No matter what foreign dishes appear on the table, fried potatoes still remain a favorite.
But to ensure that preparing dinner does not cause any grief to the hostess, you need to use some little tricks that will forever eliminate the need to clean a burnt baking sheet after frying potatoes.
Expert of the online publication "BelNovosti" Yulia Arkhipova, a cook and fourth-class baker, told how to cook.
Prepare the tubers as usual and cut them into strips. Place in a colander, rinse thoroughly in running water and dry.
This must be done to remove starch and excess moisture from the surface, which are the main reason for the burning of potatoes.
Place the frying pan on the fire, pour in a sufficient amount of vegetable oil and heat it up.
Potatoes (there shouldn't be too many of them) can be put in only after the surface of the pan is well heated. Remember that a poorly heated pan is the main reason for unsuccessful frying.
For the first 3 minutes, fry the potatoes over high heat and stir thoroughly with a spatula without stopping.
This is very important, it will immediately begin to brown evenly and acquire a golden color. Then you need to reduce the heat and cover the pan with a lid, but still periodically look in and do not forget to stir the contents.
You can add salt 5-10 minutes before the potatoes are ready. If you do this at the beginning, the potatoes will release juice, and the excess moisture will help the slices stick to the surface.
If desired, at this stage you can add onions, which you should finely chop beforehand; they will give a special aroma and taste.
To easily remember the sequence of actions, learn the tongue twister: dry, heat, pour a lot of oil, do not immediately add salt. Follow these rules, and fried potatoes will turn out perfect, they will not stick to the pan, they will be ruddy and appetizing.
Expert: Julia Arkhipova
