Quite a few citizens who want to fry potatoes complain that the resulting product is not crispy at all and not even soft inside.
We'll tell you what to do to ensure that the dish you're preparing meets all your expectations.
First of all, we remove excess starch and moisture from the potatoes by soaking the pre-cut pieces in cold water (for about 20 minutes).
Next, dry them with paper towels, because if you throw the potatoes into the frying pan wet, you will get mush instead of crispy and golden brown pieces.
By the way, the potatoes should be cut into even pieces – for even frying. The optimal width is 1 cm.
Important: the potatoes should only be moved to a well-heated frying pan. The oil should also be well-heated.
If you throw the pieces into a warm frying pan, you risk getting “boiled” potatoes.
As for salting, to avoid getting porridge, add it 2-3 minutes before the end of the cooking process.
Earlier we told you how to bake dumplings in the oven.
