It's hard to find a person who doesn't like fried potatoes.
The blush, pleasant crunch and bright taste can leave few people indifferent.
Many people dream of learning how to fry potatoes so that they turn out crispy, but not blackened or too hard.
How to cook nightshade so that it acquires the right consistency, but does not burn?
This question was answered by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.
Pre-fill with water
The first secret to crispiness is to rid raw potatoes of excess starch.
Simply place the potato pieces in a deep container, cover the vegetable with water and leave for half an hour.
Next, dry the potatoes by patting them with a towel.
Choose the right fire strength
First, fry the potatoes on high heat and without a lid. This approach will cause the water to evaporate quickly and the vegetable will begin to turn into a crispy delicacy.
However, at the second stage of cooking, the heat will need to be reduced to minimum, and then the pan will need to be covered with a lid.
In this case, the vegetable pieces will be evenly fried. The potatoes will be cooked not only on the outside, but also on the inside. At the same time, the dish will not turn into a collection of too hard pieces. The crunch will be moderate.
Add salt and onions in a timely manner
You can only add salt to the dish and mix it with onions fried in another pan at the final stage of preparing fried potatoes.
If you do this earlier, the food will not acquire the desired crunch.
Expert: Julia Arkhipova
