Potato pie

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Prepare the necessary ingredients for preparing Pai potatoes. For this dish you need long, large tubers - they are easier to work with and the straws from large potatoes will be the desired length. The longer the straw, the easier it will be to remove the potatoes with a slotted spoon and you will not have to fish out individual small pieces. In addition, small pieces of potatoes quickly begin to burn in the oil, while the rest of the potatoes are not yet ready.

2. STEP 2

   

   This is what the tubers should look like: large, smooth, oblong. Peel the potatoes and rinse thoroughly in cold water to wash off all the starch from the surface. If this is not done, the potatoes will begin to darken.

3. STEP 3

   

   Quickly grate the tubers into long thin strips. A special grater for Korean carrots is ideal for this. You need to grate the potatoes in one direction from top to bottom. This is how you get such an even long straw. You can cut the potatoes with a regular knife, although it will take more time.

4. STEP 4

   

   Place the grated potatoes in a deep bowl and rinse thoroughly with cold running water to remove the starch. At first the water will be whitish with starch, but will gradually become clear.

5. STEP 5

   

   When the water becomes completely clear, all starch has been removed. Potatoes need to be lightly squeezed out of excess water.

6. STEP 6

   

   Place the potato strips in a colander or sieve and let the water drain. Then transfer the potatoes to a towel and leave to dry for 10 minutes. You can also pat the straw dry with paper towels. It is imperative to remove all moisture from the potatoes, otherwise when it comes into contact with boiling oil, the water will start to shoot out and you will have to wash off the fat from everything around it. Don't worry, the potatoes will no longer darken and will retain their golden color.

7. STEP 7

   

   Pour vegetable oil into a saucepan and heat over medium heat until light smoke emits from the oil. You can drop a drop of water into the saucepan. If the water hisses, then the oil is properly heated. You need to fry the potatoes over medium or high heat (I used the setting 7-8 out of 9).

8. STEP 8

   

   Place some potato strips in hot oil so that they are completely covered with oil and fry until the potatoes appear golden brown. At first, the potatoes become very soft and the straws begin to stick to each other. Therefore, during frying, the potatoes need to be stirred periodically with a fork (the potatoes do not stick to them). Frying each portion takes from 3 to 6 minutes, depending on the type of potato and the strength of the heat on your stove.

9. STEP 9

   

   When the potatoes begin to brown, the process takes place literally in seconds - if you overcook the potatoes, they will burn, so don’t leave the stove and watch the process. Quickly remove the finished potatoes with a slotted spoon and place on paper towels. Deep fry all the remaining potato strips in the same way. Transfer all the potatoes to a large dish and sprinkle with fine salt. Serve immediately. Bon appetit!

Comments on the recipe

snowjok

02.09.2023

5

Super recipe! Maria, you are simply clever - you have prepared such beauty! I know this is a very complicated recipe, but yours turned out great! For potato lovers, I recommend this holiday version of Idaho potatoes, also delicious!

Guest

02.09.2023

4.8

These deep fried small crispy potato sticks - potato pie - are a godsend! After all, it is very easy to prepare, and it turns out so appetizing and very tasty. Potatoes, in such a crushed form, are fried so quickly that you only have time to catch them with a slotted spoon from the frying pan. For me, the most difficult thing was to find large, elongated potatoes * in fact, small tubers are also suitable. I didn’t use a grater; the knife performed its function perfectly. I placed the straws in the oil separately so that the pieces would not stick together and it would be easier to turn them over and catch them when they were ready. I peppered and salted the finished dish, it turned out to be a wonderful snack, better than any chips!

Elena

02.09.2023

4.7

There are many advantages - it cooks quickly, it’s very tasty, it goes as a side dish with anything, fish, meat, cutlets, sausages, whatever. In the end, just like an independent dish. I assure you, it will sell with Hurray!!!!

Elena

02.09.2023

5

Today I made this dish and it turned out very tasty, many thanks to the author of this dish