How to fry and salt potatoes: golden, crispy and not falling apart

The perfect fried potato is crispy, golden, and doesn't fall apart. This is what you get if you boil the vegetable in advance, fry it at high temperature and add salt at the end of cooking.

Ukrainian chef Anatoliy Dobrovolskiy (dobrovolskiy_hchef) shared a recipe for fried potatoes on his Instagram page.

Ingredients:

• boiled potatoes - 1-1.5 kg
• butter - 100 g
• onion - 2 pcs
• garlic - 7-8 cloves
• smoked or ordinary lard - 200 g
• grated wheat breadcrumbs - 20-30 g
• greens (for serving)

Method of preparation:

1. Wash medium-sized potatoes, cover with water and boil until tender.

2. Cut the cooked potatoes into slices.

3. Heat a frying pan with lard. Add the potatoes.

Important: the chef recommends frying potatoes on high heat, stirring them occasionally, and adding salt at the end of cooking, when the golden crust appears.

4. Cut the onion into cubes, bacon into strips.

5. Put the bacon on a preheated frying pan separately and as soon as it starts to release fat, add the onions. Stir to combine.

6. Grate the garlic to the onion. Fry until the onions are soft.

7. Put the cooked potatoes on a plate, put on top of the cooked onions with bacon, sprinkle with breadcrumbs and greens.