Fried potatoes with a golden crust - a great dinner and even lunch. The dish is prepared quickly and simply, but not always successful. Sometimes the potato does not want to brown, goes dry or limp, there may be an unusual taste. These are not all the problems that can be encountered in the kitchen. Why are potatoes not working?
Why fried potatoes stick to the pan
Very often, the potato sticks to the bottom, does not brown, it is difficult to tear off.
Case may be in the pan.
Perhaps she has already served her. If this is the case, you will have to change the pan, nothing else will help.
But there may also be other reasons:
- Low oil. Cooking without fat or with a small amount is possible only in a non-stick frying pan. If the coating is normal, then you will have to pour oil on a layer that will cover the entire bottom.
- The pan with the fat is not warmed up. As a result, pieces of potatoes fall to the bottom and stick.
- There is a lot of starch in potatoes. It comes out in the cut-off places along with the juice, sticks. If the variety is starchy, it is recommended to rinse and dry the potatoes after cutting.
Also the reason why the potatoes are sticking may be a lid. If you cover the pan immediately, a cold vegetable will begin to produce juice and starch, it will definitely stick.
Why are potatoes “boiled” or “like porridge”
There are varieties of potatoes that are not suitable for frying. The pieces contain a lot of starch and quickly fall apart.
If, moreover, pouring the vegetable into an unheated pan or immediately covering, then it will begin to stew. Naturally, nothing is fried.
A boiled potato is also obtained if it is very often stirred. As a result, the pieces soften on all sides, the crust does not have time to form, the slices break open.
Young and very juicy potatoes are also poorly browned. It is not suitable for frying or you can wash the vegetable after cutting, pour it on a towel, dry it with napkins. Only after that we send to the pan.
Sometimes, after washing with cold water, the potatoes are additionally doused with boiling water from the kettle, you can do so.
Why fried potatoes are bitter
Another problem that can be encountered when frying potatoes is the appearance of unpleasant bitterness. The most common problem is rancid or burnt oil, burnt cracklings or onions, but there are other reasons. Sometimes it is a matter of green tubers or simply potatoes that have lain in the light. Even a slight change in skin color affects the taste. You should not try to cut the damaged places, this dish will not save.
By the way! Green potatoes are harmful to health, it can even be poisoned. The reason is the accumulated corned beef. He appears in overripe eggplants. It is more reasonable to get rid of such tubers, but you can put them on seeds.
Why do fried potatoes turn out dry
It happens that the potatoes are beautifully roasted, appetizing and crisp appeared, but the taste is not very good, it is dry or even tough, resembles cracklings. There may be several reasons for this.
Why do potatoes turn out dry:
- Low oil. Potato loves him and absorbs a little. If you save fat, then the pieces will not be fried, and dry.
- The vegetable is too finely chopped, quickly roasted. Thin straw instantly cooked, it is important not to overdo it.
- Not covered. To make the potatoes soft and juicy inside, you need to cover the pan for a few minutes. But it is 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 greasy sour cream to the pan, cover and let it stew over low heat for a few minutes.
Why fried potatoes turn black
Potatoes in a pan may turn black. She has a blue-gray tint. But it can also turn black or turn blue in a boiled vegetable. It’s not about the culinary skills, but the quality of the potato. Most likely, it was just frozen or incorrectly stored.
By the way, frozen potatoes in addition to the color changes the taste. There is a kind of sweetness that not everyone likes. But there are people who add a couple of pinches of granulated sugar to the pan especially when frying. As they say, the taste and color of all the markers are different ????
Why fried potatoes are not ruddy, not crispy
Crispy potatoes are always cooked in large quantities of butter and on fairly high heat. Ideal - deep-fried. At one time, do not fry a large amount, the vegetable is filled up in small batches. If there is little oil, and there is a lot of potatoes, then it will warm up slowly and will not roast until the crunch. If you want to cook just fried potatoes, not fries, then follow the layer thickness. Pour into a pan a maximum of three centimeters and fry. The larger the diameter and thicker the bottom, the better and more beautiful the fried potato slices.
Secrets of cooking delicious fried potatoes
The main thing in cooking french fries is to take good and suitable tubers. If the vegetable has wilted, then it is better to put it in the soup or mashed potatoes. Also, do not use frozen potatoes or one with a lot of starch. If necessary, you can soak in cold water and then dry.
Secrets of frying potatoes:
- Potatoes need to be cut not large, but not finely. It should fry outside without drying out inside. Ideal - straws or cubes 4-5 mm thick.
- Potatoes should be poured into a well-heated oil, let it browned crisply on the underside, then stir and only then cover.
- No need to cook the potatoes under the lid until soft, give it only a little stew for five or seven minutes. Then again open the pan, add the fire and fry until crisp.
- You can't stir the potatoes often, but it is important to do this carefully. Give the pieces a good browning, and then turn over to the other side and do not touch until the crust reappears.
- Never salt the potatoes at the very beginning of cooking, otherwise it will release juice. It is better to do this near the end of the process. To all dissolved and absorbed, take fine salt.
If you want to get tasty and ruddy potatoes, then after cutting the tubers need to be washed, dried with a towel, and then lightly sprinkled with flour, just one spoon per kilogram. Flour will not be felt, but will give a good crust and a beautiful look.
