Patatas fritas alemanas crujientes: doradas y crujientes siempre
Doradas y crujientes por fuera, suaves y tiernas por dentro; estas patatas fritas alemanas clásicas son el plato reconfortante definitivo. Hechas con patatas cocidas el día anterior y unos pocos ingredientes sencillos, son fáciles de preparar y quedan perfectamente crujientes siempre.
Ingredientes
- 1 kg waxy potatoes (Sorte Annabelle)
- 2-3 TBSP oil (neutral cooking oil)
- 1 onion
- salt
- pepper
Preparación
- 1
Cook the PotatoesBoil the potatoes in salted water the day before. Let them cool completely, then refrigerate overnight.
- 2
Prepare the IngredientsPeel the potatoes and slice them into thin, even rounds. Peel the onion and finely dice it.
- 3
Fry the PotatoesHeat the oil in a large skillet over medium-high heat. Add the potato slices in an even layer and let them cook undisturbed for several minutes until the bottom is beautifully golden and crispy.
- 4
Add the OnionStir in the diced onion and continue frying. Carefully turn the potatoes only once they release easily from the pan and have developed a crispy crust.
- 5
Season and ServeSeason with salt and black pepper throughout the cooking process. Taste one last time before serving and enjoy immediately while they're hot and crispy.
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