Have you ever encountered a situation where instead of fragrant fried potatoes, you ended up with an unattractive mixture with burnt and raw areas in the pan, which does not even look like fried potatoes from a distance?
According to the expert of the online publication BelNovosti, chef Yulia Arkhipova , this may be due to errors that make the dish tasteless and unpresentable.
Firstly, potatoes should not be fried immediately after peeling them. They should be cut and soaked in cold water for at least half an hour to remove the starch.
After this, the tubers must be placed on paper towels so that they absorb excess liquid.
Another mistake is a poorly heated frying pan. Remember: you should only put the sliced potatoes in when the oil is heated to the maximum.
What else could go wrong? Potatoes turn to mush if you stir them too often during cooking – just 3-4 times is enough.
In conclusion, we will answer the question that worries many novice housewives: is it worth covering the potatoes with a lid while frying or can you do without it.
It depends on the type of potato - if it cooks quickly, then a lid is not needed, but if the type is considered "long-lasting" - you can't do without a lid.
Earlier we told you what to add when frying fish so that it has a crispy golden crust.
Expert: Julia Arkhipova
