How to cut potatoes for frying

For frying the potatoes buy (if you do not grow) medium, ovoid or round in shape. So easier to cut. Better for frying white potatoes. Preferably one that doesn't fall apart. Suitable varieties in which a small amount of starch, the pieces should not fall apart in the pan, with active stirring. Pink varieties Express for the mashed potatoes, they have more starch. But it's recommendations, but in practice any fried potatoes – it's delicious! And if you have no special machine for cutting potatoes, then start.

For frying potatoes in a skillet, do as follows. Having certain skills, cut the potatoes right in the hand. Take the potato in your hand, clasp your fingers and a sharp knife, being careful not to cut yourself, holding the tuber so as not collapsed, move simultaneously, as if spitted potatoes on the knife. Make a few cuts. Obtained by such longitudinal plates, clutched in his hand. Then, turn the tuber and cut across. So it turns out the straws if you make thin slices, or wedges, if the plate is thicker. But if you still afraid to cut, then cut on a cutting Board. This way you can slice and cubes, and circles, and diamonds.

For frying or baking in the oven, potatoes are cut larger. If with the skin on, in half. Peeled potatoes cut into four parts, weld no more than 5 minutes, dry in a towel.

For deep-frying potatoes cut into diamonds or into thin slices. And especially important for deep-frying cut pieces to lay out on a towel and allow to dry. Try to cut equal size pieces, then the potatoes will fry evenly and beautifully.

Any way you can before frying again rinse the potatoes in cold water to get rid of large amounts of starch and dry on paper, but better in a fabric towel. This ensures that the potatoes will be crispy, with a Golden crust and not fall apart. You can grate the potatoes on a coarse grater, try looking a convenient way.