- No matter how much you try fried potatoes, each housewife turns out to be unique. To make your potatoes out of competition, here are some rules on how to fry them correctly.
- Choose a potato variety that has the least amount of starch.
- Soak the potatoes before frying them to reduce the amount of starch. You can just rinse it under running water.
- Ideally, you cut the potatoes into 1 cm wide cubes. Thinner cubes will be too dry, and thicker ones may not cook.
- After soaking, the potatoes should be dried on a towel, otherwise the excess water will quickly turn the fried potatoes into porridge.
- The more room for potatoes in the pan, the more likely it will not stick together. Fry potatoes in small portions.
- Heat the oil well before pouring the potatoes into the skillet.
- If you like potatoes on lard, then after melting the fat from the lard, it is better to pull out the cracklings, otherwise they will burn when frying the potatoes.
- Do not stir the potatoes until golden brown on the bottom layer. In principle, you do not need to stir often fried potatoes.
- The temperature of the fire for frying potatoes should be medium.
- Potatoes should be salted at the end, otherwise there is a high probability that the potatoes will turn into porridge and disintegrate.
- Onions and garlic are also added at the very end, otherwise the spices will burn.
- If you like fried potatoes with mushrooms, then fry the mushrooms separately in advance, and only at the end of frying the potatoes, combine them together.
- Cover the pan with a lid before removing the potatoes from the stove to allow the potatoes to steam a little.
2021-02-28