Name: Kartoplia Solimkoi (Deep-Fried Straw Potatoes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 5 potatoes; 1 big onion; 2 tablespoons frying oil; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 1 tablespoon each of parsley and green onions (for garnish)

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Kartoplia Solimkoi (deep-fried straw potatoes) is a golden treat in Ukrainian cuisine. This versatile dish is my go-to for breakfast, lunch, and dinner. Its beauty lies in its simplicity and savoriness, a delightful combination.

This post will lead you through Kartoplia Solimkoi’s definition, which tools and ingredients you’ll need, and a step-by-step guide to making it at home. I’ll also share several handy tips for a perfect result and different accompaniments to elevate Kartoplia Solimkoi.

Not to mention, other Ukrainian specialties are waiting for you at the end of this article. So, prepare yourself for a flavorful journey!

What Is Kartoplia Solimkoi?

Kartoplia Solimkoi (Картопля Соломкою), or deep-fried straw potatoes, is a traditional Ukrainian dish. Its name translates to “potatoes as straws,” referring to how the potatoes are as thin as straws.

No one can say how old Kartoplia Solimkoi is. But potatoes have been a staple in Ukraine since the late 18th century. Many local dishes are made with this vegetable, including Kartoplia Solimkoi.
Using mainly potatoes, this snack is super simple. But it can accompany many main courses. Each family adds some unique touch to this recipe, using different oil, dips, or sauces.

Moreover, Kartoplia Solimkoi is a comforting dish at many family gatherings and traditional celebrations in Ukraine. It also shows Ukrainian hospitality since the locals often made it in large quantities to accommodate many guests.

Which Are Required Tools For Kartoplia Solimkoi?

As mentioned above, Kartoplia Solimkoi is a straightforward dish. So it only requires several simple tools, like the list below:

Non-stick frying pan: To fry the potatoes.
Knife and cutting board: To chop ingredients.
Spatula: To flip the potatoes when frying.
Vegetable peeler: To peel the potatoes and onions.

Which Ingredients Are Necessary For Kartoplia Solimkoi?

The necessary ingredients for Kartoplia Solimkoi are easy to find. In fact, they are all regular staples in many kitchens. I also add some suggestions so you can pick the most suitable components.

Potatoes: Potatoes from the “frying” family are more suitable since they contain less starch. Therefore, they are firmer and hold better shape, thus less likely to fall apart during cooking.
Onions: Use a good, tight onion.
Spices: Salt and black pepper.
Cooking oil: I use sunflower oil, but feel free to use any oil for frying.
Garnishes: Parsley and green onions.

How To Cook Kartoplia Solimkoi?

Cooking Kartoplia Solimkoi is divided into 2 main steps: Prepare the ingredients and cook the potatoes. Each step is described in detail so you can easily understand and follow.

Step 1: Prepare Potatoes And Onions

Cut the potatoes into strips and rinse them in cold water to eliminate excess starch. Then, dry them with a paper towel or cloth.

Wash the potatoes thoroughly and peel them. Peel and cut the onion.

Kartoplia Solimkoi Step 1 Prepare Potatoes and Onions

Step 2: Fry The Kartoplia Solimkoi

Heat oil in the pan. Place potato slices in an even layer and fry them uncovered for several minutes at high heat.

Flip the potato pieces over and reduce the heat. Cover your pan with a lid. Continue turning the potato about 5-6 times periodically so that it does not burn.

4-5 minutes before the potatoes are ready, remove the lid. Then, add onion, pepper, and salt.

Kartoplia Solimkoi Step 2 Fry the Kartoplia Solimkoi

When the potatoes turn golden, they’re ready. Serve them with garnishes when hot.

Kartoplia Solimkoi Step 2 Fry the Kartoplia Solimkoi1

What Are The Must-know Tricks To Make Perfect Kartoplia Solimkoi?

Making Kartoplia Solimkoi is much easier if you know the right tips and side dishes. Moreover, I also include some recommended Ukrainian dishes right in this section.

Below are several tricks for a perfect Kartoplia Solimkoi that I’ve gained from my experience. With these tips, your cooking process will become much easier.

Cut the potatoes into the same size. If potatoes are of different sizes, some will overcook while others remain raw.
Rinse potatoes can remove excess starch, so the potato slices won’t stick when frying.
Make sure to dry your potatoes before frying. Don’t let them drip water. If you fry wet potatoes, the oil can splatter, and they won’t have a nice crust.
The longer you cover your pan, the softer and more tender your potatoes are. Without the lid, they become drier and crispier, similar to French fries.
When cooking, stir the potatoes occasionally. But don’t stir too much, as the potatoes may fall apart or turn into mash.
The frying time varies depending on your pan, fire power, potato thickness, etc.

What Can I Serve With Kartoplia Solimkoi?

There are various dishes you can serve with Kartoplia Solimkoi. I usually enjoy it with meat dishes: cutlets, fried or boiled meat, etc. Salted herring is also a traditional snack for Solimkoi.

Vegetable salads and simply chopped raw vegetables are other great choices. In winter, the Ukrainians traditionally eat Solimkoi alongside pickled vegetables, like tomatoes, cucumbers, cabbage, mushrooms, etc.

Different tomato products are perfect for Solimkoi, from ketchup to Adjika (Georgian chili paste), tomato juice, and other sauces.

What Are Other Ukrainian Dishes Worth Trying?

Besides Kartoplia Solimkoi, there are many Ukrainian dishes worth your time. Here, I’ve prepared several local specialties from this country.

Salo (Ukrainian lard): Simple but versatile, Salo is an iconic dish in Ukrainian cuisine. Made with pork belly, it tastes rich and buttery, suitable for snacking alone or as a sandwich spread.
Ukrainian chicken Kiev: Chicken breast filled with garlic butter. It’s named after the Ukrainian capital city. Today, its variants spread to even Russia.
Borscht (Ukrainian beet soup): A red soup made with beetroot and tomatoes. Its first appearance was in the Middle Ages. This soup is well-loved in many European countries, like Poland, Russia, and Romania.

Does This Kartoplia Solimkoi Steal Your Heart?

Kartoplia Solimkoi is one of my favorites, thanks to its crispy crust. This simple but fun and delicious dish is worth your time to try cooking it! You’ll love how the potatoes are fried, boiled, and stewed simultaneously.

If you’ve tried cooking Solimkoi and loved this experience, share your feelings in the comment section. Also, like and share this article with your friends. Make sure to return, as I always have something new for you!

Kartoplia Solimkoi (Deep-Fried Straw Potatoes)

Kartoplia Solimkoi is a delightful dish for home cooks who want to spend less time cooking. Still, it’s tasty and can go with various main courses in your dinner.

5 from 2 votes

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Course: Appetizers and Snacks, Side Dish

Cuisine: Ukrainian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 369kcal

Ingredients

Instructions

Slice your potatoes into strips. Then, rinse them in cold water and dry them with a paper towel or cloth.
Peel and dice the onion.
Heat 2 tablespoons of oil in the pan.
When the oil is hot enough, place the potato strips inside the pan in an even layer and fry them uncovered for a few minutes at high heat.
Flip the potatoes over, lower the heat, and cover your pan with a lid.
Turn the potatoes 5-6 times during the process. Make sure to close the lid after each flipping.
Add onion 4-5 minutes before the potatoes are ready, and season the mixture with pepper and salt. This time, completely remove the lid.
Serve these fried potatoes hot with garnishes.

Video

Notes

The total preparation time above depends on 3 servings.
Make sure to cut the potatoes into the same size for even cooking.
Rinsing potatoes under water will remove excess starch, preventing them from sticking together when frying.
Remember to dry the potatoes before frying. Or else the oil will splatter, and the potatoes won’t have a nice crust.
Keep the potatoes covered by the lid longer if you want softer, more tender strips. Your potatoes will be dry and crispy without the lid, like French fries.
Don’t over-stir potatoes when cooking; potatoes may fall apart or become mashed.
The frying time can vary according to the pan size, temperature, potato thickness, etc.

Nutrition

Olena Medvedieva

Content Writer

Expertise

Content Writer, Meal Planning, Recipe Development, Food Editor, Cooking-video Maker, Culinary Storytelling, Food Photographer, Food Stylist, Chef

Education

Taras Shevchenko National University of Kyiv, Ukraine

Program: Educational and Scientific Institute of Philology
Focus: Deepening students’ understanding and expertise in languages, literature, and cultural studies.

Introducing Olena, a culinary enthusiast from Ukraine, whose journey from philology studies to the world of food photography and styling is nothing short of inspiring. With a deep-seated love for both cooking and capturing stunning visuals, Olena’s work reflects her passion for culinary arts and her commitment to showcasing the beauty of Ukrainian cuisine. Her expertise extends beyond the kitchen, as she combines her creative talents to produce captivating images that grace numerous online platforms and publications.