Even something as simple as fried potatoes can be made even tastier.
For example, some housewives scratch peeled root crops with a fork before slicing.
It turns out that scratched potatoes quickly and easily acquire a delicious crust.
When such potatoes are fried, that very appetizing crust that we all love appears fastest in places where the juice comes out.
And with scratches, we just provoke damage so that this juice comes out and roasting is of better quality.
It is not worth making an effort in this matter, deep dents on root crops are useless.
The rest of the recipe for fried potatoes is familiar. Cut the root vegetables scratched with a fork into small pieces.
Fried potatoes are salted in the middle of cooking, but sprinkled with spices at the end so that they give all their flavors to the dish.
Potatoes scratched before cooking are better fried, do not fall apart.
Potatoes do not taste steamed or stewed, as is often the case, namely fried.