Fried potatoes with golden brown crust - great dinner and even lunch. The dish is prepared quickly and simply, but not always. Sometimes the potato does not want to brown, it comes out dry or becomes sour, an unusual taste may appear. These are not all the problems you may encounter in the kitchen. Why doesn’t potato work?
Why do fried potatoes stick to the pan?
Very often, the potato sticks to the bottom, does not brown, it is difficult to peel.
It may be in a pan.
Perhaps she had already served her. If so, then you have to change the pan, nothing else will help.
But there may also be other reasons:
- Not enough oil. Cooking without fat or with a small amount is possible only in a non-stick pan. If the coating is normal, you will have to pour oil on a layer that will cover the bottom.
- The pan with fat is not warmed up. As a result, the pieces of potatoes sink to the bottom and stick.
- There is a lot of starch in the potato. He goes to the places of cut along with the juice, sticks. If the variety is starchy, it is recommended to rinse and dry the potatoes after cutting.
Also, the lid may become a cause of the potato sticking. If you cover the pan immediately, the cold vegetable will begin to secrete juice and starch, it will certainly stick.
Why potatoes are "boiled" or "like porridge"
there is varieties of potatoes that are not suitable for frying. Slices contain a lot of starch and fall apart very quickly.
If besides pour the vegetable into an unheated pan or cover immediatelythen it will start to stew. Naturally, nothing will be fried.
Potato is also cooked if it is stir very often. As a result, the pieces soften on all sides, the crust does not have time to form, the slices break.
Young and very juicy potatoes are also poorly browned. It is not suitable for frying, or you can rinse the vegetable after cutting, pour it on a towel, and dry it with napkins. Only after that we send to the pan.
Sometimes, after washing with cold water, potatoes are additionally poured from the kettle with boiling water, and you can do so.
Why fries are bitter
Another problem that can be encountered when frying potatoes is the appearance of unpleasant bitterness. Most often, the problem is rancid or burnt oil, burnt greaves or onions, but there are other reasons. Sometimes it’s about green tubers or simply lying potatoes in the light. Even a slight change in the color of the peel affects the taste. Do not try to trim damaged areas, this dish will not save.
By the way! Green potatoes are unhealthy, you can even poison them. The reason is the accumulated corned beef. He appears in overripe eggplants. It is wiser to get rid of such tubers, but you can put them on the seeds.
Why do fried potatoes get dry
It happens that the potato was beautifully fried, an appetizing and crispy crust appeared, but the dish does not taste very good, it is dry or even hard, it resembles cracklings. There may be several reasons for this.
Why is the potato dry?
- Not enough oil. Potato loves it and absorbs a little. If you save fat, then the pieces will not fry, but dry.
- Vegetable is too finely chopped, quickly fried. Thin straws instantly prepare, it is important not to overexpose.
- Not covered. To make the potatoes soft and juicy inside, the pan needs to be covered for several minutes. But it’s important to do this in the middle of the frying process, not from the very beginning.
Dry potatoes can be reanimated. To do this, add a little butter or fat sour cream to the pan, cover and let it simmer for a few minutes.
Why fried potatoes turn black
Potatoes in a pan may turn black. She has a blue-gray tint. But the cooked vegetable may also turn black or blue. It’s not about the culinary skills, but as the potato itself. Most likely, it just froze or was stored incorrectly.
By the way frosted potatoes in addition to color, it also changes taste. There is a certain sweetness that not everyone likes. But there are people who specially when frying, add a pinch of sugar to the pan. As they say, the taste and color of all the markers are different 🙂
Why fried potatoes are not rosy, not crispy
Crispy potatoes are always cooked in large quantities of oil and on a sufficiently high fire. The ideal option is deep-frying. Do not fry a large amount at a time, cover the vegetable in small batches. If there is little oil, and there is a lot of potatoes, then it will slowly warm up and will not be fried until the crunch.
If you want to cook just fried potatoes, not fries, then we monitor the layer thickness. Pour into a frying pan a maximum of three centimeters and fry. The larger the diameter and the thicker the bottom, the better and more beautiful the potato slices will fry.
The secrets of making delicious fried potatoes
The main thing in cooking fried potatoes is to take good and suitable tubers. If the vegetable has wilted, then it is better to put it in soup or in mashed potatoes. Also, do not use frozen potatoes or one in which there is a lot of starch. If necessary, can be soaked in cold water and then dried.
The secrets of frying potatoes:
- Potatoes need to be cut not coarsely, but not finely. It should be fried outside, while not drying out inside. The ideal option is straws or whetstones 4-5 mm thick.
- Potatoes need to be poured into a well-heated oil, let it brown until the crust is on the bottom side, then stir and only after that cover.
- No need to cook potatoes under the lid until soft, give her only a little steam for about five or seven minutes. Then open the pan again, add heat and fry until crust.
- You can’t stir potatoes often, but it’s important to do this carefully. Let the slices brown well, and then turn on the other side and do not touch until the crust appears again.
- In no case do not salt the potatoes at the very beginning of cookingotherwise she will release the juice. It is better to do this near the end of the process. So that everything dissolves and soaks, we take fine salt.
If you want to get tasty and rosy potatoes, then after cutting you need to rinse the tubers, dry with a towel, and then sprinkle lightly with flour, just one spoon per kilogram is enough. The flour will not be felt, but it will give a good crust and a beautiful appearance.
