Even those on a strict diet would hardly refuse fried potatoes.
But, as the expert of the online publication BelNovosti, chef Yulia Arkhipova , said, not everyone knows how to cook this dish in such a way that the resulting potato has a crispy, golden-brown crust and is soft inside.
And the mistakes that housewives make when frying potatoes are to blame for this.
Wrong variety
One of the most common mistakes is using the wrong type of potato for frying. Varieties with a high starch content are not suitable for frying, as these potatoes can stick together, stick to the bottom of the pan, and fall apart, turning into an unappetizing mess.
But even if you have chosen the right variety, it is a good idea to soak the peeled and cut potatoes for 30-60 minutes in cold water. This will help remove most of the starch from the potatoes.
Ignoring drying
After the potatoes leave their "bath", they need to be thoroughly dried immediately before frying. Use paper towels or napkins for this.
Even a small amount of moisture can negatively affect the appearance of the finished dish - the potatoes will simply boil over.
Adding salt and spices
Salt the potatoes at the very end, when they are almost ready. The same applies to other spices, such as pepper, garlic, mushrooms, etc.
Once again, salt and spices (such as black pepper) are added at the very end of cooking, after which the potatoes need to be stirred one last time, and then the pan can be removed from the stove.
Previously, we talked about how to make vegan mini pancakes .
Expert: Julia Arkhipova
