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Tips for perfect crunchy fried potatoes
The article explains the secret to preparing crispy, fried potatoes like those served in restaurants, through simple steps that include choosing good quality potatoes, removing excess starch by soaking them in water and then thoroughly drying them, and adding a tablespoon of starch for each kilogram of potatoes to create a crunchy crust. It also emphasizes the importance of heating the oil well and frying the potatoes twice to achieve a crispy exterior and tender interior, with salt added immediately after frying. These methods help produce crispy, perfectly golden potatoes.
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