The Art of Cookery: Fried potatoes - Italian Fried potatoes from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines

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Patate fritte
(Fried potatoes)
  • Preparation time: 10 minutes.
  • Cooking time: 20 minutes.
  • One kg potatoes
  • Extra-virgin olive oil
  • Salt
  • Optional: garlic rosemary
  • Sage.

 
Peel a kilo of potaotes, wash them and cut into evenly-sized pieces. Warm a generous amount of oil in a frying pan, add the potatoes and cook over a high flame for three minutes. Put the lid on the pan and cook for a further ten minutes over a low heat. Remove the lid, turn the potatoes very carefully so that they do not break, increase the heat and fry for another five minutes. The potatoes are ready when they are crispy and golden on the outside. Lift out of the oil and drain on kitchen paper. Transfer to a warm serving dish and sprinkle with salt just before eating. During the last five minutes of cooking you can add garlic, rosemary or sage to the potatoes to give them a delicious flavour, but remember to remove the herbs before serving.
 
You can also reuse fried potatoes by putting them in the sauces of meat casseroles such as braised beef, stew, peppery stew, beef rolls, meat loaf and rissoles.

 
 
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