Uhlan-style potatoes. Order for the recipe. (who is 60 years old!)

Uhlan-style potatoes. Order for the recipe. (who is 60 years old!)

Category: Culinary recipes

Ingredients
Potatoes
Non-deodorized sunflower oil
Garlic
Salt

Cooking method

• Potatoes the size of a chicken egg or slightly larger, peeled, cut into quarters. Put in hot, non-deodorized sunflower oil, poured into a cast iron, but not in an aluminum or enamel dish!
• When the potatoes turn golden, remove with a slotted spoon, wait a couple of minutes to cool slightly, and season well with garlic watering, which consists of a large amount of garlic, grated with salt and poured with several tablespoons of the same sunflower oil and hot water.

Note

In 1586, on December 3, potatoes first came to Europe ...

And relatively recently ...
... in 1947, the cook Glafira Vasilievna Dorosh from the village of Ulanov, Khmelnik district, Vinnitsa region in Ukraine, decided to feed her colleagues. She peeled small potatoes, cut each potato into quarters, and threw it into the hot sunflower oil. When the potatoes turned golden, she pulled them out and poured garlic gravy, which is often poured over pea pies in Ukraine.
... The smell spread throughout the canteen, and the dish became a favorite among the local population ...

Once one of the visitors who drove up by car simply could not help but pay attention to this smell and demanded the same dish.
... Back in Moscow, the Izvestia newspaper correspondent wrote an article about the incredibly tasty potatoes and Glafir Dorosh ...
The success was overwhelming. Once Glafira Vasilievna was urgently summoned to Moscow through her superiors. In one of the largest restaurants, at a chefs' competition, she, with hundreds of experts and correspondents, prepared this simple dish ... The success was phenomenal ...
The next day, Glafira Dorosh was awarded the Order of the Red Banner of Labor, she was invited to work in Moscow. She thanked, took the order and ... refused the offer, returned to her cafeteria!
... Sacks of letters with requests for a recipe for potatoes were sent to the village of Ulanov. For several years Glafira Vasilievna asked to reprint several hundred copies or copied it and sent the recipe all over the Union.
She is still alive. And I have been to Ulanovo dozens of times and this story is pure truth. They still cook Uhlan-style potatoes there, as, incidentally, hundreds of restaurants in Ukraine, the USA, Canada, Germany, Israel ...


And here is the article in Ukrainian. It is written there more interesting, and the recipe is given by Glafira Dorosh herself. And everything is clear. 🔗

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cool story, a must try!
and, by the way, how is it - rubbed garlic with salt? - can you crush it on a garlic press and add salt? but not a very "vigorous" taste will be? tears will not break through?

It won't break through, I make a similar dish from young potatoes, only instead of sunflower oil I put butter, and I try to choose the smallest potatoes, the smaller, the tastier the garlic on a garlic press, grind with salt. OOO Very tasty!

By the way, the recipe was recently published on TV: take arrows of garlic, dry it, then grind and add to salt - there will be just garlic salt.

You can skip the garlic itself through a garlic press, mix with salt, there will be the same garlic salt. Usually in the fall we prepare a couple of liter cans, enough for the whole winter.