That makes my fried potatoes taste better than my wife's.

Every experienced housewife brags about her recipe for fried potatoes. This dish is a signature in many families. And for good reason! It is very simple, spoil fried potatoes with mushrooms, for example, is almost impossible. Except for the stale food. But such mistakes are avoided even by the youngest hostess.

Today I want to bring to your recipe arsenal another simple, but very useful instructions. For those who are already trained in the preparation of fragrant fried potatoes, this will be an addition to the existing life hacks. But for beginners it will be a real find.



I tried a lot of things myself when my culinary experience was small. For example, listened to the advice of a neighbor and froze potatoes before frying. Nothing good came of course... The main problems that arise when cooking such a dish are as follows: potatoes fall apart or turn out without crust at all. With our little secret, you can make the perfect potato. Here we go!



The ingredients

• 7 large potatoes
• 1 bulb
• 4 slices of garlic
• 200g white mushrooms
• salt and pepper
• sunflower
• flour

Preparation

1. First of all, thoroughly wash the potatoes and peel them. Then it needs to be cut. I'm used to bars, although my mom always cuts in small, thin stripes. And now the most important thing: you need to sprinkle sliced potatoes with flour and mix well! Thanks to the flour, the fried potatoes will retain their integrity.
   
   
   
   
2. Carefully warm the pan with butter and send our potatoes there. During frying, you can add a little flour.
   
   
   
   
3. Now you can wash and cut the mushrooms, and then the beam. Then we send it all to potatoes, salt and pepper.
   
   
   
   
4. Do not forget to mix occasionally and prepare for the most delicious dinner. Believe me, the potatoes will not fall apart, and the crust will turn crispy and appetizing. Everyone to the table!
   
   
   
   

Have you ever had any strange experiments with fried potatoes that did not produce a successful or appetizing result? Perhaps you can suggest a few more cooking methods that always work for you?