The perfect addition to dinner is crispy potatoes. But it’s not always possible to make it the way you want. Usually butter is used for this, but there is a way to get an even crispier crust using regular flour.
Three spoon method – a simple and effective way to achieve a delicious crispy skin and soft core of potatoes.
The secret is that flour creates a dry coating that forms a golden and crispy crust during frying, preventing the rapid evaporation of moisture. This allows you to achieve the perfect combination – crispy surface on the outside and soft, airy potatoes on the inside.
Ingredients:
- potatoes – 5-6 pieces;
- wheat flour – 3 tablespoons;
- salt and spices – to taste.
Preparation:
1. Cut the potatoes into wedges or rounds, then soak in cold water for 10-15 minutes to remove excess starch (this will make the potatoes crispier).
2. Dry the potatoes thoroughly before frying.
3. In a deep bowl, mix flour with salt and spices.
4. Dip each potato piece in this mixture, covering them with a thin layer of flour.
5. Fry the potatoes in batches so that they do not stick together. Fry until golden brown, turning regularly to ensure even crust.
6. Place the finished potatoes on a paper towel to get rid of excess oil. Serve hot with your favorite sauces.
This method achieves the perfect crunch that is often unattainable with regular oil frying.
