A little trick before baking allows you to prepare potatoes that are crispy on the outside and soft on the inside.
The trick with vinegar was invented by professional cooks from Britain. This product not only provides an appetizing crust, but also prevents the vegetable from falling apart and turning into "mush".
There are some nuances to baking potatoes. For example, it is enough to keep the vegetable in the oven for a little while, and a crust will form. But the vegetable is hard inside. If you overcook it, the slices will wrinkle.
British cooks first boil the potatoes for 30 minutes. About 13 minutes after the start of cooking, add 1 teaspoon of vinegar (white, apple or wine) to the pan.
After half an hour, cool the potatoes, add oil, spices, garlic and mix well. Then put the vegetable in the oven (180 °C) and bake until golden brown.
As a result, the dish is worthy of a restaurant menu: the potatoes are soft on the inside, and the crust on the outside awakens the appetite.
