It is unlikely that any housewife would agree to serve fried potatoes that are burnt on top and remain raw inside.
Meanwhile, this is exactly what sometimes happens, notes with regret the expert of the online publication BelNovosti, chef Yulia Arkhipova.
But don't despair, because there is a simple way to ensure that fried potatoes will always be perfect - well-fried, tasty and with an attractive, appetizing crust.
The trick is to use the most ordinary flour.
So, what needs to be done. The potatoes need to be peeled and cut into strips or circles (half circles), the size of which should be approximately the same.
Then be sure to dry the potato slices with paper towels. If you don't do this or don't do it thoroughly enough, you're unlikely to be pleased with the result.
Now that the potatoes are ready to fry, place them in a deep container and add your favorite spices. At this stage, flour comes into play (it's not time to add salt yet).
Stir the potatoes so that each piece is covered with a thin layer of flour and spices, after which you can heat the vegetable oil in a frying pan and put the potatoes in there.
A couple more rules to follow when preparing this dish: do not cover with a lid and do not stir too often.
2-3 minutes before the end of frying, add salt to the potatoes and stir – this should be the last time.
Expert: Julia Arkhipova
