You fry the potatoes according to all the rules: salt them, cut them equally, heat the pan, but they still turn out limp or stick to the bottom. The secret to perfect fried potatoes is not in the oil or the type, but in one small detail that has long been forgotten.
Add a pinch of semolina directly to the hot pan before adding the potatoes. Semolina instantly absorbs excess moisture and creates a thin crispy crust around each slice. The inside of the potatoes remains soft and crumbly, and the outside is golden and crispy.
Pour the semolina evenly, immediately after the oil, and after 10-15 seconds add the potatoes. Fry over medium heat without touching for the first 5 minutes, then the crust will definitely set.
Try this technique once and you will never use starch, flour or other ingredients again.
Previously, we reported how to make delicious puree from pears and apples without sugar.
