It would seem that what could be easier than to cook fried potatoes? But there are some important tricks. How to make sure it doesn’t fall apart while frying? How to get the optimum crispy crust that will be crispy but not overcooked? How to make this dish very flavorful? Now I will tell you everything in order.
Rule #1.
Peel the potatoes, slice them, and be sure to soak them in cold water. The water should be cold in order to draw out the starch from the vegetable. While hot or warm water leaves the starch in the root vegetable, as a result, the finished dish looks more like a stewed potato. Young potatoes should be soaked for about an hour and old potatoes for about 30 minutes.
Rule #2.
When the potatoes are soaked, dry them. You can do this in a colander or with a paper towel. The potatoes must be dry, because the excess moisture will prevent the formation of a ruddy crust. In addition, water coming into contact with hot grease will cause stains on your apron, kitchen walls and dishes.
Rule #3.
It is necessary to heat a well-hot frying pan and a lot of oil in it.
Rule #4
Only after the potatoes are ready, you can salt or add all kinds of spices. If you salt while frying, the potatoes will release unwanted moisture, which will prevent them from forming a crispy crust. After the potatoes are done, place them on a platter with a slotted skimmer, allowing any excess oil to drain off.
Rule #5.
You should not cover the potatoes with a lid if you want to achieve a crispy and crispy crust.
Rule #6.
You don’t need to put too many potatoes in the pan. Optimally 2-3 layers, so that all the pieces are well fried.
Rule #7
If you want to give the cooked potatoes a savory flavor and aroma, you need to fry a few cloves of garlic in hot oil before cooking. The garlic will brown and you can take it out and put the potatoes into the pan. And if you put a sprig of rosemary in the boiling oil and take it out after a few minutes, then the cooked potatoes will have a pleasant pine aroma and taste.
