Frying potatoes is not as simple as it may seem at first glance.
It only takes one mistake to turn a tasty, golden and crispy side dish into an unappetizing-looking, soft and poorly cooked mass.
Unfortunately, non-professional cooks often make mistakes when preparing fried potatoes.
But if you avoid any of the following mistakes, you will get the perfect dish.
Incorrect cutting
It is unlikely that you will be able to fry potato slices that are too thick. The thickness of each slice should not be more than seven millimeters.
In addition, it is desirable that the pieces have approximately the same shape.
Compliance with both recommendations will ensure that the vegetable is fully and evenly fried. There will be no "cheesecakes".
Avoiding Soaking Potatoes
Don't rush to immediately pour the sliced potatoes into a hot frying pan. First, leave the vegetable slices in cold water for a quarter of an hour.
The procedure will help rid the product of excess starch. The pieces will not stick together.
Early addition of salt
You only need to salt the vegetable at the final stage of frying.
If you do this at the very beginning of the heat treatment, the nightshade will lose its juice. As a result, the potatoes will not acquire a golden color and the right consistency.
Stir frequently
During the entire frying period, this procedure can be carried out a maximum of three times.
Moreover, in the first five minutes, the vegetable should not be touched at all. Otherwise, the dish will not become golden and well-fried.
Cover the pan with a lid
You can use the lid when frying eggs. But when making fried potatoes, it is better to put this device away.
Frying potatoes under a lid will result in a dish that is more like a stewed nightshade.
Earlier, gourmets were told how to fry sausages so that the dish turns out tasty and aromatic.
