5 "secrets" that will make fried potatoes tasty

Many people do not manage to achieve a ruddy and crispy crust when frying potatoes. Most often, it turns out half-boiled or half-fried potatoes, which are often called soapy potatoes. Let's talk about the main secrets of this unpretentious dish.

Secrets of frying potatoes

1. To begin with, you need to choose suitable varieties of vegetables for frying. It should be a potato with a low starch content. In order not to make a mistake, cooks recommend focusing on the "Gala" variety. It can be boiled, pureed and even fried.
2. There should not be too many potatoes in the pan. Otherwise, the lower layer of vegetables is stewed, not fried, regardless of all the culinary tricks.
3. If you stir the potatoes very often, they will turn out to be stewed again.
4. It is recommended to salt the vegetable at the end, otherwise the potatoes may release juice and the frying process will stop again.
5. In addition, many cooks advise to dry the potatoes on a paper napkin before frying, which will remove excess moisture.