How to fry potatoes so they turn out crispy: This is when you need to take the lid off the pan
Many gourmets consider potatoes to be the ideal side dish; they are crispy but not overcooked.
But if, as a result of heat treatment, “charcoal” appears or an unappetizing-looking mass is formed, in which there is not the slightest hint of a golden crust, then the dish can hardly be called properly cooked.
To ensure that the side dish turns out tasty and has the right consistency, a number of nuances must be taken into account when preparing the dish.
It's all about the heat of the fire, the type of oil used, and when to add the salt.
You should also pay attention to such an important point as timely removal of the lid from the frying pan.
How to use the lid correctly
At the first stage of cooking fried potatoes, the pan should be covered with a lid. This should continue for a quarter of an hour.
All this time, the chopped vegetable should be cooked over low to medium heat.
After 15 minutes, the lid should be removed. Next, there should be some butter in the pan. In addition, you need to increase the heat.
In other words, in the second stage of preparation, the nightshade should be fried in an oil mixture and over high heat.
The side dish should be cooked until a dense crust appears on the surface of the vegetable pieces.
You need to add salt literally 1-2 minutes before you plan to remove the dish from the pan.
As a result, the cook will get ideal fried potatoes: tender on the inside and crispy on the outside.
