You Don«t Just Throw It Straight onto the Pan: Chefs Fry Potatoes with a Crust Like This 0 57

To achieve a delicious side dish, it is necessary to alternate frying with and without a lid, carefully flipping the pieces with a spatula, and salting the dish at the very last moment. Even if all the steps are followed, the desired result may still not be achieved, noted experts from Huffpost.

However, the secret to perfect potatoes has been revealed — it is relied upon by renowned chefs such as Gordon Ramsay, Mary Berry, and others.

How to Fry Crispy Potatoes

For the ideal crust, the potatoes are first coated in semolina. This should be done not immediately, but only after the root vegetable has been boiled until semi-cooked and drained in a colander.

Many home cooks rush and place the potatoes in the oven or on the pan right after boiling. Experts strongly recommend cooling the vegetable or even putting it in the refrigerator overnight.

Then, the potatoes are fried in a very hot pan and gently shaken.

The semolina absorbs excess moisture from the surface of the potatoes. Upon contact with hot oil, it turns into a thin crust that resembles the coating on fried chicken. The inside, however, remains soft, as it should.

You can immediately add your favorite spices to the semolina:

garlic;
paprika;
pepper;
curry;
turmeric;
khmeli-suneli and others.