5 cooking tricks to make fried potatoes perfect: won't burn, won't be steamed and will keep their shape
Fried potatoes are a dish that Russians happily eat both in winter and summer.
However, not every housewife can boast of a crispy and aromatic dish like in a restaurant.
Culinary expert of HERE NEWS, chef and fourth-class baker Yulia Arkhipova will share with you tips on how to turn ordinary fried potatoes into a delicacy.
Tricks from a professional chef
Firstly, many people make mistakes with cutting. Potatoes should be cut into large bars or wide, not too thin rings. This is necessary so that they do not steam or burn when frying.
Secondly, it is important to dry the potatoes before frying, as they tend to stick when wet.
Thirdly, the frying pan should be thick-walled and maintain a stable temperature. And before throwing vegetables on it, you need to heat the pan well on the fire.
Fourth, don't load the pan full of potatoes at once, because they need space to stir. Speaking of stirring, it's what turns potatoes into mush, so you should do it as little as possible.
Fifthly, onions are added to the potatoes in the middle, and the dish is salted at the same time.
Previously, we listed 5 tricks for making homemade puree that will be a revelation for most.
