How to fry potatoes so they don't burn or stick to a pan: life hacks
Many people experience problems when cooking ordinary fried potatoes. The vegetable burns, sticks to the pan, or simply becomes too soft. However, it's all about technology. The FoodOboz editorial team will tell you about the most common mistakes in cooking potatoes, as well as how to fry the perfect potato with a crust.
Wrong dishes
Potatoes for frying
Source: pixabay.com
Potatoes will be crispy and appetizing when fried in a cast iron or steel deep pan with a thick bottom.
High starch content
For frying, choose potatoes with a minimum or medium starch content. To do this, cover the chopped potatoes with cold water and leave for 30 minutes to 1 hour. Then drain the water and dry the potatoes. This soaks up the remaining starch.
Rinsing potatoes
Cold oil
Potatoes can be fried in vegetable oil, butter, or lard. Whatever it is, you need to heat it up. If you don't, the potatoes will burn and stick to the pan.
Putting all the potatoes in at once
Oil for the dish
Source: francebleu.fr
Potatoes that are laid out in a single layer are easier to turn over and cook evenly. Therefore, you should cook in portions.
How to fry potatoes properly
1. Cut peeled potatoes into equal slices.
2. Cover with water.
3. Then drain the liquid and put the pieces on a paper towel.
Delicious fried potatoes with onion
Source: twokooksinthekitchen.com
4. Pour oil into a 3-5 mm thick cast iron frying pan.
5. Put the frying pan over medium heat and heat the oil well.
6. Put the potatoes in a single layer.
Crispy fried potatoes in oil
Source: food52.com
7. Add salt and spices to the finished potatoes.
Subscribe
Subscribe
