5 “secrets” that will prevent potatoes from turning into “porridge”

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The tricks will allow you to prepare rosy, elastic potato cubes that are very soft and tasty inside. There are five nuances that should be paid attention to when preparing fried potatoes if the cook does not want his creation to turn into “porridge”.

Ingredient

The most important ingredient is potatoes. The best dish is made from young potatoes that have just been dug out of the ground.

Moisture

The sliced ​​potato pieces are laid out on a paper towel to get rid of excess moisture. The better the work is done, the more rosy and elastic the potatoes will be in the end.

Preparation

Preheat the pan and oil. Do not touch, move, or stir the potatoes with a spatula for 5 minutes. During this time, they will set well on one side.

When to salt and add the onion

10 minutes before the end, salt and add finely chopped onion. If you add the onion from the very beginning, it will simply burn by the end.

Without a lid

It is in an open pan that you can cook potatoes that are golden and soft, but not mushy and mushy.