Never fry potatoes like this: mistakes that will ruin the dish

Fried potatoes should be golden and crispy. But, during cooking, the pieces often turn gray and soft. All because of mistakes that simply spoil the vegetable.

FoodOboz editorial team will tell you how not to fry potatoes. Pay attention to a few important points.

Not all potato varieties are suitable for frying

The fact is that each potato variety has a different amount of starch. For fried potatoes to be tasty, they need to be low in starch. Therefore, it is best to use pink and red varieties. White potatoes are not suitable for this dish - it is better to choose them for mashed potatoes.

Insufficient amount of oil

Fried potatoes are not a dish where you can limit the amount of oil. On the contrary, you need to add enough oil - 2-3 tablespoons. Also, it is very important to warm the oil well - never throw the pieces into cold oil.

You are cutting the potatoes incorrectly

Do not cut potatoes into very large pieces - they will simply not fry and will be hard. The thickness of the potatoes should be a maximum of 7-8 mm. You will cook such potatoes quickly enough and they will be crispy.

Wet potatoes

Potatoes can be moist if you rinse or soak them thoroughly. But remember to place the potatoes on paper towels to absorb all the water. Wet potatoes should not be placed in hot oil - you will not get a crust, and the oil will start to splatter.

Do not turn the potatoes over immediately

To make the potatoes golden brown, let them cook for 7-8 minutes and only then turn them over.

Do not close the lid

Potatoes are best fried without a lid. It's best to use a range hood to keep the aroma from wafting through the kitchen. Potatoes that you do not cover will turn out golden and very crispy.