Why do we do everything right, but the potatoes stick to the pan, fall apart and taste not like fried, but like steamed?
It's all about 5 subtleties that you need to remember so that the fried potatoes turn out the way you want.
First, potatoes for frying should be cut into long, but not small bars, or long straws, or wide rings.
The larger the surface of contact with the pan, the better the potatoes will fry and not burn.
In addition, if the pieces are small, then the potatoes will turn into porridge and will not fry.
Secondly, it is important to dry the washed potatoes with paper towels before slicing.
Put wet potatoes in the pan and they will definitely burn.
Thirdly, place potatoes in a well-heated pan, in fully heated oil, and not in a barely warm one.
Fourth, fry potatoes in batches. While the first layer is fried, cut the second. We do not impose a full frying pan, but fry portion after portion.
Potatoes need space for stirring, steaming, frying.
The looser the potatoes are in the pan, the more likely they are to be fried to a crisp rather than stewed.
The fifth nuance is to add the onion to the potatoes in the middle of cooking and salt when the potatoes are already browned.
