Every cook has his own culinary "rituals" associated with the preparation of fried potatoes.
Everyone wants to serve the highest quality food.
This means that under the golden crust we should expect crumbly vegetable flesh. This result is not available to everyone.
Often potatoes simply fall apart during cooking or are not fried completely. In order to avoid such situations, the product requires a special approach.
Why wash vegetables before frying
We are used to the fact that this kind of processing is required when working with cereals. However, this method can also be safely applied to potatoes.
Treatment with water helps to remove starch.
As a result, the potatoes hold their shape confidently, are covered with a beautiful crust, but are pleasingly soft.
Some simply throw the chopped vegetable into a colander and rinse. Others leave it in water for a quarter of an hour.
The main thing to remember is that after "water procedures" it is important to dry the product. Only in dry form the potatoes are sent to the frying pan for heat treatment.
