Who doesn't love fried potatoes? With an appetizing ruddy crust, and a pickle - just overeating))) I'll tell you now how to make fried potatoes even tastier - the whole secret is to salt it correctly.
Cooking:
I think everyone knows the recipe: cut the potatoes into strips or cubes (as you like) and fry in vegetable oil or melted lard. Add onion, garlic and pepper if desired.
So, while frying potatoes, you need to mix every 3-5 minutes, but DO NOT SALT!
As soon as a golden crust appears - and this usually happens by the end, when the potatoes are ready, only then you can salt to taste.
Why fried potatoes are salted at the end: because salt does not allow a golden crust to form, potatoes are fried longer, poorly fried - in general, it does not always work out well.
And if you fry without salt, then the potatoes turn out ruddy, appetizing, quickly fried.
That is why we add salt at the very end, literally 1-2 minutes before readiness. It seems to be at first glance it seems like a trifle, but in fact the result is completely different. That's why fried potatoes are salted at the end.
Write in the comments how do you cook fried potatoes and at what point do you add salt?
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