Fried potato harm and benefit and harm. Best Recipes Roasted Potatoes Fried Potatoes or Fried

To properly write a word in the sentence, first need to determine which part of the speech is the word.

Roasted or fried?

Right

Fried, fried, fried - If, according to the context of the sentence, it can be said that the word is a definition to the noun, which means that we are an adjective that answers the question "What? What? what kind?". In this case, the word determines the sign of something.
Fried potatoes are very tasty.
You ordered fried, mushrooms and cheese potatoes.
Roasted carp is served with sour cream.
I want a fried egg.

Fried, fried, fried - If the word is used in the proposal together with an explanatory (dependent) word, which gives the verbity, then we have a communion that is written with two "n". The word determines the result of the action over something and the focus of proposals accounts for action. The dependence of the word can be determined by the comma in the proposal.
Potato fried with mushrooms.
Egg fried on oil.
This is a fish fried in a special frying pan.
Before you carp, fried by special technology.

To understand the difference in writing, you need to compare the main message of these proposals.
Fried potatoes, with mushrooms - tells us that the dish called "fried potatoes" is served on the table or used with mushrooms.
Potato fried with mushrooms - tells us that potatoes roasted with mushrooms.

Roasted carp, with sour cream - Dish "Carp Fried" is served with sour cream.
CARP fried in a frying pan - Carp was fruit in a frying pan.

Fried egg with bow and greens - The dish "roast egg" is served with onions and greens.
Egg fried with bow and greens - Egg rooted with onions and greens.

Grilled or roasted?

In the case of perfect verb species, the situation is a bit different. The perfect view of "roasted" can form only the sacrament, and not adjective. It is always written with the suffix "-nn." Adjective is possible only with the negation of "non-" and, accordingly, the suffix "-En" (unsequeous).

Right

Fried - The perfect view of the verb is always written only with two "n", as it is commander.
Grilled beef piece.
A piece of beef squeezed and fried in breadcrumbs.
Grilled potatoes.

A little humor

"Look, we fry potatoes. It turns out we have "fried potatoes", with one "n", order. Another case: we fry potatoes and decided to add mushrooms to her taste. Then we have a dependent word and it turns out "fried potato mushrooms", with two "n", but everything seems to be logical. And maybe the case when we fucked potatoes, put it on a plate and decided to add mushrooms. It turns out "fried potatoes with mushrooms", and here again one "H". You see, it all depends on what time you added mushrooms. " © ©

In Ireland, it is believed that there are only two things in the world to which it takes seriously - maritime and cooking potatoes. Then we will partially consider the second point, namely, how to fry the potatoes in the pan, so that it turns out the fragrant, crisp with a gentle yellowish crust. Despite the external ease of technology, there are nuances in it, without an understanding of which the dish does not work.

1. Sort. Not all potatoes are well suited for frying. The high starch varieties are better to leave on mashed potatoes, because they do not give a ruddy crust, and with frying pieces sticking. Washed in water only partially solves the problem of superfluous starch.

I advise you to fry potatoes with red or yellow peel, since the flesh of white varieties is rapidly dark after cutting or a bluish shade appears on it. Choose large smooth tubers with dense skin without signs of damage. In the late spring or early summer, last year's potatoes are wrinkled, becoming unsuitable for frying.

2. Skin. In stores a wide selection of frying pan of different shapes, sizes, materials and bottom coverings. But for fried potatoes, most professional cooks prefer to use a classic cast-iron frying pan with thick bottom and high sides, which keeps a constant temperature, and with stirring, potato pieces are not falling onto the stove.

Pig-iron frying pan - the best friend of fried potatoes

From modern models, a frying pan "wok", having the form of a hemisphere. Such a frying pan quickly heats up, even the big pieces and saves oil and saves oil. It is clear that the potatoes can be frying on any in the house of the pan, but the result will be worse.

Wok - modern replacement of the cast-iron analogue

3. Oil. Any vegetable refined oil is suitable. It can withstand high temperatures without changing the taste of potatoes. Olive oil is considered the most useful, it is possible to fry on any variety besides Extra Virgin, created for salads and other dishes without thermal processing.

The unrefined oil contains water residues, when heated foams, absorbs other flavors and ribbles potatoes, and does not roast it. Butter is added only at the end of cooking to strengthen the taste. Under the influence of high temperatures, it quickly burns, giving an unpleasant bitter taste.

Potatoes, fried on the fat or Sloro, it turns out true, but its fragrance and taste change slightly, and the golden crust acquires a sloppy brownish shade. This is a dish on an amateur.

The amount of oil for roasting depends on the frying pan. Potatoes should not swim, but the frying pan can not be dry. Normal layer - 5-6 mm. It is better not to save by adding a little more oil. With proper roasting, potatoes are quickly covered with a crust and does not absorb a lot of oil.

4. Cutting. The frying potato shape can be any: mugs, shelters, slices, large or small straws. Cutting affects the aesthetic perception of the dish. The lumps are beautifully looking with fried meat or fish, circles are usually served to fish dishes, long slices are harmonized with baked meat, and straws are combined with cutlets and bifhtex.

Slicing form has no fundamental importance

The main thing is that all pieces have been about the same size and shape, otherwise small slices burned earlier than the major time to do it. The optimal thickness of pieces is about 1 cm.

In most cases, the potatoes are purified before cutting from the peel. The edges of peeled tubers are smooth and neat, but in roast potatoes with a leather more interesting texture. Taste does not change. In some recipes, the presence of the peel is a prerequisite, for example, in a rustic potato.

The young potato collected before the beginning of July is usually not cleaned, but frustrated with gentle skin.

5. The feasibility of preheating. The procedure increases the cooking time, but it makes sense. Fried raw potatoes get fat and not such a crispy, as first boiled, because in boiling water the flesh loses many starch. But it's more difficult to discuss boiled potatoes in front of the roasting than crude. There is one secret: after draining the water to cover the pan with a lid, then put 20-30 seconds on a strong fire for 20-30 seconds, thanks to this, the excess moisture evaporates.

6. Adding other ingredients. On onions, red and black ground pepper, garlic, parsley, dill, rosemary root are added as seasonings in roast potatoes. It is important to know at what stage each ingredient is added. For example, if the onions make immediately, it will quickly burn. Therefore, it is better to fry onions on a separate pan and mix with potatoes at the very end of preparation (4-5 minutes before readiness), it applies to other vegetables, as well as mushrooms that need less time on heat treatment. To enhance the taste in 1-2 minutes before the prepaidness of the dish can be put on a piece of a piece of unsalted butter.

It is necessary to salt the fried potatoes at the very end, otherwise it softening and turn into porridge!

Classic fried potato recipe

Ingredients:

• potatoes (medium) - 6 pieces;
• vegetable oil - 50-100 ml (depending on the frying pan);
• lemon juice - 5-6 drops (optional);
• pepper, garlic, other seasonings, greens (optional) - to taste;
• creamy oil - 1 teaspoon (optional);
• salt to taste.

Cooking:

1. Cut the potatoes with pieces of arbitrary shape with a thickness of up to 1 cm.

2. Put the pieces into a deep plate, pour cold water, to withstand 10-30 minutes to leash out starch excess.

In order for the pulp, it is possible to add 5-6 lemon juice to water 5-6 lemon juice or 1-2 grams of citric acid.

3. merge turbid starch water. Once again fuel the potatoes with fresh cold water. Suppose 2-3 minutes, then drain the water again.

4. Potato slices dried on napkins or paper towel to get rid of water residues.

You can only fry absolutely dry potatoes, otherwise the hot oil will splash. Wrieving, water particles break up the top, taking with them the oil. By negligence, you can burn your face and eyes.

5. Pour vegetable oil to the cold frying pan, should turn out to be a smooth layer. Heat the pan as stronger as possible until light smoke appears. Very important moment! If this is not done, slices stick to the bottom of the pan, and then bury.

6. Share potatoes into a frying pan with a smooth layer. Do not fully fill in the pan, it is better to fry slices for a couple of goals. So the potatoes grumble faster and it will be easier to mix.

7. After 1-2 minutes, slightly shake in a frying pan, so that the pieces sticking to the bottom fell behind, but not turning!

8. Finely chopped onions (optional).

9. When the golden or light brown peel appears on the bottom of potato slices (usually in 5-10 minutes), gently turn the potatoes on the other side, so that the upper is not roasted layer is in oil.

10. Periodically turn the potatoes (4-5 times for the whole cooking) so that it does not have a burnt. Too frequent turning worsens the taste.

Turn the slices comfortably wooden spatula

The total cooking time of fried potatoes depends on the power of the plate, pyles, and varieties. On average, it takes 20-25 minutes.

11. 4-5 minutes before readiness to add chopped onions, garlic, spices, greens.

Lovers of soft fried potatoes can cover a frying pan with a lid.

12. 2-3 minutes before removal from the fire, salt the dish and add butter (optional).

13. Finished roasted potatoes to serve hot, in a cold form it is not tasty.

In Russian, both writing words coexist: fried and fried. Both words are formed from the verb fry (What to do?) imperfect species. Otgal adjective fried writes in the suffix with one -:

turn - foam (milk).

Fried (what?) Droat, fried (what?) Potatoes, fried (what?) Meat.

The word "fried" in these phrases designate sign subject.

But only in the context will appear to the dependent word (you need to be attentive to identify it), as it is already participlewhich is written with -n- according to the rule of spelling, for example:

Fried with butter Potato is tastier than boiled.

Fried like? With butter, potato what made? Fried with butter. The word "fried" is available sign of action. This is a verbal form of the Communion, which is in full form written with -n.

We love fried in frying pan Bavarian sausages.

On the trip it is worth taking with you fried house Chicken.

In the adit, the roasted is written alone, in the communion fried - two. Sign up the communion helps dependent words: fried potatoes fried potato frying pan. Sign up the communion helps dependent words.

The presence of dependent words (not explanatory, imparting verbity!) Is not a decisive factor.

We need not just dependent, but the explanatory words that give the verb, indicating that the dubious word is the result of the process, actions.

Fried in a frying pan, fried in the morning, fried potato cook - here are examples of explanatory words that give verb.

In the presence of such words, there is always only the sacrament and always doubling "NN". In the absence of such words, both options are possible, depending on the context or thought of the author.

Fried expensive, fried dutch, roastful delicious potatoes are examples of dependent words, no verbity of not giving.

So how is the word fried? With one n or with two?

We will not describe long and tediously, and immediately say, it is properly written with two H (communion), that is, fried and with one n - fried (adjective).

On the "spelling" website, you explain in detail and popularly, in what cases we write words with two nn, and in which one - click

In general, there are two options for spelling this word.

Will start with the fact that " fried"And" fried"- These are two different words. Not forms are different, namely words. Because" fried "is the name of the adjective. And" fried "is a suffering communion. Combusions and adjectives are completely different words, although they are similar. Even if We will accept the sacrament not for a separate part of speech, but for the form of the verb, then still the verb is obtained.

We approach the conclusion that the writing of these words depends entirely on what we have a part of speech.

For example, a rooster. Remember the saying in which he suddenly pecks? So, it begins us name adjective, figuratively speaking. And we will write it with one letter "H". Explaining easier, this cock was not frightened by someone. He, as if, just fried, and that's it. That is, this sign turned into a constant and integral. As if a rooster was born. So it seems to us from the context, since there are no dependent words. Neither one.

And "fried facts" with one "n" are written. They are unknown by whom and when they were grilled. There are no dependent words and other explanations.

For example, me, fried, fried, fried day before yesterday, fried too long, fried on a butter fried without it. Etc. Dependent words shown by us (we call them simple "explanations") prove: phrases contain in themselves communion, not adjective. And they are written with two "n".

And, finally, one very interesting addition, for a common outlook. If a prefix appears in "grilled" and "fried" (any - even "re-", even "not"), then you can no longer meditate, adjective it or communion. Write at once with two "NN". The probability of error will be the highest.

Fun supplement to the said jylek2013.. Please do not count for a separate answer.

The explanation of the Russian teacher and literature has emerged in memory:

* When this is found in the artistic work, writing remains on the conscience of the author, * something like that.

Found a similar statement for gramot.ru (c):

So: the series "Hare, fried in Berlinsky". Source - Tale Burkina O.A. The author's name is preserved

but in the initial titers stylized under the menu, we see other writing

Both options for writing a word, both with one letter H and with double, that is, NN, correct; Writing depends on the context. It is just necessary to be able to distinguish between the exclusive adjectives and communion.

Fried (one letter H) is an adjective,

Fried rooster lying on the dish.

Fried (two letters of NN) is a communion

Fried with bow and potatoes Cockerel lying on the table.

Both the first and the second version of writing words are faithful.

The word "fried" is written with one "n", when indicates a sign of the subject (for example, roasted meat, fried mushrooms). In such cases, the word is adjective.

With two "n" is written when the word already acts as a communion, since the dependent word appears. We identify it and write the word "fried" with double "H" (fried mushrooms with meat ("with meat" dependent word, context is changed, therefore we use two "H")).

Very interesting and diverse Russian. There is a word "fried" and is "fried", it all depends on how it is in the sentence.

And here is heat nN.mom mushrooms - "Heat nN.oh "- this is already the sacrament, since we see the dependent word" mom "and write two" nN.". Everything is simple, you just need a little attentive in such controversial cases.

If this word performs in a sentence or phrase as a communion, then we write with two buildings "NN", i.e. - fried

If this word performs in a proposal or phrase as an adjective, then we write with a single bucch "N", i.e. - fried

It is necessary to write correctly with two letters "H". That is, the correct form of writing the word "fried." So we write if you can put the question "How?". In other cases, when the question is set from the word "What?" - We write with one letter.

The word "fried" is written correctly

Other forms of this word: frying, frying, frying, fried, fried, fried, fried, frown, frown, frown, fried, roasting, fried, fried, frying, frying.

The smell of fried potatoes begins to pursue as soon as you enter the entrance. And then you already run, sniffing, floor outside the floor - yes, yes, she, Rim! Skvorkit in a skillet and distracts from serious thoughts. I do not know people who would be indifferent to this simple and win-win dish. But ... It is worth looking at the culinary forums, and it will become clear: it's not that this is an easy thing - a frying pan of ruddy fragrant potatoes for dinner. In some, it turns into porridge, others - burning, but does not affect. Even experienced hostesses occasionally fall into panic: why Mom has always worked, and I have no. I myself prepare fried potatoes rarely, only when someone from family members strongly asks. This time the initiator was Nastya - could I refuse? According to her, the potato came out correct. And I am glad to try ...

Fried potatoes

Potatoes

Vegetable oil (I have olive)

Cast iron frying pan

Potatoes wash, clean the skin, omit into cold water so as not to darke. Each potato is cut in half along, and then to put the semi-windows with a thickness of 3-4 mm. Rinse the chopped potatoes under the jet of cold water (placing in a colander), and then put in a bowl with cold water. Leave for 5-10 minutes, after it to merge, throw back on the colander, give water well to drain well, and then put pieces of potatoes on a paper towel, how to get into several layers. In the cast-iron pan (or any other with a thick bottom) pour oil so much so that the bottom is covered with a finger, put on fire. Layled potatoes put in a bowl, add some oil and mix well with hands to be covered with each piece. So, the oil heats up in a frying pan - it is important not to overheat it here. After a few minutes, you can try whether the oil is ready - for this, put a slice of potatoes - with the right temperature, the piece will begin to be fried evenly, and the oil around is to boil. This means that it is time to spread potatoes. Froak, stirring the blade. It is not very often to interfere - otherwise that the most favorite roasted crust is not formed, but not to leave for a long time - it can burn. In order to avoid splashes, it is possible to cover the frying pan with a special grid, but not a lid. When the potatoes are wrapped and become almost soft (and to taste, and the touch), salt in several techniques, stirring so that the potatoes evenly absorb salt. Reduce fire, close the lid and bring to readiness for another 5 minutes.

P.S. All this story with washing potatoes is simply explained - we wash the surplus starch, which will interfere with normal fringe. With this method, the pieces perfectly retain the form and uniformly twisted. I consciously do not specify the amount of potatoes and oil. It is important that oils have enough, and the size of the frying pan allowed the potatoes calmly. Salt is also to taste, it is better not to throer first, and then - add.

I happened to me on Sunday. In general, on this day, our youngest was another dance tournament. It was necessary to go to another city, the beginning - at 9 am, it was necessary to get up early, wake a child early, early to try to fuss. Some of the teeth were cleaned, the bed was refueling - and here it turned out the first UPS: according to the rules, under the dress you need to wear tights. Beige colour. Capron. Nothing special if these tights are. And if on Sunday early in the morning the whole family begins to search them and can not find what to do? The level of universal stress you can not even imagine! Stores are closed completely, other tights from anyone in the district it is unrealistic, even in my size in my closet there is nothing like that, I have long been friends with stockings. What to do??? In general, we leave behind the courtyard of the house and the collective climbing of the hands with the general selection "Kapes!" - Tights were found. In a washing machine. Which reported that we are ready for us to give them back exactly in 52 minutes. With the machine managed to agree in a compulsory manner - the water was merged, the tights were removed, the hairdryer was dried. It's time to go out, looking for shoes. Of course, the only, dance. There is none of them. That's just not - and that's it. If earlier it seemed to us, which is stronger than we cried, it is impossible to pour, then we have opened new facets of stress. Generally. Lowering details. Returning from schedule for 3 minutes, we managed to run out of the house with shoes found in a house with toys. Then it was not so interesting - I just needed to run behind a girl with a hair varnish (she categorically against this means for laying a guise), five minutes before the speech to fly with a child in the male toilet (in the female half an hour), entertain bored Two hours before summing up and other insignificant little things. In general, when I came home in the end, I happened to me fried potatoes with sausages - To remove stress, he had to introduce heavy artillery, and her husband thoughtfully prepared everything necessary for my arrival. In general, for the sake of such an antistresses, I'm even sometimes ready to search for a beige tights at 7 am! You also love roasted potatoes, right? So you understand me!

- What is happiness?..
- How do I know? Difficult question. Well ... it ... and! Something warm.
- Warm?
- Yeah. For example, a patty with meat or fried potatoes. Something that can warm in a rainy day. What is why it becomes warm and calm.
a / f "It was we" (Bokura Ga ITA)

Of course, 90% of good diseases in this version belongs to fried potatoes with sausages Preparing a husband, however, I am sure that if you try a little, you will succeed in no worse. Do not deny yourself in this pleasure.