How to properly fry potatoes so that they are crispy, not burned and do not fall apart: recipe and tips
Potatoes are a product that everyone eats, and they are used to make various dishes, from mashed potatoes to casseroles and pies. Potatoes are also often fried, stewed, and baked with vegetables. It is worth noting that very often when fried, potatoes stick to the pan, burn and turn out soggy inside. But this can be avoided if you know a few cooking secrets.
The secrets of cooking potatoes: cut the potatoes into cubes and soak them in cold water for 20-30 minutes. Heat a frying pan well, pour oil and pour potatoes into the hot oil, fry without stirring, then stir gently and cover!
- potatoes - 1-1.1 kg
- salt - 1.5 tsp
- oil - 70-80 ml
- salt, spices - to taste
Method of preparation:
1. Cut the peeled and washed potatoes into slices. Add salt and mix well.
2. Heat a frying pan, add oil, heat well and put the potatoes (there may be moisture on the bottom, which the potatoes will release, so do not pour it into the oil), cover and cook for 15 minutes, but do not stir.
3. Next, remove the lid and turn up the heat to high. When the potatoes are well browned on the bottom, gently turn them over, then turn them over 2 more times, making sure that the bottom is browned but not burned.
Sprinkle the finished potatoes with chopped dill and green onions!