FOOD NEWS
How To Prevent Burning Pan-Fried Potatoes Once And For All
BY CATHERINE NYORANI
It can be too easy to burn potatoes when frying them in a pan, turning them from crisp to blackened. One way to avoid this pitfall is to use less starchy potatoes like Yukon Gold.
Starches contain sugars that easily caramelize (and later burn) in high heat, so the less starch, the better. Additionally, you should use light oils with a high smoke point.
Butter is a poor choice, but you can mix it with vegetable oil or use clarified butter, which has a higher smoke point. Lastly, cut your potatoes into equally-sized pieces.
Uniformity is crucial for consistent cooking. While they're frying, watch your potatoes carefully and keep the heat high enough to brown them, but not char them.