Many gourmets like it when potatoes become covered with a beautiful golden crust and crispy during frying.
This side dish has an interesting consistency and also goes well with meat and various sauces.
However, the question arises: “How can we make the vegetable acquire a crunchy taste?”
There are several rules that must be followed to prepare the desired version of the dish.
Secrets of Crispy Potatoes
A large amount of oil is one of the reasons why potatoes get a golden brown crust. So don't feel sorry for the viscous product.
But that's not all. It is advisable to properly prepare the vegetable for heat treatment.
First, the potatoes need to be cut quite finely. The maximum thickness of the resulting potato bars or slices should be 3 millimeters.
Secondly, the sliced potatoes need to be kept in cold water for about 20 minutes. After the procedure is complete, the vegetable should be freed from excess moisture. A paper towel will come to the rescue.
What mistake can ruin everything?
There is one more important point. This is the time of adding salt.
Potatoes should never be salted before frying. It is also not worth doing this at the first stage of heat treatment.
If a mistake was made, the vegetable is unlikely to acquire a crunchy taste.
Add salt only at the very end of cooking. Nothing bad will happen if you add salt to the dish after cooking is complete: it is definitely better than using the spice too early.
