Potatoes stick to the pan and burn: how not to fry a vegetable

Many people experience problems when cooking ordinary fried potatoes. The vegetable burns, sticks to the pan, or simply becomes too soft. It's all about the 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.

The wrong dishes

Potatoes will be crispy and appetizing when fried in a cast iron or steel deep skillet with a thick bottom.

Roasting potatoes with a 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.

Putting potatoes in cold oil

Potatoes can be fried in vegetable oil, butter, or lard. Whatever it is, you need to heat it. If you don't, the potatoes will burn and stick to the pan.

Putting all the potatoes in at once

Potatoes that are laid out in a single layer are easier to turn over and cook evenly. Therefore, you should cook in portions.

The technology of frying potatoes in oil

1. Cut the peeled potatoes into equal slices.

2. Cover with water.

3. Then drain the liquid, and put the pieces on a paper towel.

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.

7. Add salt and spices to the finished potatoes.