Many gourmets consider the crunch of a fried potato to be an indicator that the dish was cooked correctly and acquired the right taste.
However, it is not always possible to achieve the appearance of a pleasant crunch.
In some cases, the dish may turn out to be underdo, in others - overdo. Sometimes these two problems are combined at all: some pieces remain raw, while others become burnt.
However, there is a way that works flawlessly. The crunch is almost guaranteed.
What to do with potatoes before frying
The secret of professional cooks lies in the preprocessing of the chopped vegetable. It needs to be sent to a container with cold water for a while.
It may be desired that the liquid be ice cold at all. If raw potatoes lie in such water for several hours, then the dish will turn out incredibly crispy.
You do not need to send wet potatoes to the pan. The vegetable must be dry.
It is worth noting that the ice "treatment" demonstrates effectiveness both in the preparation of ordinary fried potatoes, and in baking the vegetable or deep-frying it.
