“Crispy Crust”: What to Do with Sliced ​​Potatoes Before Frying

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Despite the immense popularity of fried potatoes as a side dish, many amateur cooks still do not know the secrets of its preparation. It is known that ideally the dish should acquire a “crunch” on the outside and tenderness on the inside.

Details

However, potatoes fried in a pan often turn out to be either too hard or too soft.

And you won't be able to achieve the desired consistency if you don't process the vegetables with water and then remove excess moisture.

What to do with potatoes before cooking

Before pouring the potato slices into the pan, they must be poured with water. It is desirable that the liquid be as cold as possible.

The raw vegetable processed in this way must be placed on a napkin to remove the water. And only after that you can start frying the potatoes.

Other recommendations

The product that has been treated with ice water and dried should not be sent to cold oil.

It is desirable that the viscous liquid poured into the pan is already hot when you start preparing the side dish.

The time of adding salt is important. You should sprinkle the spice on almost ready potatoes.

If you follow all the recommendations listed above, the potatoes will get a fragrant crispy crust that goes well with the internal softness of the dish.