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A Step to Make Potatoes Tastier, Crunchier, and Non-Sticky after Slicing, Avoid Frying Immediately

Many people wonder why their fried potatoes often stick to the pan and become mushy, while at a restaurant, this doesn't happen.

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6 February, 2024

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The restaurant chef revealed that potatoes are a starchy food, and starch is very sticky and tends to stick to the pot. When cooking, if you just rinse the potatoes and stir-fry them right away, the potatoes will become sticky. But if you blanch the potatoes in boiling water, it will make them soggy when stir-fried.

The best way is to soak the peeled and sliced potatoes in water for a while. Soaking the potatoes in water ensures that the starch is removed from the cut surfaces of the potatoes. This way, when stir-fried, the potatoes will not become soft and lose their crunchiness.

Furthermore, allowing the potato starch to escape before cooking reduces the contact between the potato starch and the air, preventing the potatoes from turning black.

For an additional tip to prevent the potatoes from becoming mushy and remain firm, you can add a little vinegar before frying. Specifically, heat the pan, add an appropriate amount of cooking oil. When the oil is hot, add the potatoes, then add a small amount of rice vinegar (not too much to avoid altering the taste of the potatoes). Vinegar helps to prevent the potatoes from turning black, enhances the flavor, and prevents them from becoming mushy.

Enjoy your meal!

According to Giadinhvietnam

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Frequently asked questions

Potatoes turn black/grey due to oxidation when exposed to air after cutting. To prevent this, simply soak the sliced potatoes in cold water for a few minutes, or even better, use water with a few drops of lemon juice or vinegar.

The stickiness is caused by the release of starch from the potatoes. Rinse the sliced potatoes under running water to remove the surface starch, and then soak them in cold water. You can also use the lemon juice or vinegar trick mentioned above to help prevent stickiness.

To achieve crispier potatoes, ensure they are completely dry before frying. After soaking, drain the potatoes and blot them with a kitchen towel or paper towels. Also, make sure your oil is hot enough before adding the potatoes, and don’t overcrowd the pan.

For that golden-brown, crunchy exterior, try double-frying your potatoes. Fry them first at a lower temperature (around 325°F) until they are cooked through, and then crank up the heat (to around 375°F) and fry them again for a shorter time until they are golden and crispy.

Boiling potatoes before frying is optional but can yield fluffier results. If you choose to boil, make sure to pat the potatoes dry before frying, as moisture can cause oil splatters. Also, don’t over-boil the potatoes, as they will fall apart when frying.

Get creative with your seasonings! Try using herbs like rosemary, thyme, or parsley, or spices like paprika, cumin, or garlic powder. You can also experiment with different salts, such as sea salt, kosher salt, or flavored salts. For a kick, add some red pepper flakes or chili powder.

Fried potatoes are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, spread them out on a baking sheet and pop them in a preheated oven at 400°F for a few minutes until warmed through and crispy again.