Many gourmets like it when fried potatoes are crispy.
To achieve this result, it is not enough to simply slice the vegetable thinly. Three more important steps must be taken.
If you do everything correctly, the side dish will acquire a pleasant “crunch”.
But if you ignore the recommendations below, the dish is unlikely to achieve the required consistency.
Removal of starch and moisture
If the nightshade contains a lot of starch, the side dish is unlikely to turn out crispy.
Therefore, it is advisable to remove the component. This can be done by pre-rinsing the vegetable with low-temperature water.
After completing the procedure, remove excess moisture by placing the potato pieces on a paper napkin.
Heat the oil well.
You can pour the potato slices into the frying pan only when the viscous liquid in the pan has become very hot.
But if the potatoes end up in cold oil, you can’t count on them being crispy.
Add salt in time
The side dish should not be salted too early. If you make a mistake, the vegetable pieces will absorb too much oil and come out soggy.
So the sodium chloride should end up in the pan at the very end of frying the potatoes.
Or you can even add salt to the dish after placing it on the plate.
