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To prevent fried potatoes from burning, sticking, becoming soft and steamed: 5 tricks for those who can’t cook potatoes
12.10.2024 20:07
The intricacies of making golden brown potatoes include cutting, preparation, cooking time, stirring, and using a lid.
Let's look at these important rules with culinary expert of TUT NOVOSTI, chef and fourth-class baker Yulia Arkhipova to achieve perfect roasting with a thin crust.
Slicing
Potatoes cut into thin sticks or circles are not suitable for frying.
It is best to fry potatoes in long, not small bars or strips, or in wide, not thin rings.
Water
It is important to dry the washed potatoes with a napkin before cutting.
Wet potatoes will stick, cook poorly, and remain steamed when fried.
Frying pan and oil
For frying potatoes, choose a frying pan with a thick bottom.
Cooking potatoes in a thin-bottomed frying pan will make them soft and steamed.
Stirring
The potatoes should not be stirred frequently. The layers should be turned over when the bottom layer is browned.
Lid
Whether you use a lid when frying depends on what kind of potatoes you prefer.
If the goal is to fry crispy, dry and golden-brown potatoes, then the lid is not needed or only for a short time.
