Swollen potatoes (soufflé)

1 serving


Large tubers of the same size of non-watery potato varieties are peeled, washed and cut circles 3-7 mm thick from the middle of the tuber. Use potato trimmings to prepare other dishes. Before frying in fat, dry the potatoes and, without salt, put them in deep dishes (frying pan, deep saute pan, fryer, electric pig, etc. ) With fat preheated to 130-140 °. Fat is better to eat anhydrous (vegetable lard, kombizhir, pork lard). You need to fry potatoes so that a ruddy crust does not form. After 3- 4 minutes, the potatoes should be removed with a dry spoon and transferred to a second dish with fat heated to 180 °, after which they are fried until a dark golden crust forms. Salt the finished potatoes. Fat for secondary roasting should be highly heated (until a slight haze appears) and its amount should be 3-4 times more than the amount of potatoes simultaneously immersed in fat. In secondary roasting, the potatoes swell. This is explained by the fact that during the first roasting, starch is gelatinized on the surface of the potatoes and a dense crust is formed. During the second roasting, the surface of the potatoes becomes colored, the crust is further compacted, and the moisture inside the tuber turns into steam and bloats a slice of potatoes. It is convenient to fry potatoes in wire metal nets with handles. Serve swollen potatoes as an independent dish and as a side dish for Kyiv cutlets, fillet, beefsteak, langets, etc. Before serving, the potatoes must be salted with fine salt.