How to fry the perfect potatoes: experienced chefs revealed 8 secrets - useful for everyone

If you approach the process of frying potatoes responsibly, you can prepare a dish of excellent quality.

An ideal vegetable is one that remains soft and tender while having a crispy, attractive crust.

This result can be achieved if you follow the correct instructions, reminded the culinary expert of the online publication "BelNovosti" chef Yulia Arkhipova .

What are these secrets?

Peel color

Some people don't think much about what kind of potatoes they use for frying. But not all varieties are equally suitable for this type of processing.

If you are not an expert in determining the variety, you can simply focus on the shade of the skin. We are looking for tubers with a yellow or reddish color.

Water

If you keep the chopped potatoes in cold water for at least a quarter of an hour, you will be surprised at how high-quality and worthy the dish will be.

Moisture

Despite the fact that the potatoes should be in water for some time, they should never be put into the frying pan while still wet.

Therefore, each piece must be dried beforehand.

Flour

Not everyone knows that a small amount of flour that we add during frying can help in the formation of the crust.

Butter

Butter has a similar function. It is usually added towards the end. It is also worth noting that the taste of the potatoes will become a little more delicate.

Portion

Ideally, the potatoes should be placed in a single layer on the pan. This will ensure the perfect frying.

However, when preparing a meal for the whole family, it is difficult to adhere to such a standard.

So try to use no more than two layers of potatoes at a time.

Pan

It is best to choose a dish with a fairly thick bottom. At the same time, it is better to take high sides. In this case, frying occurs more evenly and efficiently.

Vegetable oil

Potatoes are fried exclusively in refined vegetable oil. It can be any, depending on your preferences.

However, an important condition is the volume: there must be a lot of oil.

Previously, we talked about why you shouldn’t use tap water when making coffee .