Kajmak Krompir Pohovani (Fried Potatoes with Kajmak)
A comforting and indulgent dish featuring thick-cut potatoes, fried to a golden crisp, and served with a generous dollop of rich, creamy kajmak. It's a popular side dish or a light meal.
🧂 Ingredients
- 1 kg Potatoes(starchy varieties like Russet or Yukon Gold, peeled)
- 200 g Kajmak(fresh, good quality)
- 100 g All-purpose flour(for dredging)
- 2 large Eggs(beaten)
- 150 g Breadcrumbs(panko or regular)
- for frying Vegetable oil or lard
- to taste Salt
- to taste Black pepper(freshly ground)
- 2 tbsp Fresh parsley(chopped, for garnish (optional))
👨🍳 Instructions
- 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.
💡 Tip: Ensure potatoes are completely dry before proceeding. - 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.
💡 Tip: Season the flour generously. - 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.
💡 Tip: Ensure an even coating of breadcrumbs. - 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.
💡 Tip: Use a thermometer to maintain oil temperature for even cooking. - 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.
💡 Tip: Fry in batches to maintain oil temperature and achieve crispiness. - 6
Season the fried potatoes immediately with a little more salt and pepper if desired.
💡 Tip: Seasoning while hot helps it adhere better. - 7
Serve the hot fried potatoes immediately, accompanied by a generous portion of fresh kajmak. Garnish with chopped parsley if using.
💡 Tip: Kajmak should be at room temperature for easier spreading.
💡 Pro Tips
- ✓Ensure potatoes are very dry before breading for best results.
- ✓Do not overcrowd the frying pot, as this will lower the oil temperature and result in soggy potatoes.
- ✓Kajmak is best served fresh and at room temperature.
🔄 Variations
- Add grated hard cheese (like Parmesan) to the breadcrumbs for extra flavor.
- Serve with a side of ajvar for a spicy kick.
- For a baked version, coat potatoes and bake at 200°C (400°F) until golden and tender.