To the question of cooking technology and rules for serving fried potatoes in the main way, cut into slices asked by the author Aleksey Ivanov the best answer is Fried potato.
Prepared from raw or boiled potatoes. Raw potatoes are cut into cubes, slices, cubes or slices, washed in Cold water so that the pieces do not stick together and stick to the baking sheet. Then it is dried, placed on a baking sheet with a 4-5 cm layer of heated fat, fried until golden brown, stirring occasionally, salted and continued to fry until soft. If the potatoes are not completely cooked when frying on the stove, they should be placed in the oven for a few minutes.
Potatoes boiled in their skins are cooled, peeled, cut into circles or slices, placed in a thin layer in a frying pan with heated fat, sprinkled with salt and fried, shaking occasionally, until golden brown.
When leaving, place the fried potatoes on a plate or portioned frying pan, pour over melted butter, sprinkle with herbs; in addition, fresh, salted, pickled cucumbers, tomatoes, fresh cabbage or sauerkraut salad can be served in a salad bowl.
Potatoes can be cooked with onions or with onions and mushrooms. In this case, before leaving, it is mixed with sautéed onions or with sautéed onions and fried mushrooms.
Deep fried potatoes.
potatoes are cut into cubes, strips (pie), thin circles (chips), cubes, balls (large - chateau, medium - Parisien, small - noisette), shavings. Washed and well-dried potatoes are placed in fat that has melted to 170-180°C and fried until golden brown and soft in consistency (8-10 minutes). The fried potatoes are placed in a colander to drain the fat and sprinkled with fine salt. Deep-fried potatoes , or French fries, are used as an independent dish and as a side dish.

Answer from compound[guru]
I cut into circles

Answer from Neuropathologist[guru]
Potatoes baked in the oven
Preheat the stove to 220°. Peel the potatoes and cut them into chunks if they are large. Blanch and dry on a sieve. Pour vegetable oil into the mold. Place the potatoes there and stir until they are all covered with oil. Bake for 45 minutes until golden brown. Remove and add salt.
500 g potatoes, 50 g butter, 1 tsp. salt
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French fries in deep fryer
Potatoes are cut as needed - from whole small tubers to thin strips the thickness of a “pile” match. Then they blanch and then dry on a sieve. You cannot salt potatoes. For frying, only cooking oil is used, which is heated to 200°. It should only fill half the container. The weight of potatoes should be 10 times less than fat. Once golden brown, remove the potatoes and place them on a paper towel to drain the fat. Now you can add salt, stir and serve.
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Horace's expression about the golden mean is very suitable. And indeed, with this vegetable you need to maintain a balance in everything: neither too much fat nor not enough, do not stir often, but at the same time do not forget about the frying pan on the fire, cut the root vegetable into medium slices, and so on. Here we will try to give some tips on how to prepare fried potatoes to enjoy their crispy taste.

Choosing potatoes for frying

In developed countries, special varieties of this root vegetable are sold - for purees, for salads and for frying. And with us everything comes from one bag. But this is wrong: there are varieties that contain a lot of liquid or starch. Such pieces become deformed and fall apart when fried or steamed and stewed. You definitely can’t use young June potatoes - they are only tasty when boiled, and even with dill. This product is best cooked whole and lightly fried in oil. And frozen potatoes, fried or boiled, acquire a bluish-brownish color, become sweet and are not suitable for food.

Choosing dishes for frying

Air fryer - if you want to get Belgian fried potatoes. He has his own secrets. The most important of them is double immersion in oil: the first time the pieces are fried until half cooked, then they are allowed to cool, and then they are again dipped in hot fat. If you want to taste traditional fried potatoes, then only real cast-iron frying pans or thick-walled stewpans are suitable for this purpose. In an aluminum pan, the root vegetable burns and is not cooked through. If you stir, use only a wooden spatula, or even better, shake. But this skill comes with years of practice.

Choosing fat for frying

If you are a fan of vegetable oil, choose a refined product without foreign odors. Butter, firstly, is too expensive, and secondly, potatoes can burn badly in it. Margarine or spread? Same danger as frying with butter, plus lots of splatter. Lard and cooking fat give the finished dish a unique flavor, but potatoes fried in this way turn out too greasy. Experts advise using a mixture of vegetable and butter, as well as bacon or high-quality lard to prepare it. The pieces look as if they were boiled on the inside, and on the outside they are covered with a golden crispy crust. With cracklings - a divine delight!

Frying secrets

Now about how to actually cook fried potatoes. The recipe for this dish is not as simple as it seems. The cut slices are washed in hot water and dried on a towel to remove excess starch and avoid splashes. The oil should be heated over high heat. To check whether potatoes can be added, first throw in one piece. If the fat immediately bubbles around it, then you can throw in the rest of the batch. If there are a lot of potatoes, you should fry them in several stages. This is necessary so that the layer of product in the pan does not exceed 4 centimeters. You can’t salt or stir the potatoes immediately after laying them. It is better to put an unpeeled clove of garlic in the oil along with the batch of root vegetables. Then the heat is reduced to medium, the dish is salted and stirred. If you want to cook fried potatoes with sour cream, then the fermented milk product is added at the very end of the culinary process, five minutes before the end of frying.

Cooking technology

Raw potatoes are cut into slices, washed in cold water, then dried. Place potatoes in a 4-5 cm layer on a hot baking sheet with fat, fry, stirring occasionally, until golden brown, salt and continue frying. If the potatoes are not completely fried when frying on the stove, then they are fried in the oven.

Quality requirements

Appearance– potato pieces have the same shape, fried evenly on both sides.

Consistency– soft

Fried potato color– yellow, individual pieces can be fried until brown

Taste and smell– fried potatoes.

Technological map No. 23

Name of dish: Schnitzel

Recipe No. 574, column 2, Collection of recipes 1999

Cooking technology

From the hip part, cut into portions 1.5-2 cm thick, beat them into an oval-oblong shape, trim the tendons, moisten them in lezone, bread them in breadcrumbs, fry them on both sides, and bring them to readiness in the oven.

When leaving, a side dish is placed on a portioned plate: deep-fried potatoes, schnitzel next to it, poured over with melted butter.

Quality requirements

Appearance – there is a crispy crust on the surface, the product is evenly covered with breading and a side dish next to it

Consistency – soft, juicy with a crispy crust

Taste – moderately salty, typical of fried pork

Color – light brown

The smell is characteristic of fried pork

Serving temperature: 85-90C

Technological map No. 1

Deep fried potatoes

(2nd option)

Recipe No. 692, column 2, Collection of dish recipes 1999

Cooking technology

Potatoes are cut into cubes, washed and dried well. Place prepared potatoes into fat heated to 170-180C and fry until golden brown and cooked. Frying time depends on the temperature of the fryer and the shape of the cut.

Remove the finished potatoes, allow the fat to drain (place in a colander), sprinkle with fine salt and shake.

Technological map No. 24

Dish name: Fried liver with onions

Recipe No. 581, column 2, Collection of recipes 1999

Cooking technology

The liver is cut into 1-2 pieces per serving (the pork is blanched), sprinkled with salt and pepper, breaded in flour, fried on both sides until cooked, but not overcooked. Bring to readiness in the oven.

Do not overcook as the liver becomes tough.

When leaving, a side dish is placed on a portioned plate: boiled rice, liver next to it, and deep-fried onions are placed on top.

Quality requirements

Appearance – the surface has a crispy crust, the product is evenly coated with breading

Consistency - soft, without the presence of films and tendons, not dry

Taste - fried liver, moderately salty

Color - gray on section

Smell: fried liver

Serving temperature not lower than 65C

Director: _______ Head. production __________ Calculator ________

boiled rice

Recipe No. 682, column 2, Collection of dish recipes 1999

Routing
Potato cutlets
Recipe No. 176
Potatoes 293 220
Rusks or wheat flour 12 12
Ready semi-finished product 225
Cooking fat or vegetable oil 10 10
Fried cutlets 200
Table margarine (or butter) or:
Sour cream
Sauce (recipes No. 376,388,390,393) 5
15
5
15
50
Yield: with fat 205
With sauce 250
With sour cream 215
Cooking technology.
Peeled potatoes are boiled, dried, and wiped hot. The mass, cooled to 40-50℃, is mixed, cutlets are formed from it (2 pieces per serving) and breaded in breadcrumbs or flour.
The prepared cutlets are fried on all sides. When leaving, pour melted margarine or butter on the side, or add sour cream or sauces to the side of the cutlets: tomato, sour cream with onions or mushroom. Sour cream or sauces can be served separately.
Routing
Sour cream sauce
Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.
Recipe No. 388
No. Products Weight, gGross Net
Sour cream 250 250
wheat flour 75 75
Broth (or decoction) 750 750
White sauce 750
Output 1000
Cooking technology
To prepare sour cream sauce with the addition of white sauce, add boiled sour cream and salt to the hot white sauce, cook for 3-5 minutes, strain and bring to a boil.
The sauce is served with meat, vegetable and fish dishes, used for preparing hot appetizers, and for baking mushrooms, fish, meat and vegetables.
Routing
Main white sauce
Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.
Recipe No. 372
Names of raw materials and products Weight, g Gross Net
Fish broth 41.3
Table margarine 1.9 1.9
Wheat flour 1.9 1.9
Onion 0.8 0.8
Parsley (root) or
Celery (root) 0.5
0.6
0.5
0.6
Output 37.5
Cooking technology
Pour sifted flour into the melted fat and sauté with continuous stirring, avoiding burning. Properly browned flour should have a slightly creamy color. ⅟4 of the hot broth is poured into the sautéed flour, cooled to 60 - 70℃, and stirred until a homogeneous mass is formed, then the remaining broth is gradually added. After this, add chopped parsley, celery, and onion to the sauce and cook for 25 - 30 minutes. At the end of cooking, add salt, black peppercorns, and bay leaf. Then the sauce is filtered, rubbing the boiled vegetables, and brought to a boil. The finished sauce is used to prepare derivative sauces. If the sauce is used on its own, it is seasoned with citric acid (1g) and fat (30g).
Routing
Bouillon
Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.
Recipe No. 371
No. Products Weight, gGross Net
Edible bones* 500 500
Water 1400 1400
Onions 14 12
Carrots 15 12
Parsley (root) or
Celery (root) 16
18 12
12
Output 1000
Cooking technology
The bones, washed and chopped into pieces 5-7 cm long (the bone marrow is removed from the vertebral bones), are poured with cold water, brought to a boil, the foam is removed and boiled at low boil for 3-4 hours, periodically removing fat. 40-60 minutes before the end of cooking, add vegetables to the broth. The finished broth is filtered.

Attached files

Fried potatoes with onions, portion 200 g

Technological map No.Fried potatoes with onions, portion 200 g

(SR-619 formulation No. 329)

Publishing house Kyiv "A.S.K" 2005

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking fried potatoes with onions, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

Name	Raw material consumption per serving, g
	Gross weight, g	% cold processed	Net weight, g	% during heat treatment	Output, g
Peeled potatoes p.f.	319,0	0,00	319,0	48,00	166,0
Vegetable oil	50,0	0,00	50,0	70.0 (losses during cooking, portioning)	15,0
Peeled onions p.f.	36,0	7.69 (cutting losses)	34,0	50,0	17,0
Peeled garlic p.f.	4,0	0,00	4,0	50,00	2,0
Salt	4,0	0,00	4,0	100,00	0,0
Ground black pepper	1.3	0,00	1.3	100,00	0,0
Dill, peeled, semi-finished	2,0	0,00	2,0	0,00	2,0
Exit					200

3.Cooking technology

Sliced ​​raw potatoes are cut into slices, washed in cold water, and dried. Onions are cut into 5x5 mm cubes.

Heat sunflower oil in a frying pan. Place the potatoes in a frying pan in a layer of no more than 5 cm, fry for 15-20 minutes with stirring until a golden crust forms. Salt, season with ground black pepper, add diced onions. Fry until done. At the end of cooking, add chopped garlic.

Portioned. Place fried potatoes in a heap on a snack plate. Sprinkle with finely chopped dill.

1. Characteristics of the finished dish

Appearance– fried potatoes are placed in a heap in a portioned dish. Potato slices and finely diced onions are fried until golden brown. Vegetables retain their shape.

Taste– fried potatoes, onions, garlic, fresh dill. No foreign taste.

Smell– fried potatoes, onions, garlic, fresh dill. No foreign smell.

1. Requirements for registration, sale and storage

Fried potatoes with onions They are made to order and are not stored ready-made. Semi-finished products used for preparing dishes (peeled vegetables) can be stored. The permissible shelf life of semi-finished products is determined in accordance with SanPin 42-123-4117-86, and is indicated in the relevant technical and technological maps.