Brown crispy fried potatoes
Since I'm a big fan of fried potatoes, I asked several restaurant chefs and came to the following conclusion:
Fried potatoes will turn brown and crunchy if the pan is at least half a centimeter full of oil - or whatever frying fat is.
Whether diced or sliced, they are guaranteed to be crispy. It is best to peel the potatoes and let them boil for 10 minutes (do not cook) in salted water.
Then they have a little salt flavor and the right consistency for frying.
IMPORTANT! The fat must be really hot and hiss when you put the potatoes in it, otherwise it will not work.
