Young Potatoes in Butter
by Editorial Staff
An interesting way to cook young potatoes is to fry them in butter! Small potatoes will be especially tasty. It must be boiled beforehand, and do not spare the oil for deep fat, then the potatoes will turn out perfect – soft on the inside, with an appetizing thin crust on the outside. Not potatoes, but golden nuts!)
Ingredients
- Potatoes (young) – 500 g
- Egg – 1 pc.
- Sour cream – 1 tbsp
- Flour – 1 tbsp
- Ground paprika – 0.5 teaspoon
- Salt to taste
- Sunflower oil (for frying) – 300 ml
Directions
- Prepare the required ingredients.
- Peel and rinse young potatoes of small size (about the size of a walnut), transfer to a saucepan, and fill level with cold water.
- Place the pot on the stove over high heat and bring the water to a boil. Reduce heat. Season the potatoes with salt and cook until tender. I cooked for 15 minutes, you look at the softness (the boiling time will depend on the type of potato). Drain the water from the finished potatoes.
- For the batter in a bowl, combine the egg, sour cream, flour, salt, and ground paprika and stir with a fork until the batter is smooth.
- Transfer a few potatoes to a bowl of batter, turning them over, making sure that the batter covers them evenly.
- Pour sunflower oil into a ladle, stewpan, or small saucepan. Preheat it properly.
Dip the batter potatoes in hot oil.
- Fry the potatoes for a couple of minutes, until golden brown.
- Turn each tuber frequently so that the crust on the potatoes is evenly fried.
- Transfer the finished potatoes to a napkin.
Deep-fat the next batch of potatoes in the same way. - This is such a beautiful potato as a result.
Enjoy your meal!
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