• When the potatoes are tender inside and crisp outside, remove from heat.
• Taste and add extra salt if needed before serving.

Pro Tips:

• Avoid Overcrowding: Too many potatoes in the pan will steam instead of fry. Cook in batches if necessary to maintain crispiness.
• The Lid Trick: If the potatoes brown too fast but are still firm inside, cover the pan for 3–5 minutes to let steam soften them, then remove the lid to crisp them up.