The highlight of fried potatoes is their golden crust, without which you will get regular stewed potatoes. Expert Dmitry Zmievsky told how to cook crispy potatoes that will be eaten straight from the frying pan.
Mistakes when frying potatoes
A typical mistake is choosing the wrong frying pan. It should be heavy and with a thick bottom – it holds heat well. Heat the frying pan and oil thoroughly – the potatoes should sizzle as soon as you place them in the pan.
The second mistake is frying in several layers. It is better to fry the potatoes in two or even three batches, but not in one heap. In the latter case, the potatoes will begin to steam rather than fry. And it is highly not recommended to dump the finished potatoes in one pile, otherwise there will be nothing left of the crunch.
The third mistake is wet potatoes. First, cut it into medium cubes, then pat dry with a towel or leave it for 15 minutes.
There is no need to stir the potatoes too often – keep them on one side for at least 3 minutes.
Finally, salt should be added at the end to maintain crunch and dryness.
A simple recipe that even a beginner can do
First of all, prepare the following ingredients:
- potatoes – 700 g;
- vegetable oil – 4 tbsp. l.;
- butter – 15 g;
- garlic or onion;
- salt to taste.
Cut the potatoes into medium-length slices and dry them with a towel. Heat a frying pan with oil properly. Place the potatoes in a single layer and leave them undisturbed for about 3-5 minutes, then turn them over. When the potatoes are almost ready, salt them. At the end, add a piece of butter, onion or garlic – but these ingredients are optional.
Do not keep the fried potatoes covered – serve them immediately.
