There are many secrets to frying potatoes with a crispy crust.
The appearance of a golden crust on potatoes during cooking will largely depend on the type of root vegetable and the frying pan.
For frying, choose non-starchy varieties and use cookware with a thick bottom, especially if we are talking about a frying pan - cast iron or with a non-stick coating will do.
By following three simple rules, you can fry delicious potatoes with a tender, crispy crust.
Salt
To make the potatoes tasty and to form a crust, you need to know when to salt the dish.
Timely salting will do its job – the potatoes will turn out tender, juicy and crispy.
Salt the potatoes immediately after you see that a delicate crust has begun to appear.
Spices
You can improve the taste of potatoes by using seasonings, herbs, and spices. Products such as turmeric and curry are especially successful in this regard.
The spices will help the potatoes acquire a distinct golden hue and make the crust much more appetizing.
Oil
You can't spoil the dish with butter. Many people fry potatoes in vegetable oil, but it's better to combine and add a small piece of butter. It will be much tastier and will create an appetizing crust.
