Fried potatoes can be considered an indicator of the culinary skills of the housewife: if they turn out ruddy, with a crispy crust of a pleasant golden color, then the test has been passed.
Chef Yulia Arkhipova, an expert of the online publication BelNovosti, spoke about the nuances of preparing this dish.
How to fry potatoes correctly
For frying, it is worth choosing special varieties that contain a minimum of starch.
Another important condition for a tasty dish is: you should only put the tubers cut into strips into the frying pan when it is well heated. Make sure that there is enough vegetable oil or other fat in the pan in advance.
Do not cover the pan with a lid while frying.
And finally: try not to stir the potatoes too often - twice is enough to prevent them from turning into jelly.
Ingredient for perfect fried potatoes
If you are nearing the end of cooking and still have not achieved a golden crust, regular butter will come to the rescue.
You just need to put a small piece (about 20-30 g) of butter in the frying pan with potatoes and increase the heat to slightly above medium.
After 5-7 minutes, the potatoes will noticeably brown and form the desired crispy golden crust. In addition, thanks to the butter, the potatoes will become more aromatic and acquire a delicate taste.
Earlier we told you how to make zucchini cutlets .
Expert: Julia Arkhipova
