Not everyone can fry potatoes perfectly: this simple dish has a number of nuances that you need to remember.
However, knowing the secrets will help you prepare delicious, aromatic and perfect fried potatoes.
The main task is to adhere to the basic rules of preparation, notes the expert on culinary issues of the online publication BelNovosti, chef Yulia Arkhipova .
What do they consist of?
Starch
When it comes to making fried potatoes, starch can be called our "enemy", as it prevents the dish from being perfect. Therefore, we try to take the least starchy varieties.
If this does not work, then soak the vegetable in water for at least twenty minutes.
Let's cut correctly
Don't forget that perfect slicing is the key to a quality dish. The potatoes should be as uniform as possible.
The thickness of the bars should not exceed one centimeter.
Technique
First, you need to treat the potatoes with a paper towel - there should be no drops of moisture left. Then heat the dishes and oil. The potatoes are strictly laid out in one layer at high heat.
When a crust appears, shake the pan. After the crust forms on all sides, reduce the heat. You can shake the pan periodically.
Add the onion 10-15 minutes before it's ready. Add the spices and salt 3 minutes before the end.
Earlier we talked about how to properly cook dumplings with berry filling .
Expert: Julia Arkhipova
