Tips

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.

Administrator

6 February, 2024

102

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.