Many people have trouble making perfect fried potatoes.
The side dish is often an unappetizing mass that lacks even a hint of crunch.
But you want the potato pieces not to stick to each other, to be crispy on the outside and tender on the inside.
Why do some housewives rarely manage to achieve such a result?
This question was answered by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova .
What's stopping you from making perfect fried potatoes?
The vegetable pieces “stick” to each other and form a “mush” due to the starch.
The potatoes need to be freed from the excess of this compound - and then the side dish will be perfect.
What to do before frying potatoes
It is enough to place the peeled and chopped tubers in a container with cold water.
The potato pieces should be in this liquid for 30 minutes.
After completing the procedure, each “plate” or “straw” must be wiped with a paper napkin to remove excess moisture.
This completes the preparation of the potatoes for frying.
If you put the vegetable in an already hot frying pan and do not reduce the heat, then after a while you will get the perfect side dish: with a crispy golden crust and soft inside.
Earlier, gourmets were told why buckwheat should be fried before cooking.
Expert: Julia Arkhipova
