Every cook has his own techniques and methods for frying potatoes, but there are certain rules without which you won’t get a dish with a golden and crispy crust.
There are many reasons why fried potatoes turn into mashed potatoes. For example, one of them is related to butter.
Delicate taste
Many cooks prefer to add butter for a more delicate taste and special aroma. But this product will not allow you to prepare a crispy and golden dish.
In this case, the root vegetable will be soft, as if boiled. Therefore, experienced cooks do not recommend adding butter either before or during frying. But there is another option.
Additional product
Butter affects the consistency of potatoes. It contains too much moisture, which softens the vegetable.
Therefore, butter is added only at the end, when there is already an appetizing crust and the fire is turned off. The product is placed on top of the potatoes - in a few minutes it will melt and flavor the taste.
Adviсe
To get a crust, you need to first sprinkle the pan with salt, pour in the oil and heat it well, and then put in the chopped potatoes.
The frying pan is not covered with a lid. Ideally, it should be turned no more than 5 times. On the 4th time, onion or garlic is added. Almost at the very end, the potatoes are sprinkled with spices.
