How to roast potatoes
• How to roast potatoes
Potatoes after cleaning and slicing necessarily need to be soaked in cold water. The water should be cold to pull out of the root crop starch.
If the water is hot or warm, starch remains in the roots, and the finished dish will be more like stewed potatoes.
Starch prevents the potatoes to brown, so you must get rid of it by soaking. The younger the potatoes, the longer it should be soaked.
Best of all, if it takes 30 minutes or 1 hour.
After soaking the potatoes must be thoroughly dry. It is better if you put the potatoes in a colander and then dry on a paper towel.
Suitable and conventional plain. Potatoes must be dry because any excess moisture will prevent the formation of browned.
And the contact of water with hot fat can cause stains on your apron and cooking utensils.
Frying should be red-hot, and the oil on it when heated. Do not be sorry oil, potatoes should be well immersed in it.
Do not forget that many of the favorite French fries fried in lots of boiling oil.
Add salt and different spices is necessary only after the potatoes are ready. If you add salt potatoes during cooking or to her, then she will give moisture, which will prevent the formation of a ruddy crust.
Once the potatoes are ready, put it on a plate with a slotted spoon, which will drain the excess oil. Then season with salt and add the spices.
Never cover the potatoes lid during frying. For golden and crispy potatoes must be fried in an open pan.
Do not put too many potatoes in the pan. Optimally 2-3 layers. Not more.
Do you want to give the finished potatoes piquant aroma and taste? Then, before cooking in the red-hot oil fry a few cloves of garlic. After he browned, remove it and place roast potatoes.
If the boiling oil to throw a sprig of rosemary and get in a few minutes, then finished the potatoes will have a pleasant pine aroma and light taste.