Choosing the right potatoes: Potatoes with yellow skin, hard and high starch content should be preferred.
Even slicing: Potatoes should be sliced in equal sizes, this ensures even cooking.
Ice water: Sliced potatoes can be kept in ice water to remove excess starch and reduce oil absorption.
Adding flour: By adding a tablespoon of flour to the frying oil, the heat of the oil can be distributed more evenly and the potatoes can be fried on all sides.
Drying: Potatoes should be dried thoroughly before frying, wet potatoes may splatter with oil.
oil temperature: The temperature of the oil should be between 175-190°C. If the oil is not hot enough, the potatoes will absorb too much oil, and if it is too hot, the outside may burn.
To mix up: After starting the frying process, the potatoes should not be stirred for 15 minutes, and the pan should be shaken occasionally to change direction.
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