial amount of potato pie. Now you can salt it, but I honestly. I didn’t even add salt – and it was so tasty.

Serve potato pie warm or cool, with salt or just as is.

I'm sure chip lovers will appreciate this simple, tasty and satisfying potato dish.

Here are examples of using Pai potatoes. Chafan salad combines a lot of new crispy vegetables, fried meat, potato strips and fragrant greens.

Quite ordinary, but very tasty and unique Wood Grouse Nest salad. The base of this dish can be any kind of salad, but the decoration is always made from crispy potato strips and eggs. I think that on a formal table such a salad will take its rightful place among the countless culinary masterpieces that you will prepare with love for your own family and guests.

Potato pie, recipe with photos at home

How to cook potato pie at home

Potato pie is thinly sliced ​​or grated potatoes fried in vegetable oil. It differs from fries both in the shape of the cut and in taste. While deep-fried potatoes are soft on the inside, the pie is quite crispy, even when cooled. This is a good beer snack for a loud company. Narrow straws are also often used to make salads (I recommend the Wood Grouse Nest recipe).

Almost everyone classifies this dish as Asian, while others classify it as American cuisine (English pie-pie). However, the recipe for potato pie was developed by French food critic and magazine creator Jean-Pierre Coffe. He described how to make the crispy delicacy in his recipe book “What We Need to Know About Potatoes.” Only in French is the dish called “Pommes pailles” or “potato straws”. The recipe is quite common, and perhaps found in almost all families under other names. When I was a little girl, my grandfather prepared a similar snack and we called it “sugar potatoes.” This was my favorite dish and I still remember its taste clearly. Making potato pie at home is easier than usual. The root vegetables themselves, sunflower oil and salt will come in handy. You can add your favorite spices; Provençal herbs or paprika are excellent. And naturally, there are several secrets that you can’t do without. Let's move on to the recipe with a photo and figure out how to prepare the most delicious potato pie.

Yield: 2 huge plates, enough for a whole company.

Attention! The dish is considered quite languid, high in calories and not healthy due to frying in a large amount of oil, therefore it is contraindicated of the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food). .

Ingredients:

• Potatoes - 1 kg;
• Unflavored vegetable oil - 2 cups;
• Salt - to taste.

Potato pie recipe with photos step by step

1. Peel the potato tubers, wash them and grate them on a Korean carrot grater. If you don't have a grater, you can use a vegetable peeler with teeth; you will need to separate the cut potato strips.

2. Depending on the variety, the root vegetable may contain different amounts of starch. If you leave it, the snack will become soft and not so tasty when it has cooled down. Therefore, the starch from the cut strips must be washed off. To do this, immerse the potatoes in portions in a colander and rinse under cool water until the outermost one becomes transparent. This is the main secret of tasty potatoes that will be crispy even when cool.

3. Cover flat plates with cardboard towels and place straws on them.

4. All liquid must be removed. We blot the straw well, pressing it on top with a cardboard towel.

5. You can fry the potato pie in a frying pan, but it is better to use a cauldron. A stainless steel saucepan or saucepan will also work. It is better to use a deep frying pan, with high sides, so that the oil does not splash on the fire and there is no fire in the kitchen (at one point my frying pan caught fire, be careful).

Pour 1 cup of refined vegetable oil into the cauldron. Place on medium heat and wait for the oil to boil.

6. Immerse the potatoes in small portions into the bubbling oil (I got 4 pieces). The oil immediately begins to hiss and foam.

7. Stir with a long wooden or silicone spoon. Once the potatoes have browned and become golden, they can be removed. Do not overcook the dish, this is very harmful to the body.

8. Remove using a slotted spoon and let the oil drain.

9. Place the straws on a plate lined with a cardboard towel to remove excess oil. Salt to taste. Cooking the rest of the potatoes, it’s better to change the oil.

10. Before serving, move the appetizer to another plate, removing the paper towel. That’s the whole recipe with photos, the potato pie comes out incredibly appetizing, tasty, and crispy. Bon appetit! It’s much tastier than store-bought chips or potatoes in packs, check it out! And next time, be sure to make country-style potatoes in the oven. If you like this appetizer, share with your friends how to cook potato pie at home.

Potato pie: photo recipe

Anyone who loves potatoes should definitely try preparing an extraordinary dish according to the photo recipe indicated below. Potato pie is very reminiscent of traditional fries, which almost everyone loves so much. But preparing potato pie is much easier and faster. And it comes out just as tasty and crispy.

Ingredients

• Medium size potato tubers: 5 pcs.
• Sunflower oil: for frying
• Salt, pepper, seasonings: to taste

{Instructions} manufacturing

We take the necessary products and put them on the table.

Peel the potatoes, rinse and grate them using a Korean carrot grater. Then pour the potato chips into a colander.

We rinse it under running water 3-4 times until the liquid becomes clear.

This is done so that all the starch is removed.

Then we lay a towel on the table and pour potato chips onto it. We blot with a towel on both sides to absorb as much water as possible.

Now pour vegetable oil into a heated frying pan and fry the potatoes in small portions for about 2-3 minutes.

Once the shavings acquire a golden color, remove them from the pan with a slotted spoon.

Place on a paper towel or in a colander to drain all the fat. At the end, add a little salt and mix. If desired, you can pepper and lightly sprinkle with any seasonings.

This simple, but no less tasty dish can be prepared any day. But you shouldn’t get too carried away with it, because potato pie is a very high-calorie side dish. You can serve it alone or with meat, fish, and vegetables.

Fascinating on the topic:

1. Potato babka
2. Potato zrazy
3. Potato sausage
4. Delicious meatballs with potatoes in the oven - recipe with photos
5. Potatoes with dried mushrooms: photo recipe for an impeccable dish

Article creator – LadyElena

We are waiting for your explanations and assessments - this is very important for us!

Potato pie

Potato pie is a crispy snack that can be prepared in minutes. You can serve these potatoes with any sauce or simply with a glass of cool beer.

How to cook potato pie:

Grate it on a Korean carrot grater.

Place the grated potatoes in a colander and rinse under the tap with running water. Allow excess water to drain.

Then salt the potatoes well.

Fry it, placing it a little at a time in heated vegetable oil.

Serve potato pie with your favorite sauce or on its own. Bon appetit!

13

If for yourself, then yes. But you can’t serve this to guests.

Your potatoes are obviously overcooked.

Everything is unsurpassed

They just forgot to write that it takes quite a long time to fry. And then I try they are ready but they are not crunchy. I had to watch a video on the internet

Cool

I looked at this recipe and wanted to create it. Later I got too lazy to get a grater for Korean carrots, so I just fried the potatoes into cubes)

Well, what could be tastier)

You see, these potatoes are used in various salads. For example, in the “vegetable garden” salad

I haven’t cooked it yet, but thank you in advance!

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