The 3 Spoon Method: How to Make Fried Potatoes That Are Crispy on the Outside and Soft on the Inside

Most gourmets like fried potatoes, which are distinguished by their tenderness and crunchiness.

In other words, potato pieces with a crust and soft “filling” are considered ideal.

It would seem that preparing such a side dish is very difficult.

But if you know about the “Three Spoons” method, then a positive result is achieved much easier.

The secret of getting crispy fried potatoes with a tender center was shared by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.

The essence of the "Three spoons" method

To obtain potatoes with the consistency described above, you need to use an additional ingredient.

We are talking about flour. For 5-6 potatoes there should be 3 tablespoons of the above-mentioned bulk product. Hence the name of the method.

You need to do the following: cut all the peeled tubers into circles and bars, and then put them in a container with cold water for a quarter of an hour.

While the sliced potatoes are soaking, prepare the flour component: combine 3 tablespoons of flour with salt and spices.

Roll each vegetable piece in the dry mixture and place in the pan.

Once the potatoes are done frying, you will have a delicious side dish.

The dish will have a beautiful crust, crispy, but soft inside. Enjoy your meal!