This dish can be prepared from raw and cooked potatoes. Fry potatoes in small amount of fat, well-heated on the frying pan. This ensures that the appearance on the product surface crust. Vegetables wash, peel. The peeled potatoes into the air darkens, so it need to be stored in water, but only cleaned, not chopped, and no more than 1-2 hours. Cut into slices, wedges or cubes. Wash and dry the potatoes, laying on a towel or paper towels. Boiled potatoes peel if it's cooked in their skins, cool and cut into slices.

The pan is better to use stainless steel, cast iron or non-stick coating, on aluminum pans vegetables burn easily. In skillet, heat fat (vegetable oil, lard) until a barely perceptible haze, spread the potatoes in one layer. Reduce the heat to medium. Flip carefully with wide spatula or shaking the pan when the potatoes are browned on one side (about 2 minutes). Fry for about 10 minutes, stirring occasionally. If the potatoes are well browned on all sides, but not yet done, it is necessary to reduce the fire.

Ready fried potatoes add salt, mix well. You can submit batch pan or as a garnish for meat and fish dishes. If you have blanks in the form of frozen greens with oil - it will be a great addition! Or just before serving you can sprinkle with butter and sprinkle with parsley, chopped garlic.

The aroma is amazing! Bon appetit!