Frying potatoes is a kind of art – you have to come up with evenly fried potato, crisp on the outside and soft inside. The potato pieces must remain unbroken.
First of all you must realize that there are many sorts of potato, each having a different cooking time. Not every sort is suitable for frying. So, start with reading the tags.
When frying potatoes, of course, everything is done to taste. No one would measure milliliters of oil, potatoes and salt grams.
What are hints for cooking mouth-watering fried potato?
- You need enough oil
Cut-up potato shouldn’t float on oil, it should be just covered. Pour oil so that it is about an inch thick. Don’t worry about it, the potato will take only as much as is necessary and not more.
- Pre-heat the frying pan well!
The frying pan should be well-heated. Check if it is by dropping a potato piece onto the frying pan. If it is heated properly, the oil will burst out hissing. If it smokes, you have overheated it.
- Do not stir very often.
Don’t put in too much potato, see that the potato level is not too high. Mind not to stir it often.
Put the potato into boiling oil, stir it immediately to avoid sticking together, see that every piece is covered in oil. Wait until every piece acquires a golden crust on the down side and stir them over carefully with a turner. The heat should be a little under medium, then the potato won’t burn and get cooked properly. Stir it 3 or 4 times while you are frying it.
- Salt at the end
If you salt potato at the start, it will exude too much juice, the potato will come out crumbly and will break up when you stir it. Salt it one minute before it gets ready.
- Onions and spices
If you use onion, then cut them into thin half-rings. Add onion to the pan for 5 minutes until cooked potatoes to not burnt. Spice is also better to add at the end.