How to fry potatoes so that they have a crust: 90% make a basic mistake
Many people try to cook potatoes so that they are both whole (not like mush) and with a crust.
This is quite easy to do if you follow certain rules.
First of all, you need to choose potatoes with low (or at least medium) starch content.
Second: for even frying, you need to cut the vegetable into small pieces.
Done? Now pour into a deep container and fill with water. Let soak for about half an hour.
This is exactly the time it takes for excess starch to come to the surface, so the potatoes will not turn into mush during frying.
Then dry it – paper towels are recommended for this.
We place the product on the surface (in 2 layers), put the potatoes on top, and blot the top with another such towel.
When frying potatoes, the recommended amount of vegetable oil is 50 ml plus 50 g of butter.
As soon as the oil heats up in the frying pan, pour the potatoes into it. Stir after three minutes. During the entire frying process, you need to stir no more than 3-4 times.
By the way, do not cover the pan with a lid, only at the end of the process, so that the inside is well fried.
Also, you don’t need to add salt at the beginning of frying, otherwise the potatoes will turn out soft and without a crispy crust.
The optimal time for salting is approximately 5-7 minutes before frying is finished.
Earlier we told you what to add to Olivier salad to make the salad much tastier.
