Thursday, 24 July 2014

Austrian Style Potato fry

NAME: _Austrian Style Potato fry

3 tbsp pork lard
2 tbsp butter
5 - 6 medium potatoes
1 cup water
1 tsp salt

Peel potatoes, slice into around 7mm (3/8") thick slices. Just barely melt the lard and butter in a large frying pan, arrange the potato slices and sprinkle with the salt, pour the water over, and increase heat. Allow the water to boil away, reduce heat slightly, and leave until underside of potato begins to crisp and brown. Turn sections over using a spatula, allow the potato to break up as you do so. Again, leave until it crisps and turns light brown, keep doing so until about a quarter of the potato is crispy, more or less according to taste.

Serve hot.

This is the most basic version, what they all have in common is that the water is used at the beginning to steam the potato, and then as the water evaporates the fats take over and brown the by then slightly fluffy potatoes.

Other things to try are a sprinkle of cayenne or white pepper at some stage in cooking, or (my favourite!) sprinkle a handful of grated cheese over on the second to last turn-over, and a couple of eggs beaten with salt and cayenne before the last turnover.

If done in the last way, this is a meal in its own right...


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