Experienced chefs have revealed the secrets of making perfect fried potatoes that even a beginner can use.
Sometimes you get potato "porridge" that literally floats in oil. This dish doesn't even come close to the crispy and aromatic potatoes that many people love so much.
Secrets of cooking fried potatoes
1. It is advisable to rinse the tubers under running water before cooking. This will help remove excess starch. Before frying, the potatoes should be dried with a paper towel.
2. There should be enough oil for frying potatoes, but it is important not to overdo it. Simply greasing the pan with oil will not work.
The potatoes will burn and fill the kitchen with an unpleasant smell. The optimal option is 100 g of fat per 1 kg of potatoes.
If you overdo it with oil, you'll get the effect of French fries.
3. The frying pan must be well heated before putting the potatoes in. If you are using vegetable oil, it should smoke slightly. If you are using animal fat, it should boil and darken slightly.
