Every housewife tries to cook fried potatoes perfectly, so that they turn out delicious, with a golden crust and well-fried inside.
This does not always work out.
Sometimes the vegetable comes out pale, soft, partly raw and not very tasty.
What 5 tricks of chefs will help housewives
Cutting accuracy
It is important to remember that cutting your potato wedges uniformly increases your chances of making perfect potatoes. So always try to cut your potatoes uniformly.
Paper towel
It does not matter whether you soak the potatoes in water or not, but drying the vegetable is a must. Therefore, after chopping the potatoes, try to dry them well.
Amount of oil
Many people save oil to make the potatoes less harmful. However, in this case, it is more reasonable to bake, boil or stew them.
Fry the potatoes in a large amount of oil. Otherwise, the dish will turn out mediocre.
Temperature
In order for the potatoes to be fried well, the frying pan is heated thoroughly. Only then can you pour in the oil and heat it up again.
Don't rush with salt and onions
It is better to add onion only after you have already mixed the potatoes. But you should add salt as late as possible if you do not want the potatoes to fall apart.
