Khoai tây nướng giòn ngon không cần luộc sơ

Khoai tây nướng giòn ngon không cần luộc sơ

Làm khoai tây nướng giòn từ khoai tây sống rất dễ dàng. Phương pháp này nhanh chóng, tiết kiệm thời gian và cho ra thành phẩm thơm ngon. Chỉ trong 40 phút, bạn đã có món khoai tây nướng hấp dẫn mà không cần luộc sơ.

Nếu có sẵn khoai tây tươi vào mùa hè, phương pháp này càng phát huy hiệu quả. Khoai tây nướng từ khoai sống cũng tốt cho vóc dáng, chỉ chứa khoảng 80 calo/100 gram. Chảo gang sẽ giúp khoai tây đạt độ giòn lý tưởng.

Điểm nổi bật:

• Thời gian chuẩn bị: Khoảng 40 phút

#khoaitaynướng #khoaitaygion #monngon #ngonnhanh #chodon #antoan #monangiadinh #chebienthucpham #amthuc #healthyfood #eatclean #dietfood #calothap #khoaitaysong #chao gang

        Making crispy roast potatoes from raw potatoes is easy. They are quick to prepare and taste delicious. They are ready in just 40 minutes without having to cook them first.

If fresh potatoes are available in summer, this method is particularly good. Roast potatoes made from raw potatoes are also good for your figure. They have only 80 calories per 100 grams. A cast iron pan ensures that they are crispy.
Important findings
Preparation time: Around 40 minutes in total
Roasting the raw potatoes: 15-20 minutes
Best potato varieties: waxy or predominantly waxy
Ideal pan: Cast iron for optimum crispiness
Nutritional values per 100g: 80 calories, 1g protein, 1g fat, 12g carbohydrates
Wide range of variation options for refinement
The right choice of potato and preparation
Choosing the right ingredients is crucial for crispy roast potatoes. With the right potatoes and the right technique, you can achieve juicy potato slices with a crispy crust.
Firm-boiling potatoes as the ideal base
Firm-boiling potatoes are best for roast potatoes. Varieties such as Bernadette, Linda or Marabel retain their shape when roasted and do not become mushy. A recipe with 4 portions requires around 800 g waxy potatoes.
Correct cutting technique for even slices
For perfect roast potatoes, the potato slices must be cut evenly thin. A sharp blade and a little practice will help. Slices 2-3 mm thick are ideal. This allows the potatoes to cook quickly and evenly.

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More Information

Basic equipment for perfect roast potatoes
Good kitchen equipment is important for crispy fried potatoes. A large cast iron pan distributes the heat optimally. 3 tablespoons of oil or clarified butter provide the right frying base. Spices such as salt, pepper and paprika round off the taste.
Ingredient
Amount
Function
Hard-boiling potatoes
800 g
Main ingredient
Onions
2 pieces
Flavoring agent
Oil or clarified butter
3 TABLESPOONS
For frying
Bacon cubes
50 g
Additional flavor
With these basic ingredients, you can make succulent roast potatoes with a crispy crust. The preparation time is around 30 minutes. The dish contains 235 calories per portion and is rich in carbohydrates and fiber.
Roast potatoes without cooking – method and technique
Making crispy roast potatoes without pre-cooking requires a few tricks. With the right technique, they are ready quickly.
Ideal temperature control when frying
The roasting temperature is very important. Medium to high heat is ideal for uncooked potatoes. The pan must be thoroughly warm before you add the potatoes.

It is better to fry small portions. This way all the pieces have contact with the pan.

Seasoning and flavoring at the right moment
Season the roast potatoes twice. First with salt to enhance the flavor. Then add pepper and herbs such as marjoram before you finish frying them.

This preserves the flavor and prevents the spices from burning.
Pan frying tips for crispy results
The right amount of fat is important for crispy potatoes. Clarified butter makes them particularly tasty. Sunflower or rapeseed oil are also good alternatives.

Do not place the potato slices too close together in the pan. Only turn them over when they come loose on their own. The frying time is around 15-20 minutes.
Ingredient
Quantity
Potatoes
700g
Onions
100g
margarine
2 TBSP.
marjoram (dried)
1 TSP
Conclusion
Roast potatoes are a popular classic in Germany. A few tips are needed to prepare them perfectly. They can be prepared pre-cooked or raw.

Soaking raw potatoes in warm water for 10 minutes helps. This helps them to brown better. A stewing pan such as the ALMAR from FIVI is ideal.

The potatoes should fry for 10 minutes on each side. Onions and bacon add extra flavor. Roast potatoes are versatile and can be served as a side dish or main course.

With these tips, roast potatoes will be crispy and golden brown. It’s a treat that brings back memories and honors German cuisine.
FAQWhy should you make roast potatoes from raw potatoes?Roast potatoes made from raw potatoes save time and work. You don’t have to pre-cook them. They stay crispier and retain more bite.This method is perfect for lovers of crispy roast potatoes. Ideal if you don’t have any pre-cooked potatoes.Which types of potatoes are best for roast potatoes?Choose waxy or predominantly waxy potatoes. They have less starch. This makes them crispier when roasting.What is the best way to cut the potatoes for roast potatoes?Cut the potatoes into wafer-thin, even slices. This way they cook faster and evenly. The result is crispier.What kitchen equipment do I need for preparation?You need a large frying pan, preferably cast iron or with a non-stick coating. Use clarified butter or vegetable oil for frying.How long do raw potatoes take to fry?Fry the potato slices for 15-20 minutes over a medium to high heat.When should I season the potatoes?Season the potatoes with salt as soon as you put them in the pan. Only add pepper and herbs at the end. This preserves the flavor.How do I achieve particularly crispy roast potatoes?Don’t place the potato slices too close together in the pan. Use enough fat. Turn them when they come away from the bottom of the pan.Can I also cook the roast potatoes in the oven?You can also prepare raw potato slices in the oven. Spread them out on a baking tray, drizzle with oil and season. They need 20-25 minutes at 200°C fan oven until they are golden brown and crispy.