Fried Potatoes Will Always Be Brown and Crispy: 3 Secrets of the Perfect Dish
There are just a few simple tricks between unappetizing "porridge" and golden-brown potatoes.
If you take these nuances into account when preparing your favorite side dish, the result will exceed all expectations.
The ideal side dish is distinguished by a golden crust. This is where many inexperienced cooks have problems, because the potatoes are more like "fried mashed potatoes."
Secrets of cooking
1. Do not stir the potatoes too often with a cooking spatula. Ideally, this should be done no more than 3-4 times. However, do not rush with the first one.
If you stir the side dish too often, the crust will not be the most appetizing. In addition, the finished dish will turn into "mush".
2. Experienced cooks advise to salt potatoes at the end. If you do otherwise, the vegetable will release liquid, which with oil will create conditions for a kind of stewing. As a result, you will get soft and fatty slices.
3. Before frying, remove excess starch. To do this, place the sliced potatoes in cold water for 15-20 minutes.
