Even professional chefs do not always succeed in preparing potatoes with a high-quality, crispy, golden-brown crust.
This indicates that this result requires effort and demonstrates the skill of the cook.
If you want a dish to always turn out well, you just need to follow some rules, says chef Yulia Arkhipova , an expert on cooking for the online publication BelNovosti.
What do these secrets consist of?
Mix two types of oil
Everyone knows that it is always worth taking regular vegetable oil as a base. If possible, it should not have a smell or a hint of taste.
But it won't help create a crust.
For such cases, you also need to melt a small piece of butter in a frying pan.
Do not use the lid
Many people want to use a lid during frying to ensure that the dish is fried evenly. But in this case, the risk of the potatoes being soft is too high.
Therefore, it is better not to use the lid.
Earlier we talked about how to properly cook dry fish cutlets .
Expert: Julia Arkhipova
