Today a very easy recipe that hide some pitfalls: fried potato crispy inside and soft on the outside.
How many times it happens to cook some patates that in few minutes became so soft that it happens a loss of crunchiness?
So many times. In this way I can assure to you that they will be super crispy inside and soft on the outside. But, above all, the thing that really amazed me, is how they stay dry. Of course I suggest to eat them once you’ve fried them but they stay in that way for a really long time.
Here the recipe.
Video recipe of the day
- DifficultyVery easy
- CostVery cheap
- Preparation time5 Minutes
- Cooking time20 Minutes
- Cooking methodFrying
Wash the potatoes and peel them
Cut potates in slices of 1/2 cm
Warm the sunflower oil. To know if the oil is at the right temperature you have to dip the toothpick and if this will sizzle it then then oil will be ready.
Start to pit your potatoes in the oil.
The secret to have potatoes crispy inside and soft on the outside is that you don’t have to cover all the pan but you have to leave a little bit air in order to let the steam out. Cook at high fire for 12 minutes.
Cook it without the cover at low fire for the last 5 minutes. If you want put some rosemary in the oil.
drain the oil of your potatoes.
put the salt and eat them immediately.
If you want to leave the starch of your potatoes, put them in cold water for 30 minutes or put them in cold water the day before and let them in the fridge. Next day you will have to dry them and then you can fry it all.
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