It would seem what can be simpler, than fry potatoes? But after all even at preparation of this so popular and simple dish it is necessary to know some nuances that it had beautiful appearance and kept vitamins.
Preparation of potatoes for frying
First of all, potatoes need to be washed out carefully. If not to make it, then when cleaning dirt will spread on all potatoes. This dirt is absorbed and subsequently it will be rather difficult to wash up it. For this reason, despite the fact that as far as potatoes clean, it it is necessary to wipe in advance.
The majority of the useful substances potatoes contains a baking plate a peel. Therefore potatoes can even be not cleaned, but at the same time it is necessary to wash out it especially carefully, to remove "eyes" and sprouts. If nevertheless to use a traditional technique and to clean it, then it is desirable to do it by a special vegetable peeler, it allows to clean off a peel more thinly. First, it economically, secondly, allows to keep the maximum quantity of nutritive matters about a peel.
The peeled potatoes react with air and begin to blacken therefore it is necessary to stack it in cold water, and before frying to dry on a towel.
Frying of potatoes
While potatoes dry, it is necessary to put on fire a frying pan with sunflower oil. Before cooking potatoes that it became covered by a crust, it is necessary to increase oil heating temperature. In 10-15 seconds to lay out potatoes on a frying pan. In a minute it is necessary to lower fire under a frying pan and to mix its contents.
To leave potatoes safe and not to turn into porridge, it is possible to mix it without the aid of a spoon, a frying pan potryakhivaniye. It is necessary to fry potatoes on average fire.
It is possible to salt potatoes only at the end of frying if to make it in advance, then juice is lost, and slices stick together.
At observance of these simple rules potatoes will look it beautiful, fried, to have unforgettable taste, and won't lose the useful properties.