Fried potatoes only seem like a simple dish to prepare at first glance.
After all, it’s very easy to encounter a culinary failure.
Instead of a quality meal, you may end up with a “mush” or a collection of burnt (and still raw inside) vegetable pieces.
However, there is one little trick that will allow you to get the perfect dish: aromatic, tasty and with an appetizing crispy crust.
You need to use an additional ingredient - wheat flour.
Yulia Arkhipova, an expert in the field of cooking from the online publication Belnovosti, a chef and fourth-class baker, spoke about how to do this correctly.
This must be done before the potato pieces are even in the pan.
Here's what you need to do: peel the tubers, cut them, remove the moisture (using a paper towel) and put the slices/bars into a bowl.
You can't add salt to the chopped vegetable yet. But you should add one tablespoon of flour.
Mix the contents of the container thoroughly and pour it into a heated frying pan.
Salt should be added about a minute before the potatoes are finished frying.
Earlier, gourmets were told how to fry cutlets without using oil .