👨‍🍳 조리법

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.

   💡 전문가 팁: 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.

   💡 전문가 팁: 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.

   💡 전문가 팁: 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.

   💡 전문가 팁: 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.

   💡 전문가 팁: 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.

   💡 전문가 팁: 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.

   💡 전문가 팁: Kajmak should be at room temperature for easier spreading.