Peel potatoes, washed in cold water and carefully blotted with a paper towel each tuber to remove moisture, the main enemy of crisp. Then the potatoes cut into uniform cubes thickness of about 1 cm. If the wedges are of different sizes, they will be roast thoroughly uneven under mountain thin. Since the sliced potatoes again will allocate a certain amount of moisture, it is recommended to dry again with a napkin.
For frying potatoes, choose a wide frying pan with a thick bottom. Pour the oil in a frying pan and a good warm up. In hot oil pour potatoes no more than 2 layers. Fry for about 5 minutes, until lightly browned bottom layer. Gently stir potatoes to the upper layer was on the bottom of the pan.
Again, roasted potatoes until golden brown for 3-4 minutes and repeat the procedure of mixing. Whole potatoes are not recommended to mix more than 3-4 times, otherwise it becomes soft. In the process of cooking is not necessary to cover the pan lid.
To salt the potatoes should be no earlier than 5 minutes until tender, otherwise it will let a lot of juice and the desired crust will turn out. If desired, add onions or garlic, and fresh herbs. Fried potatoes in a pan with a slotted spoon to get better to stack the fat. From the excess oil can also get rid of shifting first potatoes on a paper towel, which will absorb the excess, and then you can transfer to a plate and serve. Hopefully, now the question is how to roast potatoes in a frying pan could become for someone relevant, but not for you.