When we cook potatoes in oil and add salt, the salt sticks to the surface of the potatoes and doesn’t dissolve in the oil. Think of it like adding sprinkles to ice cream – the sprinkles don’t mix with the ice cream, they just sit on top. In the same way, the salt just stays on the potatoes and doesn’t mix with the oil. That’s why the oil doesn’t get salty even when we add salt to the potatoes.
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