The Internet has finally helped me to do this. Usually I got potato porridge 😄
Ingredients: Potato, Vegetable oil, Mushrooms, sausage, spices if desired
Cooking method:
Rule number 1 Potatoes after peeling and slicing must be soaked in cold water. The water must be cold in order to draw the starch out of the root crop. If the water is hot or warm, the starch will remain in the roots, and the finished dish will become more like stewed potatoes. Starch prevents the potatoes from browning, so you need to get rid of it by soaking. The younger the potatoes, the longer it takes to soak. Best if it takes 30 minutes or 1 hour.
Rule number 2 After soaking the potatoes must be thoroughly dried. It is better if you put the potatoes in a colander and then dry them on a paper towel. Ordinary linen will do. Potatoes must be dry, because excess moisture will prevent the formation of a golden crust. And the contact of water with hot fat can cause stains on your apron or kitchen utensils.
Rule number 3 The pan should be hot, and the oil on it is heated. You should not feel sorry for the oil, the potatoes should be well immersed in it. Don't forget that french fries, beloved by many, are fried in a lot of boiling oil.
Rule number 4 Salt and add various spices should be only after the potatoes are ready. If you salt the potatoes during or before frying, it will give off moisture, which will prevent the formation of a golden crust. Once the potatoes are cooked, transfer them to a platter with a slotted spoon to allow excess oil to drip off. Then salt and add spices.
Rule #5 Never cover potatoes while frying. To get a golden and crispy crust, potatoes should be fried in an open pan.
Rule #6 Don't put too many potatoes in the pan. Optimally 2-3 layers. Not more.