Article: Rinse 4 large russet potatoes in cool water. Peel them and place them in a large pot. Add enough water to cover them completely. Bring the water to a boil over high heat and cook for 20 minutes until the potatoes are soft. You should be able to easily poke a fork into the potatoes. Whisk 2 eggs together in a bowl. Fill the other bowl with 1 1/2 cup (200 g) of dry breadcrumbs. Add 12 cup (120ml) of vegetable oil to a large skillet. Place as many potato cutlets in the skillet as will fit without touching each other. Fry them until they turn golden brown. Then, flip them over and fry the other side to golden brown as well. Serve immediately. Potato cutlets are a perfect side dish for meat or vegetable stew. You can also serve them as an appetizer with ketchup or mustard.
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Wash, peel, and boil the potatoes. Fill one medium bowl with eggs and another with breadcrumbs. Fry the cutlets in oil for 2-3 minutes on each side.