Rule #1. There shouldn’t be too many potatoes https://greenelly.com/
The first rule of frying potatoes is not to overcrowd the pan. If you put too many potatoes in one pan, they won’t fry well, but rather will simmer in their own juices. Additionally, the potatoes will stick to each other and to the bottom of the pan. Therefore, it is better to fry the potatoes in batches or use a large frying pan with a thick bottom and high sides.
Rule #2. Cutting potatoes correctly
The second rule of frying potatoes is to cut them evenly. If you cut potatoes of different thicknesses and shapes, they will cook unevenly: thin slices will burn, while thick slices will remain soggy. It is best to cut the potatoes into thin slices about 0.5 cm thick or small cubes. These potatoes will cook quickly and become crispy on the outside and soft on the inside.
Rule #3. Rinse potatoes with cold water
The third rule for frying potatoes is to rinse them with cold water before frying. This will help remove excess starch from the surface of the potatoes, which may be preventing them from turning golden brown. Rinse the potatoes several times until the water runs clear. Then dry the potatoes with paper towels or a clean napkin.
Rule #4. Dry the potatoes thoroughly
The fourth rule of frying potatoes is to dry them before frying. This is important to avoid grease splattering and to give the potatoes a crispy texture. You can dry the potatoes on paper towels or spread them in a single layer on a baking sheet and place them in the oven for a few minutes at about 350 degrees.
Rule #5. Place potatoes in a hot frying pan
The fifth rule of frying potatoes is to place them in a well-heated frying pan. This will form a crispy crust on the surface of the potatoes, which will prevent the release of juice and keep the flesh juicy and tender inside. For frying potatoes, it is better to use sunflower, corn or peanut oil. You can also mix vegetable oil with olive or butter to add extra flavor.
Rule #6: Don’t cover the pan with a lid.
The sixth rule of frying potatoes is not to cover the pan with a lid while frying. If you do this, you will create a steam bath in which the potatoes will boil rather than fry. The result will be soft and moist rather than crispy and browned. Therefore, it is better to leave the pan open and periodically turn the potatoes with a spatula or shake the pan.
Rule #7. Don’t stir the potatoes too often
The seventh rule of frying potatoes is not to stir them too often. If you constantly touch the potatoes, they will not have time to fry and form a crust. In addition, it may fall apart into small pieces and burn. Therefore, it is enough to turn the potatoes every few minutes or shake the pan. Fry the potatoes over medium-high heat until golden brown on both sides.
Rule #8. Add onion, garlic, salt and spices at the end of frying
The eighth rule of frying potatoes is to add onions, garlic, salt and spices at the end of frying. These ingredients tend to burn quickly, giving the potatoes an unpleasant taste. Therefore, it is better to add them a few minutes before the potatoes are ready or after you place them on the dish. You can use any spices to your taste: paprika, turmeric, rosemary, thyme, basil, dill, etc.
We hope that thanks to our article you will always be able to please your family with amazingly delicious fried potatoes.