Cooking

7 tricks, how to fry the perfect potato!

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Well, how can you resist the delicious fried potatoes with golden brown?! Everyone loves her, even those who consider this dish harmful and fat) Sometimes you can indulge yourself with such an appetizing, native, favorite dish from childhood ...

But not everyone succeeds in frying potatoes perfectly - it falls apart, turns into porridge, then overheats, sticks to the pan, burns, it turns out dry ...

Today we will tell you a few rules on how to cook delicious fried potatoes.

Rule number 1

Potatoes after cleaning and slicing should be soaked in cold water. Water must be cold in order to pull starch from the root. If the water is hot or warm, the starch will remain in the roots, and the finished dish will more resemble stewed potatoes. Starch prevents the potatoes to redden, so you need to get rid of it by soaking. The younger the potato, the longer it should be soaked. Best of all, if it takes 30 minutes or 1 hour.

Rule number 2

After soaking the potatoes must be thoroughly dried. It is better if you put the potatoes in a colander, and then dry on a paper towel. The usual linen also will approach. Potatoes must be dry, because excess moisture will prevent the formation of golden brown. Yes, and the contact of water with hot grease can cause stains on your apron or kitchen utensils.

Rule number 3

The pan should be hot and the oil on it should be heated. Do not feel sorry for the oil, the potatoes should be well immersed in it. Do not forget that many favorite French fries are fried in a large amount of boiling oil.

Rule number 4

Salt and add different spices only after the potato is ready. If you salt the potatoes during frying or before it, then it will give away moisture, which will prevent the formation of golden brown. After the potato is ready, put it on the dish with a skimmer, which will allow you to drain the excess oil. Then add salt and spices.

Rule number 5

Never cover potatoes while frying. To get a ruddy and crisp potatoes should be fried in an open pan.

Rule number 6

Do not put too many potatoes in the pan. Optimally 2-3 layers. Not more.

Rule number 7

Do you want to give the finished potato spicy flavor and taste? Then, fry a few cloves of garlic before cooking in hot oil. After it gets reddened, remove it and place the potatoes to fry.

If you throw a sprig of rosemary in boiling oil and take it out in a few minutes, then the ready-made potatoes will have a pleasant pine aroma and light taste.

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