A chef from a prestigious restaurant shocked the culinary world with his secret.
It turns out that in order for fried potatoes to turn into a masterpiece with a crunch that can be heard at the next table, you need an unexpected ingredient - ordinary corn starch.
Yes, yes, the very one that’s been gathering dust in your closet.
Just a pinch and your slices will be covered with a magical crust, and the inside will remain melting like a cloud.
The secret is simple: after cutting and washing the potatoes, dry them thoroughly, as if you were preparing them for a photo shoot.
Then sprinkle with starch (1-2 tsp per serving) and stir as if it were gold dust.
Heat the oil to the point of “aaah, it’s about to boil!” — this is the only way to get that crispy armor.
Fry in small batches, otherwise instead of a culinary triumph you will end up with a sad stew.
But the main trick is that even after a couple of days the potatoes won’t turn into rubber!
Reheat it in a dry frying pan or in the oven and it will be crispy again, just like it came out of the oven.
Salt draws out moisture, while starch does the opposite. This product is your new best friend: it creates an invisible shield that keeps all the juices inside the slices and forms a mind-blowing crispy crust on the outside.
Try this life hack and your potatoes will change all your ideas about home cooking.
