So that fried potatoes are always tasty: cooks revealed 7 life hacks

Despite the fact that fried potatoes are a popular and sought-after dish, not everyone can boast of being able to discover the perfect technique cooking that does not fail. It can happen that instead of appetizing and crispy potatoes with a crust, you get mashed potatoes. To avoid this, adopt the following 7 life hacks:

1. Starch

It is this substance, which is part of the potato, that causes the vegetable to be stewed, not fried. Therefore, it must be removed. The easiest way is to send the cut potatoes into a pot of cold water. Leave the vegetable for 40 minutes, drain the water and proceed to the next stage.

2. Drying

Moisture remaining after the first stage also negatively affects the quality of the dish, so do not forget to dry the potatoes beforehand. Paper towels are ideal for this purpose.

3. Temperature

Experienced housewives know that the frying pan should first be heated well with vegetable oil. The tastiest potatoes are made with a large amount of oil, although this method has a negative effect on health and is not suitable for those who are watching their weight.

If you want to make the dish less harmful, then choose olive oil.< /p>

4. Salt

Golden rule: salt the potatoes only after they are fried. Otherwise, you should not wait for an appetizing crust, and the potatoes themselves will lose their texture, turning into puree.

5. Frying

The lid will be needed only if you will be stewing vegetables. It is not needed during frying, as it prevents the appearance of a crust. You should also not cook too many potatoes at once – fry them once.

6. Fat

Despite the fact that a large amount of oil gives a dish a more pleasant taste, an excess of oil spoils it. Therefore, remove excess fat with a paper towel and only then put it on a plate.

7. Aroma

To make the dish even more interesting, fry pieces of garlic before the potatoes, which can be removed later. This will add a special shade of taste and an unforgettable aroma to your dish.