Fry potatoes and serve them with fresh cucumbers, tomatoes and herbs - a great lunch option.
What could be more aromatic, simpler and tastier?
But if you want to get a truly perfect dish, then you should remember some nuances when frying root vegetables.
Experienced housewives recommend putting potatoes in water for half an hour before peeling. This will remove excess starch from the fruit.
Then the dry and peeled tubers need to be cut into slices and placed in a heated frying pan with oil.
You don't need to stir the potatoes often. You can add salt or spices 5-10 minutes before they are ready.
No further manipulation is required.
But some cooking novices are sure that when frying potatoes, it is important to add water to the pan so that the dish does not burn and remains appetizing. In fact, this is a big mistake. In this case, the potatoes will not fry, but stew.
