Fried potatoes are not praised by nutritionists: they are high in calories and not good for the body.
However, if you really want it, you can indulge in this dish, which is popular in many families.
There is an interesting trick to achieve unusual crispiness and golden crust when frying potatoes. We will tell you what to do.
Mistakes when frying potatoes
A number of unforgivable mistakes during cooking prevent potatoes from getting the coveted tender golden crust.
And the most important of them is the presence of starch in potatoes. It is this ingredient that prevents the formation of a crust, making the potatoes loose. Therefore, put the peeled potatoes in ice water for 10-20 minutes to draw out the starch.
Two other obstacles are salt and moisture. You should salt the potatoes no earlier than 5-7 minutes before they are ready. You should dry the potatoes before frying.
A Trick to Get a Golden Brown Crust on Potatoes
You can achieve a beautiful golden crust if, before sending the pieces of tubers to the frying pan, you throw them into a pot of boiling water for literally 2-3 seconds.
Then the potatoes should dry out and you can start cooking.
