Even a novice cook can fry potatoes.
But not everyone can prepare delicious fried potatoes with the perfect consistency.
When preparing a seemingly simple dish, many people make serious mistakes.
As a result, instead of beautiful, golden and appetizing vegetable pieces, you get tasteless potato “porridge”.
The expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova reminded gourmets of five important rules for preparing fried potatoes.
Choose the right frying pan
This is a very important point. Correctly chosen dishes are the key to getting a tasty side dish.
Try to find a large cast iron frying pan. It is very convenient to fry potatoes in it: all the pieces turn over easily, nothing falls out.
But using a small frying pan can result in that very “mush”.
Correct cutting
Too large pieces may remain raw inside. Thin slices will also not cook as well.
The "golden mean" looks like this: bars about 7 mm thick. These will get rid of the "cheese" in time.
Do not use the lid
Do you always cover the pan with a lid when cooking fried potatoes?
Be aware: this is a gross mistake. Instead of ruddy pieces with a pleasant crunch and softness inside, you get an unappetizing mass.
Do not stir too often.
Get rid of the habit of stirring the potato pieces every half minute.
During the entire frying process, this only needs to be done twice. And the first time only after 5 minutes from the start of the vegetable's heat treatment.
Add salt at the end
Adding salt too early can cause juice to leak out. As a result, the vegetable will start to boil or stew rather than fry.
You should add salt to the fried potatoes at the very end of the process.
Previously, the mistakes that spoil borscht were listed .
Expert: Julia Arkhipova
