Fried potatoes are considered one of the best side dishes for the winter season. Renowned chef Jeff Baker, who worked for a long time with the British royal family, shared secrets on how to achieve perfect results when frying potatoes.
Jeff Baker is convinced that potatoes, with a moderate crispy crust and tender texture, should be present even on festive tables. Therefore, it is important to avoid common mistakes that can ruin this beloved dish.
Fresh Vegetable
According to the chef, only fresh tubers should be chosen for cooking potatoes.
“This rule may seem obvious, but not everyone follows it. Carefully inspect the potatoes: they should be whole, without dark spots or mold. Store the selected potatoes in a paper bag (this will ensure ventilation) in a cool, dark place,” advises the chef.
Suitable Variety
For frying using the method recommended by Jeff Baker, it is better to use varieties that easily break down. These will yield a dish with a tender texture inside and a crispy crust outside, reports the online publication The Mirror.
Moderate Amount of Oil
Do not try to drown the potatoes in oil, warns the chef.
“To achieve a crispy crust, you need to boil the chopped potatoes in water for 10 minutes or steam them for 15 minutes. Let them cool and dry a bit before baking. Before baking, gently shake the potatoes in a colander and transfer them to a baking dish with a small amount of oil,” shares Jeff Baker.
Enough Space
Many cook potatoes in small dishes, which can lead to them becoming soggy and turning into mush.
“It’s better to spread the potatoes over several baking sheets so that they roast evenly, and your efforts do not go to waste,” adds the chef.
Optimal Frying Mode
According to Jeff, the cooking temperature causes a lot of debate. The chef recommends frying potatoes in the oven for at least 30 minutes at a temperature of 200-220 °C, remembering to check and turn the potatoes every 10-15 minutes.
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