How to fry potatoes correctly. Simple tips for a culinary masterpiece

Fried potatoes - this dish, which, perhaps, most often appears on our tables. From seductive golden slices, covered with crispy crust, it is difficult to refuse. And many housewives fry potatoes not only to pamper their loved ones. After all, this dish is nourishing and great for Full balanced lunch. However, not everyone knows how to properly fry potatoes. As a result, in the root of the wrong actions, the vegetable can turn into a frying pan in almost puree and lose a valuable crunch. To ensure that the slices are not overcooked, and the dish is the same as the picture in the cookbook, you need to follow a few fairly simple tips. It is on forces even to the beginning mistress.

Frying potatoes is best in a frying pan made of steel or cast iron. The bottom of such dishes should be thick. Try to choose the deepest frying pan. Then, with mixing, the pieces will not fall on the plate. You can also use special deep fryers. They are designed just to fry potatoes.

To form the same seductive crust, you need to prepare for Hot frying pan and on high heat, constantly mixing at the same time. Care should be taken so that the potatoes do not burn. After all the parties have thoroughly browned, the gas can be reduced.

Do not fry the potatoes in large quantities at once. Ideally, in a frying pan, it should be laid out in one thin layer. Then it will be easier to mix it. In addition, in this case, the probability of burning or poor frying of individual pieces is reduced.

Salt the dish after all sides of the slices have browned. This will help keep the surface of the potato crispy and slightly dried. Do not add too much oil.

If you are interested in the question of how to fry potatoes with champignons, there will not be many differences from the most banal recipe. Just remember the basic rule. Mushrooms are laid out on a frying pan first. Then the potatoes will be impregnated with their aroma and buttery taste. But do not fry champignons too long. Otherwise, as a result, they will turn out to be dry and tough. In addition, mushrooms can also burn.

For frying, choose a potato that contains a little bit of starch. To remove its excess, pre-soak sliced vegetables in cold water. You can fry potatoes in 30 minutes (maximum hour).

This dish can be prepared with the help of not only vegetable oil, but also fat, as well as fat and their mixtures. However, in terms of benefits, as well as caloric content, it is best to use the first. Pork fat will give the dish a stunning flavor and rich flavor. Crisps should be roasted until crunching. It is also recommended to add to the potatoes onions, or finely chopped garlic. Take care that they do not burn, because they fry pretty quickly.

You can fry potatoes not only in raw form. Pre-cooked tubers should also be cut into slices and held in a strongly heated pan until they are covered with a golden crust.