When i was younger my mother always made fried potatos in the heavy skillet after a long day of work and they came out in whole golden pieces with nice crisp edges. Now that i am retired and cooking weeknight suppers for myself from store bought bag spuds they always seem to brake down. I slice them up and put them in hot oil on the stove just trying to make a simple homestyle dish like we had in the past. Every single time they turn soft and break into mushy crumbs insted of staying whole. I am not sure what is hapening with the starch or the heat. Does anyone know why potatos fall apart when frying and how to keep them from breaking up in the pan.
