Fried potatoes. Fried potatoes. How to fry boiled potatoes in a country style

There are several little tricks that will help you cook fried potatoes in a frying pan very tasty. And all of them are quite accessible and easy to learn.

First of all, you need to choose the right potatoes. The tubers should be moderately firm, fresh, with a reddish skin and yellow inside. All of the above indicates that fruits have little starch, and that’s what we need.

The five most commonly used ingredients in pan-fried potato recipes are:

The second trick is to forcefully reduce the starch content in potatoes. This can be done by simply soaking it in cold water for half an hour.

The third trick, of course, is directly related to the frying pan. It also needs to be selected correctly. The best is heavy, good quality, cast iron, cast steel, with high walls and a thick bottom. For better temperature distribution during the frying process, you should also have a lid with the middle curved upward.

Using a Teflon pan or any other non-stick coating means avoiding the use of fat, so you can skip the fourth point.

Five of the fastest recipes for fried potatoes in a frying pan:

The fourth trick is fat, which contributes to the appearance of a beautiful crust. It is ideal to fry potatoes in melted butter. In this case, it will turn out to be as tasty as possible. But also suitable: cooking or pork fat, lard, lard, vegetable oil. If you want to fry French fries, there should be much more fat than potatoes, four to five times.

Sliced ​​potatoes should be placed in an already preheated frying pan with or without fat.

In general, all recipes for fried potatoes in a frying pan describe their own cooking methods, especially if they have step by step photos or accompanied by a video. These are the easiest and easiest way to cook; you’ll quickly learn how to serve the perfect potatoes, piping hot.

I want to suggest interesting recipe cooking potatoes in a frying pan. The potatoes turn out very tasty, but at the same time they are very easy to prepare. Unlike regular pan-fried potatoes, this dish requires virtually no supervision, since there is no need to turn the potatoes during the cooking process. The finished potato acquires an appetizing, golden crust on the bottom and becomes boiled on top. These potatoes will be an excellent side dish for meat or fish, or you can serve them as an independent dish along with sauce, the recipe for which I provide here.

Ingredients

To cook delicious potatoes in a frying pan you will need:

potatoes - 4-5 pcs.;

vegetable oil for frying.

For the sauce:

mayonnaise - 1 tbsp. l.;

sour cream - 1 tbsp. l.;

garlic - 1 clove;

grain mustard - 1 tsp.

Cooking steps

Peel the potatoes and cut them into two equal parts, we will get two “boats”. It is better to use potatoes of the same size. Then make deep cuts on the potato halves, without cutting all the way through (as in the photo). We do not salt the potatoes, since we will be seasoning the potatoes with sauce, and it is quite salty.

Then reduce the heat to low and cover the pan with a lid.

Cook potatoes for 25 minutes. Do not open the lid.

While the potatoes are simmering, prepare the sauce: combine mayonnaise, sour cream and mustard. Peel the garlic and pass through a press, add to the sauce.

Mix the sauce well.

We take out our potatoes, the bottom is fried, and the top resembles boiled potatoes. We didn't salt the potatoes.

You can cook such delicious potatoes in a frying pan.

I recommend serving these potatoes with sauce - it's simply delicious! You can dip potato pieces into the sauce or pour the sauce over the potatoes themselves - it’s delicious either way.
Bon appetit!

Fried potatoes- both an appetizer and a side dish. It goes well with meat, fish, mushrooms, and vegetable salad. You can eat it just like that. It is perfect as a snack with beer. Fragrant, rosy, with a crispy crust, almost everyone likes it. But let's be honest: not all housewives, even experienced ones, know how to fry potatoes in a frying pan correctly. The result is a shapeless mass, albeit satisfying, but not nearly as tasty and appetizing as in a cafe or in the photo.

Do you need great culinary skill to make fried potatoes with a golden crust, inviting and so tasty that no additions are needed? We assure you that it is not. Even an inexperienced cook can cope with the task perfectly. You just need to know the technology for preparing this popular dish. We share the secrets of preparing delicious and beautiful fried potatoes and give recipes according to which you can fry them alone, as well as with onions, mushrooms, and meat. We recommend reading carefully step by step instructions, which accompany each recipe, you will find additional tips in them. Follow them and you will succeed at the highest level.

Culinary secrets

We have collected the most common mistakes that housewives make when frying potatoes on the side. By avoiding these mistakes, you will be able to cook fried potatoes correctly, that is, so that they do not stick to the bottom of the pan, do not fall apart, and end up with a crispy crust.

1. Wrong choice of potato variety. Many of our fellow citizens are convinced that the most delicious potatoes- with white tubers. It turns out crumbly and makes a delicious puree. However, this is just not suitable for frying. It is better to give preference to yellow tubers, which have little starch. If, after cleaning them, you keep them in cold water for an hour or at least rinse them under the tap, the excess starch will be removed, and you will certainly be pleased with the result.
2. Frying wet potatoes. After soaking or washing the potatoes, especially if they are already sliced, you need to let them dry or blot them with paper napkins. Otherwise, you shouldn’t be surprised that it sticks to the pan.
3. Wrong choice of frying pan. The ideal choice for frying potatoes is a cast iron frying pan with a wide bottom. Modern frying pans with ceramic, Teflon or other high-quality non-stick coating are also suitable, ideally thick-bottomed ones. The depth of the pan does not matter, its width is important.
4. Trying to fry a large number of potatoes at once. The potatoes must be placed on the bottom of the pan in a thick layer, otherwise while the lower layers are frying, the upper ones will steam, becoming soft. The more potatoes you put in the pan, the more soft pieces you will have and the fewer browned ones.
5. Saving on oil. Refined vegetable oil is used for frying potatoes. It should not be diluted or watery. When frying foods in low-quality oil, they begin to burn. This applies primarily to potatoes. There should be a lot of oil. Saving will cause the potatoes to burn. Adding water to prevent the vegetables from burning is an even worse idea. This will cause the potatoes to soften and fall apart.
6. Rush. The pan needs to be heated well, and the oil too. Moreover, it is not recommended to add cold oil when frying, so you need to pour a lot of it at once. Before stirring the potatoes, give the bottom layer time to brown each time. If you put potatoes in a cold frying pan and stir them often without allowing them to fry, this will not lead to anything good.
7. Premature addition of salt. Salt draws moisture out of the potatoes, causing them to become loose and soft and not brown well. In addition, salted vegetables absorb more fat, but do you need it? You need to add salt to the potatoes shortly before they are ready.
8. Simultaneously placing potatoes, onions and mushrooms in a frying pan. The error leads to the fact that onions or mushrooms release liquid when heated, the potatoes become soggy and do not brown. Onions are added either before or after the potatoes, and it is better to fry the mushrooms separately, combining them with the fried potatoes at the last stage of cooking.
9. Low heat, lid down. Simmering potatoes over low heat, and even under a lid, is the worst thing you can think of when frying this vegetable in a frying pan. In such a situation, the food is stewed rather than fried. Such actions are permissible only if the housewife needs to cook many, many potatoes at once. This is the only way to steam it all. However, you can no longer count on a crispy crust. This can be done when you need to “make friends” with potatoes and onions or mushrooms at the last stage of cooking. But in this case, the simmering time should not exceed five minutes (usually 2-3 minutes is enough).

The size of the potato pieces, contrary to popular belief, does not matter much. It is only necessary that all the pieces are approximately the same size. Usually potatoes are fried, cut into semicircular slices, sometimes into slices. For French fries, the vegetable is cut into long bars 5-10 mm thick. Sometimes it is enough to cut small new potatoes in half.

Knowing the basic cooking rules fried potatoes, you will cope with the task, even if you don’t have a recipe at hand. However, it can simplify the task and allow you to get the perfect result. So a selection of recipes will help you!

Classic fried potato recipe

What you need:

• potatoes – 0.5 kg;
• refined vegetable oil – 60-80 ml;
• salt, seasonings - to taste.

How to cook:

1. Peel the potatoes, place the tubers in a saucepan, cover with cold water, and leave for at least half an hour.
2. Pat the tubers dry with a paper towel.
3. Cut the potatoes into halves or quarters. If you know how to quickly cut potatoes on your hand, you can cut them directly into a frying pan with boiling oil. Then it will fall into the hot oil gradually, not allowing it to cool. And when all the tubers are cut, the bottom layer will already be browned, and the food can be mixed for the first time.
4. Pour oil into the pan (all at once), give it time to warm up. Pour the potatoes into the pan. Cook over medium heat without a lid.
5. Wait a few minutes (5-8) for the bottom layer of potatoes to brown. Stir the potatoes.
6. Continue frying the potatoes, stirring them with a spatula at intervals of about 3 minutes.
7. When the potatoes are almost ready (about 12-15 minutes after the start of cooking), add salt and stir. Continue cooking for another 3 minutes.
8. Stir the potatoes again, turn off the gas.

While the potatoes are frying, you can quickly chop up the salad, which will be an excellent addition to them. The photo below shows a salad of tomato, cucumber, small onion and diced greens, with the addition of a small amount soft cheese. The salad is seasoned with a mixture of apple cider vinegar, flaxseed and refined sunflower oils. You will also find others on our website.

Another addition to potatoes can be salted or pickled mushrooms. They are washed, soaked, mixed with onions or garlic, and seasoned with oil. We recommend trying adding camelina oil - it makes the pickles look like barrel oil. By the way, in the photo the mushrooms are seasoned with just such butter.

How to fry potatoes with onions

What you need:

• potatoes – 0.7-0.8 kg;
• onions – 150 g (or 100 g green);
• refined vegetable oil – 100 ml;
• salt - to taste.

How to cook:

1. After peeling the potatoes, cut them into round or semicircular slices and rinse under running water.
2. Place the vegetable pieces on a towel and blot dry.
3. Cut the onion into thin quarter rings.
4. Heat the oil in a wide, heavy-bottomed frying pan. Place potatoes in it. After about 7-8 minutes, stir it. Fry for the same amount of time, stirring after 3-4 minutes.
5. Add salt, add onion, stir. Continue frying for another 5-6 minutes, stirring the food twice during this time.

Serve fried potatoes with onions as a side dish for meat or fish dishes– it will perfectly highlight their taste. Instead of onions, you can add green onions; the taste will not disappoint you.

How to fry new potatoes

What you need:

• young potatoes (small) – 1 kg;
• refined vegetable oil – 120 ml;
• garlic – 2 cloves;
• salt, thyme and rosemary (or Provencal, Italian herbs) - to taste.

How to cook:

1. Wash the potatoes thoroughly using a sponge. Cut the tubers in half or cut into large circles.
2. Cut the garlic into slices.
3. Heat the oil, add garlic and a sprig of rosemary. Wait for the characteristic smell to appear.
4. Remove the garlic and rosemary from the oil. Place the potatoes cut sides down in the pan. After 5-7 minutes, turn the potatoes over and fry them for 3-4 minutes.
5. Salt the potatoes and stir. Instead of salt, you can use powdered mushroom broth.
6. Fry the potatoes until tender, stirring as needed. Keep in mind that young vegetables cook quickly.

This recipe makes fried potatoes very flavorful. Serve it as a side dish or as an appetizer on its own.

How to fry boiled potatoes in a country style

What you need:

• potatoes – 1 kg;
• dried herbs, ground paprika, granulated garlic - to taste;
• butter – 60-80 g;
• green onions, fresh herbs, salt - to taste.

How to cook:

1. Boil the potatoes in their jackets. Let it cool to a comfortable temperature and clean it.
2. Cut the vegetable into large slices (dividing each tuber into 6-8 parts).
3. Melt the butter in a frying pan.
4. Sprinkle the potatoes with spices and stir.
5. Place the slices in the pan in a single layer. When they are browned, turn them over and add salt.
6. After frying the slices on the other side, turn them over again, add some salt, wait a minute, and transfer to a plate. Sprinkle with chopped herbs.
7. If all the potatoes do not fit in the pan, add butter to it, melt it, add a new batch of slices and fry them in the same way as the first.

Potatoes can also be fried on vegetable oil, but melted butter gives it a unique creamy flavor characteristic of home-cooked dishes.

How to fry potatoes with champignons and onions

What you need:

• potatoes – 1 kg;
• fresh champignons – 0.25 kg;
• onions – 100 g;
• vegetable oil - how much will be needed;
• salt - to taste.

How to cook:

1. Peel the potatoes, cut them, cover them with water, and temporarily set them aside.
2. Wash the champignons, pat dry with a napkin, and cut into slices.
3. Cut the onion into small cubes.
4. Heat the oil in a frying pan, put the onion in it. Fry until golden brown.
5. Add mushrooms. Fry them until excess liquid evaporates from the pan.
6. Place the champignons on a plate.
7. Add oil and let it heat up.
8. Dry the potatoes with a towel and place in boiling oil. Fry it for 12-15 minutes until almost fully cooked.
9. Salt the potatoes, mix with mushrooms and onions.
10. Cover the pan with a lid and reduce heat. Simmer the food for 3-4 minutes so that the mushrooms have time to warm up.

Made by this recipe The dish is lean, and vegetarians will also like it. It can be served separately. Fresh, pickled vegetables will be a pleasant addition to this dish. It itself can serve as a side dish for meat and chicken.

How to fry potatoes with onions and wild mushrooms

What you need:

• potatoes – 1 kg;
• wild mushrooms – 0.3-0.5 kg;
• vegetable oil – 150-180 ml;
• butter (optional) – 20-30 g;
• onions – 0.2 kg;
• green onions (optional) - to taste;
• salt, ground black pepper - to taste.

How to cook:

1. Sort, peel and cut wild mushrooms. Small mushrooms can be left whole.
2. Boil water and salt it. Place mushrooms in boiling water and cook until they all sink to the bottom.
3. Drain the mushrooms in a colander and let them dry a little.
4. Cut the onion into cubes, maybe medium-sized, mix with mushrooms.
5. Cut the potatoes into slices, after peeling them.
6. Fry the potatoes and mushrooms for 15 minutes in different pans.
7. Combine mushrooms with potatoes, adding salt and pepper.
8. Sprinkle with herbs and place slices of butter on top.
9. Cover the pan with a lid and simmer the dish for 5 minutes.

Potatoes with wild mushrooms turn out so tasty and aromatic that you won’t even remember the meat. When serving, the dish can be supplemented with sour cream - it will become even tastier.

How to fry potatoes with meat

What you need:

• potatoes – 1 kg;
• pork – 0.4 kg;
• onions – 0.2 kg;
• salt, seasonings - to taste;
• butter or lard - how much will be needed.

How to cook:

1. Wash the meat, dry it, cut into small pieces. Season with salt and pepper.
2. Cut the onion into half rings. Use your hands to let it release the juice. Mix with pork and leave in a cool place for 1-2 hours to marinate the meat a little.
3. Peel the potatoes, chop them coarsely, cover with cool water. Leave for an hour, then place the potato slices on a towel to dry.
4. Fry the potatoes in oil or melted butter.
5. In another frying pan, fry the pork along with the onions with which it was marinated.
6. Combine meat and potatoes, simmer for 5 minutes under the lid.

If you immediately fry the potatoes together with the meat, it will fall apart and take on a less appetizing appearance. Potatoes with sausage, frankfurters, and bacon are fried in a similar way, the only difference being that they do not need to be marinated first.

One of most popular dishes Russian and Ukrainian cuisine is potatoes with cracklings. You will learn how to fry potatoes in lard in the video below.

French fries in a frying pan

What you need:

• potatoes – 0.5 kg;
• refined vegetable oil – 0.25 l;
• salt - to taste.

How to cook:

1. Wash the potatoes and peel them. Cut off the side edges of the tubers to form rectangles.
2. Cut the rectangles into plates about half a centimeter thick and turn them into bars.
3. Fill the potato bars with water, drain in a colander after half an hour, then dry with a towel.
4. Pour oil into the pan. If you have a large one, you may need even more oil than indicated in the recipe. Add salt and spices to the oil.
5. Dip the first batch of potatoes into the oil - they should lie on the bottom of the pan in one layer. Fry over medium heat for 8-9 minutes.
6. Remove the browned bars with a slotted spoon and place on a napkin to absorb excess fat.
7. So gradually fry all the remaining potatoes.

It wouldn’t hurt to serve the fries with ketchup or any other sauce you like: cheese, mushroom, tartar. According to this recipe, it will turn out no worse than the one sold in famous fast food establishments.

Any housewife can fry delicious potatoes in a frying pan. To do this, she just needs to learn the basic principles of preparing this tasty and inexpensive snack. The tips and recipes collected in this material will allow each of our readers to get excellent results.

Fried potatoes are the most favorite and sought after dish in some families. There are many men who are ready to eat it every day (and even without meat). We'll tell you how to properly fry potatoes in a frying pan so that they don't fall apart and remain deliciously fried, as well as how to easily complement dishes with unusual ingredients.

Crumbly, with or without crust, with lard or butter, with ketchup or sauerkraut- The only thing tastier than fried potatoes is fried potatoes! Each housewife has her own frying secrets, but the recipes still have something in common - two ingredients are usually used: potatoes themselves and vegetable oil. The remaining ingredients are always at the discretion of the craftswoman.

For the simplest method we need:

• potatoes - 1 kg (the number of tubers depends on the number of eaters);
• salt - a pinch;
• vegetable oil - 150 ml.

Peel the potatoes and cut them into cubes. The main thing is that they are not too thick and of the same size. How to find your way? It’s very simple - remember the French fries everyone is used to and cut them, trying to give them the same shape. Place the potato pieces in a bowl of cold water so that it does not have time to darken.

The secret of an experienced housewife: varieties with a low starch content are suitable for frying. It is best to use light yellow and red ones, but white ones are good for purees and first courses.

While the potatoes are cutting, heat a frying pan with vegetable oil. The best dishes for such a dish - with a thick cast-iron bottom. The fire should not be too strong, otherwise the root vegetables will quickly burn at the bottom and remain raw at the top. The optimal temperature is slightly below average. In the meantime, discard the potatoes and thoroughly wipe them from water with a paper towel or kitchen towel, but clean and dry.

It's time to put the potato strips on the frying pan. Now, pay attention, remember the instructions for proper frying!

1. For the first 8-10 minutes, do not touch the potatoes: let them fry quietly: if you start tossing the pieces, they will quickly lose their shape.
2. Carefully pick up the straw with a spatula, turning it over in one solid layer: usually the crust on the bottom grabs the pieces evenly.
3. We turn it over and go about our business again. Only after 5-7 minutes will it be possible to approach the potatoes and stir them a second time.
4. Add salt to the dish correctly at the end so that the potatoes do not fall apart.
5. A minute or two before the end of the process, cover the potatoes with a lid so that they simmer slightly.

Well-fried potatoes are ruddy, golden, exude magical aromas, and inside each piece hides melting, delicious pulp. We eat it with pickles or dipped in barbecue sauce.

It may seem like a labor-intensive process. In fact, it is enough to cook potatoes a couple of times to master the skill well and for a long time. By the way, it only takes a few minutes to fry one or two tubers (which is quite enough for a hearty lunch for one person).

With added onion

Many housewives fry potatoes in a frying pan with onions and do not recognize other options for the dish. Onions add sweetness and juiciness, perfectly setting off the potatoes. It’s worth admitting that if you don’t know some tricks, the dish turns out more like a stew, so we’ll tell you a step-by-step recipe for the right “onion” potatoes.

The best potatoes are the same size so they cook more evenly.

1. Peel the potatoes and fry until half cooked.
2. When the straw has reached the al dente stage (remains slightly crunchy inside), add the onion and mix.
3. If you add the chopped onion right away, it will turn out “cooked” and will change the taste of the dish for the worse, so you should add it at the end of frying.
4. Add some salt to the potatoes. Bring to readiness and serve.

Serve potatoes and onions with slices of black bread, barrel cucumbers, herbs and sour cream. Or we eat it as a side dish for fish or chicken.

With crust

Potatoes in oil will turn out more appetizing if you fry them not with vegetable oil, but with the addition of butter. The crust turns out crispy, the potatoes melt in your mouth, and the dish acquires a pleasant creamy aftertaste.

To get a crispy crust, you can soak the potatoes in advance - the excess starch will go away, and they will crisp up perfectly after frying.

The crust always turns out golden brown if you do not cover the frying pan with a lid, but fry the potatoes in an open frying pan.

In this recipe, you can deviate from tradition and cut the root vegetables into round pieces: they will fry faster, and the correct shape will be formed. golden brown crust. Otherwise, follow the instructions of the first recipe - everything will turn out perfect!

With mushrooms

Fried potatoes with mushrooms (also called mycelium) - traditional dish for autumn, when people actively collect wild mushrooms. The main mistake of many cooks is to add boiled mushrooms to the finished dish and then simmer everything together. The potatoes begin to “float” and acquire a not very pleasant porridge-like consistency.

1. Fry the potatoes in a frying pan until almost fully cooked.
2. In a separate saucepan, fry the boiled wild mushrooms with onions until all the liquid has evaporated.
3. Add a piece of mushrooms butter(they complement each other perfectly and make the taste of potatoes much brighter).
4. Combine with potatoes.
5. Lightly simmer everything together until fully cooked.

Before serving, you can sprinkle the potatoes with fresh dill and season with a spoonful of fresh sour cream. We eat the dish with a light vegetable salad, seasoned with fragrant vegetable oil or lemon juice.

How to properly fry potatoes in a frying pan with meat?

Show me at least one man who, after a hard day at work, will refuse tender and satisfying potatoes fried with meat?

In order for the potatoes to turn out fried and not stewed, we recommend writing down a few rules:

1. For potatoes, it is better to take meat that cooks quickly: pork, chicken fillet, young veal.
2. Meat and potatoes are fried separately and combined at the last moment.
3. If you want to make the dish juicier, add more onions or pieces of lard.
4. The potatoes are cut into square pieces - the straw in this recipe will quickly break, causing the consistency to lose its accuracy.

The total cooking time for potatoes is calculated based on the type of meat, but in general it rarely exceeds 60 minutes (we take into account the time of peeling the potatoes!). Vegetarians can replace meat with soy or pieces of eggplant - it turns out very tasty and “rich.”

Option for frying potatoes in lard

In Ukraine, potatoes in lard - national pride and a traditional dish for all residents of the country.

The trick of the dish is precisely in frying the lard: it is important to evaporate the fat from it, and only at the end fry it, turning it into cracklings. To do this, cut the pieces of lard into 5 mm cubes and fry over high heat. Then reduce the heat and simmer until the lard begins to melt.

Add potatoes cut into cubes, mugs or sticks to the melted lard and fry them until tender. Potatoes cook faster because the heating temperature of the lard is high. And in this case, you can salt it right away so that it absorbs all the juices and becomes juicy and aromatic.

This version is hearty, high-calorie, truly masculine. It is usually served with smoked or salted fish and pickled vegetables. On holidays, you can present the eater with a “little white one” - ice-cold, of course, from tiny glasses.

Country-style fried potatoes

Dish on a quick fix, but at the same time, they learned to cook hearty, very “warm” in the villages. At harvest time, when there is little time for cooking, it has helped housewives for centuries. And at the same time, it helps to put into use substandard small-sized potatoes that cannot be stored for a long time.

You can boil the potatoes in advance - all you have to do is fry them in a large frying pan with onions and salt.

To prepare we will need:

• small potatoes - 1 kg;
• onions - 2 pcs.;
• salt - to taste;
• vegetable oil - to taste;

Wash the small potatoes thoroughly, removing dirt with a stiff brush. Boil water in a large saucepan, boil the potatoes directly “in their jackets” and let them cool. Next, it's up to you to decide: some people like potatoes with their skins on, while others aren't lazy about peeling off the skins. The taste will be different, but both options are very tasty.

Next, cut the potatoes into 2 parts. Onions chop into cubes, saute until golden brown in a frying pan in vegetable oil. Add potatoes to the onion, fry everything together until golden crust. Ready dish exudes magical aromas and attracts eaters. Serve with herbs, pickles, pickles - everything you have in the house. Country-style potatoes are self-sufficient, satisfying, do not require additions in the form of steaks, and they are also delicious cold.

1. A wide frying pan is suitable for frying, and the layer of straw should not be thick - this way it will not cook in its own juice.
2. Well-dried potatoes are the key to a pleasant crunch and an appetizing crust.
3. The frying pan must be thoroughly and evenly heated.
4. You can soak the straws in advance (for example, in the evening) - excess starch will come out, and the dish will turn out even tastier.
5. Potatoes are salted only at the very end - this way they do not soften and do not absorb excess fat.

You can prepare the dish with any vegetables, pieces of bacon, hunting sausages, ham, beat in eggs and add garlic and herbs - there are a lot of options, and it’s easy to please yourself with the dish several times a week, without fear that you will get tired of it.

Fans of diets will exclaim: “What about the figure! More than 300 calories are “hidden” in just 100 grams of potatoes!” But let’s remember what gastronomic pleasure this dish brings and let’s remind you about moderation - it’s enough to eat the dish in small portions, don’t season it with fatty sauces, don’t eat it with bread, and it definitely won’t do any harm! Bon appetit.