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Tricks will allow you to cook ruddy, elastic potato bars, which are very soft and tasty inside. There are five nuances that should be paid attention to when preparing fried potatoes, if the cook does not want her creation to turn into "porridge".
Ingredient
The most important ingredient is potatoes. The best dish comes from new potatoes that have literally just been dug out of the ground.
Moisture
Sliced potato pieces are laid out on a paper towel to get rid of excess moisture. The higher the quality of the work, the rosier and more elastic the potatoes will be in the final.
Preparation
The pan and oil are preheated. Do not touch the potatoes, do not move them, do not stir them with a spatula for 5 minutes. During this time, it will grip well on one side.
When to salt and put onions
10 minutes before the end, add salt and finely chopped onions. If the onion is placed from the very beginning, it will simply burn by the end.
Without a cover
It is in an open frying pan that you can cook ruddy and soft, but not loose and mushy potatoes.
