Secrets of the most delicious fried potatoes

Wash the potatoes, peel them, and slice. There are many options for slicing: into sticks, cubes, or random pieces. But remember, the size of the slices should be medium. Large pieces of potato will not cook through, and very small slices will burn or turn into mush.

Heat the oil in a frying pan over high heat and add the potatoes. Fry them over high heat for about 8 minutes. Important! Do not stir the potatoes immediately after placing them in the pan, as this will disrupt the formation of a crust. In general, try to stir the potatoes as infrequently as possible, preferably no more than three times.

Now stir the potatoes and fry for another 5 minutes. Do not cover the pan with a lid, otherwise the frying will turn into boiling. If you feel that the potatoes are starting to burn, reduce the heat. It is generally important to adjust according to your stove and cookware, which affect the final result. In this matter, it is important to practice in your own kitchen.

After that, you can stir and salt the potatoes. Don't be afraid of the stereotype that salt will draw moisture out of the vegetable and turn the dish into mush; this does not apply to potatoes. Crush the peas with the side of a knife and add them to the dish. Add the chopped onion and fry for about 3 more minutes. Taste and assess the readiness; if the potatoes are still raw, it’s worth continuing to cook. As a last resort, cover with a lid, perhaps you cut the potatoes too large.

Every Russian knows that fried potatoes are served with homemade pickles, salted fish, or dairy products. The additions can be absolutely any to your taste.