Any basic dish prepared by a true professional turns into a masterpiece of culinary art that evokes admiration.
If you try fried potatoes prepared by a master of his craft, you simply won’t recognize the usual dish.
What 3 tricks do restaurant chefs know when preparing a popular dish?
The trick is in the oil
For the frying process itself, it is important to choose high-quality refined oil without foreign smell and taste. This is extremely important so as not to spoil the fried potatoes themselves. It can be absolutely any - rapeseed, corn, olive, sunflower.
But the main trick lies elsewhere.
Either while heating the vegetable oil or while cooking, you need to add a stick of butter. This small detail will make the dish simply unrecognizable.
Lack of stirring
Anyone who has ever fried potatoes knows how difficult it is to stir them. If you accidentally overdo it, the product will simply fall apart.
Experienced cooks simply shake the frying pan. Yes, this "trick" may not work the first time, but with time the skill will definitely come.
Soak
If you want the potatoes to be able to withstand heat treatment, leave them in a container with cold water for at least a quarter of an hour.
You will definitely not regret the time spent.
