How to cook potatoes

fried potato

Peel the potatoes, wash them with water, and divide them into thin fingers.
Place the potato fingers in a large bowl, immerse them in cold water, and leave them for at least two to three hours, or you can leave them in the refrigerator overnight.
Drain the potatoes from the water and place them on a clean kitchen towel to dry them.
Heat the oil in a heavy pot until its temperature reaches 150 degrees Celsius.
Fry the potato fingers in batches for four to five minutes (the potatoes should not brown yet at this stage).
Remove the potatoes from the oil and place them on a dry kitchen towel to remove excess oil.
Raise the temperature of the frying oil to 200, prepare the potato fingers in batches, and fry them until they are browned.
Remove the potatoes from the oil and place them on a kitchen towel to remove excess oil.
Sprinkle an appropriate amount of sea salt on the fried potato fingers and serve.

Ingredients for the first seasoning:

Prepare the oven by operating it at a temperature of one hundred and ninety degrees Celsius.
Peel the potatoes and divide the larger ones until they are all the same size.
Wash the potatoes in cold water, put them in a large pot, cover them with cold water, put them on the fire and leave them to boil for ten minutes, then drain them from the water using a strainer and leave them aside to dry for three minutes.
Stir the potatoes in the colander until they break up slightly (this step helps you get crispy baked potatoes).
Choose the seasoning you want, put the boiled potatoes in a baking tray and put the fat on top, then the spices and a pinch of salt and black pepper, and stir well until they are completely covered.
Place the baking tray in the oven for half an hour until the potatoes are three-quarters cooked and acquire a slightly golden color.
Remove the tray from the oven, and press each piece gently with a potato masher.
Add the garlic cloves and a splash of red vinegar and oil over the potatoes. If you choose the second seasoning, add the grated clementine peels, and add the herbs you chose as well after crumbling them with your hand.
Return the tray of potatoes to the oven and leave them for forty to forty-five minutes until they become golden and crispy.
Remove the potatoes from the tray and place them on a plate lined with kitchen paper to remove excess fat.

Prepare the oven by operating it at a temperature of one hundred and ninety degrees Celsius.
Wash the potatoes well, rub them with sea salt, pierce the peels of the fruits with a fork, place them in a baking tray, and place them in the oven for half an hour.
Cut the turnip celery into large pieces, separate the garlic cloves, and place them with the turnip celery pieces on a sheet of parchment paper. Season them with salt and black pepper, sprinkle two tablespoons of olive oil on them, and stir them well. Then, wrap the turnip paper around the ingredients and tie it with kitchen string.
Take the tray out after half an hour with the potatoes in the oven, add the celery, turnips and garlic, and return it to the oven for another third to half an hour, until the ingredients are completely cooked.
Remove the potato core with a spoon, mash the garlic to remove its peel, mix them with the mashed celery and turnips, add the chopped thyme and the rest of the olive oil, season with salt and black pepper, and serve the mash.