7 Secrets to Perfect Roasted Potatoes

1. It is best to fry potatoes in a cast iron or steel deep frying pan with a thick bottom. Deep fryers are also used for frying potatoes.

2. Potatoes for frying can be cut in different ways: into slices, bars, balls, strips.

3. For frying, it is best to use potatoes with a minimum or medium starch content. To do this, the prepared potatoes must be poured with cold water and kept in it for about 30 minutes - 1 hour in order to remove excess starch. Then the water should be drained, the potatoes should be dried so that there is no splashing of oil.

4. You can fry potatoes in lard, ghee, fat, or a mixture of different oils and fats. However, from the standpoint of healthy eating, it is best to use vegetable oil. The amount of oil or fat is determined depending on the amount of potatoes that need to be fried and the type of cooking (frying, roasting, frying in oil vapors, and deep-frying).

5. When frying, it is important to heat the oil. Before frying, you need to heat (overheat) the oil or fat and, when it is ready, put the potatoes in it. Then the oil will not burn and smoke. Therefore, you cannot put the potatoes for frying in cold oil and add oil during the frying process. An exception is frying in the oven, when a baking sheet or frying pan with oil and potatoes is placed in a well-heated oven without preheating the oil.

6. It is better to fry potatoes in one layer. The frying time depends on the cutting method.

7. You can also fry or sauté pre-boiled potatoes and various potato products.