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.

potato
Photo: © TUT NEWS

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.

Elena Gutyro Author: Elena Gutyro Editor of Internet resources


Content
  1. Slicing
  2. Water
  3. Frying pan and oil
  4. Stirring
  5. Lid