At first glance, there is nothing complicated about preparing fried potatoes.
After all, it’s enough to simply cut the nightshade into sticks or slices, and then heat the resulting pieces in a frying pan.
But for some reason, many amateur cooks end up with potato “mush” instead of well-fried, crispy and delicious slices.
Why does this happen? Belnovosti online publication expert in the field of cooking, cook, fourth-class baker Yulia Arkhipova named a common reason. We are talking about improper mixing of vegetables during frying.
How not to mix potatoes
This should not be done too early or too often. Vegetable pieces that are quickly and frequently repositioned by the cook using a spatula will not be cooked well.
The slices become too soft. They do not acquire a golden brown color and a fragrant crust.
The result is an unsightly and unappetizing mass.
How to act correctly
To get a truly tasty, golden-brown and well-fried side dish, it is better not to touch the heat-treated potatoes with a spatula at all.
But many gourmets will probably ask the question: “How then can we ensure that each piece of potato is fried on all sides and does not retain the cheese?”
The answer is simple: you don't need to turn the vegetable sticks over with a spatula, but cover the pan with a lid and shake it gently. It's enough to do this a couple of times.
As a result, sticking and "steaming" of potatoes will be prevented. At the same time, the vegetable will be provided with uniform frying.
Important nuance: this procedure can be performed only after the bottom layer of potatoes poured into the frying pan has browned. Do not change the position of the pieces too early.
Earlier, the expert named a typical mistake when cooking pasta .
Expert: Julia Arkhipova
