Side dishes

Macedonian fried potatoes


Ingredients for making Macedonian fried potatoes

  1. Medium sized potatoes 7-8 pieces
  2. Medium-sized garlic 2-3 cloves
  3. Salt to taste
  4. Potato seasoning to taste
  5. Fresh parsley to taste
  6. Fresh dill to taste
  7. Green onions to taste
  8. Vegetable oil for frying dishes
  • Main Ingredients: Potato, Onion, Garlic
  • Serving 3 servings

Inventory:

Knife, Cutting board, Kitchen paper towel, Plate - 4 pieces, Frying pan with high sides, Kitchen stove, Kitchen gloves, Wooden spatula, Lid, Deep dish

Cooking Macedonian fried potatoes:

Step 1: prepare the potatoes.

Peel potatoes with a kitchen knife and rinse well under warm running water. Then we shift the vegetable ingredient to a cutting board and, using the same sharp inventory, cut the potatoes into thick long slices. After that, we transfer the potato sticks to a paper towel and dry well from the water. As a result, excess starch is removed from the potato ingredient, and the potato is obtained with a brownish crust. Then transfer the potatoes to a free plate.

Step 2: prepare the garlic.

We put the garlic cloves on a cutting board and peel them off using the handle of a kitchen knife, slightly pressing it on the garlic ingredient. Then, using the same sharp inventory, finely chop the cloves of garlic and transfer them to a separate plate.

Step 3: prepare the parsley and dill.

Wash parsley and dill under running water. Then put it on a paper towel and get it wet from the water. Using a kitchen knife on a cutting board, finely chop our ingredients and transfer them to a free plate.

Step 4: prepare the green onions.

We wash the feathers of green onions under running water and put them on a cutting board. Using a kitchen knife, cut across the feathers of the vegetable ingredient into small pieces and transfer them to a free plate.

Step 5: Cooking Macedonian Chips.

We need to cook our dish in a pan with high sides, since we will pour large amounts of vegetable oil into this container. We put the pan over high heat, and when the container heats well, add vegetable oil so that the potatoes 1/3 was in oil so that it would be fried in it, and not soared. When the oil is hot and begins to bubble, slightly tighten the fire and shift the pieces of potato into this container. Using the kitchen tack, holding the pan, shake it slightly so that the whole potato ingredient is dipped in oil. Attention: do not stir potatoes at this moment with a wooden spatula. Fry the potato ingredient for 8-10 minutes. When the potato acquires a slightly golden color and a crust appears on it, carefully mix the potato sticks once and add half the chopped garlic and seasoning for the potato. We cover the pan with a lid and continue to fry our dish for another 8-10 minutes over the same fire without stirring it with a spatula. After that, add the remaining chopped garlic, parsley and dill to the bowl. Do not forget to transfer green onions to the container for our ingredients. After that, using a wooden spatula, mix potatoes one more time. Salt and add a little seasoning for potatoes. Fry for another 4-6 minutes with a lid on, while slightly tightening the fire to medium. Then turn off the burner. Our Macedonian chips are ready.

Step 6: serve the Macedonian fried potatoes.

Put our fried potatoes in a deep dish and serve. Our Macedonian fried potato goes well with a salad of fresh vegetables, as well as sour or pickled cucumbers and mushrooms. You can also serve herring, meat or sausages to our universal dish. It is very good to serve slices of fresh black bread with fried potatoes. Good appetite!

Recipe Tips:

- - To prepare our dish, use only fresh parsley and dill. If you do not have fresh herbs, then it can be replaced with dried chopped parsley and dill.

- - You can also fry potatoes in olive oil.

- - If you do not want to add seasoning for potatoes to the dish, you can add ground black pepper to taste.

- - For cooking, do not use a variety of potatoes that are boiled. It is best to use potato varieties such as Slavyanka and Nevskaya for frying.

- - You can’t salt potatoes in advance, because under the action of salt it will lose its shape.

- - To prevent the potatoes from becoming dry and sticky, you need to heat the oil well and not overcook the dish.