There are a lot of both potato dishes and ways to fry it. But, for sure, the most favorite among many – with an appetizing golden crust. There are some simple cooking rules to help give your potatoes the crust they want.
1. Peeled and chopped potatoes must be washed well. Desirable 2-3 times with cold water. This is necessary in order to maximally wash off the starch from the surface of the potato and it does not stick together or stick. The last time we drain the water through a sieve, let it drain.
2. A crispy crust is never formed on the damp surface of the product. Therefore, we spread the washed potatoes on a clean towel and blot well, removing the remaining moisture.
3. By this time, the pan with sunflower oil should already be well calcined. Put the potatoes in a frying pan and let them warm up and brown over the highest heat.
4. Potatoes should be enough so that they lie in one layer in the pan, otherwise they will never turn out crispy. It will be delicious fried potatoes, but, alas, without a crispy crust and will not look like fries at all.
5. We begin to stir the potatoes only when we see that from below they begin to change color to light brown. Until this moment, we only periodically shake the pan so that the sunflower oil is in maximum contact with the pieces of potatoes.