Cooks told how to prevent fried potatoes from sticking to the pan: tips worth their weight in gold

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Few of us do not like fried potatoes. And in slices, and straws, and rings, and the small one – whole. As soon as it is not fried! And everything is fine, except that sometimes it sticks to the pan, and then there is no tasty crust, and the aesthetic appearance wants better. Can this be prevented? Definitely yes.

Details

It is preferable to fry the potatoes in a cast-iron pan with a thick bottom: it maintains a stable temperature.

There should be enough oil in the pan so that the potatoes half was in oil, and it must be preheated.

The washed and cut potatoes must first be laid out on a paper towel, which will absorb unnecessary moisture.

Potatoes should be laid out 1-1 .5 layers, no more: then each potato will have a ruddy crust on all sides.

In the process of frying, you should not stir the potatoes often: once at the beginning of frying, so that each piece is covered with oil. But 2-3 times later.

Salt should be added at the end of frying, when a crust already appears. It is possible not even on a pan, but directly on a plate.

Follow these simple tips – and your potatoes will never stick, they will be crispy and tasty