In the Soviet Union, frying potatoes was mostly done by men. Children who grew up in 1980 and 1990 probably remember how their fathers or grandfathers prepared fantastic fried potatoes with lard or butter. However, not everyone is able to cook this dish on their own.
Were men in the USSR taught to make potatoes in a frying pan so deliciously? What are the recommendations for cooking this dish?
Algorithm of cooking fried potatoes
To begin with, you need to decide on the variety of potatoes. For example, a vegetable with a low starch content, that is, young, will be suitable for frying.
Do not send the root
vegetable to the frying
pan immediately after cutting. Make sure that the frying utensil has had time to warm up.
Also
make sure that
the oil in the frying pan is also hot.
Do not in an attempt to quickly fry potatoes, cover them with a lid and constantly stir. This will only help to boil the vegetable and make it softer and not pliable for frying.
Sometimes there are too many potatoes cut
.
For some reason, everyone tries to fit a large amount into a small or medium-sized skillet. It is better to leave some of the potatoes for the next day of frying or cook them in another skillet. As an option, after the first portion of potatoes, fry extra leftovers.
You do not need to salt the potatoes immediately after you transfer them to the pan. The optimal time for salting is a couple of minutes before cooking.
How to achieve crispy fried potatoes?
If you observe all the rules, but the potatoes remain without a ruddy crust, it is worth adding a piece of butter to the frying pan.
It is enough 30 grams of oil and 5-10 minutes of time for the root vegetable to finally become golden and crispy.
