When frying potatoes, gourmets usually expect to get a tasty side dish with a crispy crust.
However, instead of such a dish, you often get a collection of stuck together and softened potato pieces.
How can you get real fried potatoes, not “porridge”?
An expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova spoke about an important culinary procedure.
What to do with potatoes before frying
To prevent the potatoes from sticking together and to ensure they fry properly, they need to be freed from excess starch.
This is done as follows: the tubers must be peeled and cut, the resulting straws or a set of plates must be placed in a deep container and filled with plain water.
Important point: you need to use liquid at a low temperature.
The soaking period should be 15-20 minutes.
After this, the potato pieces need to be “dried” using paper napkins or a paper towel.
Are you sure that the excess moisture has been removed? Feel free to send the chopped vegetable to the frying pan with heated oil!
The side dish will turn out golden brown and crispy.
Earlier, gourmets were toldwhat to replace rice with in cabbage rolls to make the dish more delicious and healthy.
Expert: Julia Arkhipova
