👨‍🍳 作り方

1. 1

   Cut the peeled potatoes into thick fries or wedges, about 1.5 cm thick. Rinse them under cold water and pat them thoroughly dry with paper towels. This is crucial for crispiness.

   💡 プロのコツ: Ensure potatoes are completely dry before proceeding.
2. 2

   Set up a breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs.

   💡 プロのコツ: Season the flour generously.
3. 3

   Dredge each potato piece first in the seasoned flour, shaking off excess. Then dip in the beaten eggs, letting any excess drip off. Finally, coat thoroughly with breadcrumbs, pressing gently to adhere.

   💡 プロのコツ: Ensure an even coating of breadcrumbs.
4. 4

   Heat about 5-7 cm of vegetable oil or lard in a deep pot or Dutch oven to 175°C (350°F). Carefully add the breaded potato pieces in batches, ensuring not to overcrowd the pot.

   💡 プロのコツ: Use a thermometer to maintain oil temperature for even cooking.
5. 5

   Fry the potatoes for about 5-7 minutes, or until golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels.

   💡 プロのコツ: Fry in batches to maintain oil temperature and achieve crispiness.
6. 6

   Season the fried potatoes immediately with a little more salt and pepper if desired.

   💡 プロのコツ: Seasoning while hot helps it adhere better.
7. 7

   Serve the hot fried potatoes immediately, accompanied by a generous portion of fresh kajmak. Garnish with chopped parsley if using.

   💡 プロのコツ: Kajmak should be at room temperature for easier spreading.