Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, cruchy potatoes. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Cruchy Potatoes is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Cruchy Potatoes is something that I’ve loved my whole life.
Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato-like paste has built up on the potato chunks. Somewhere between oven-roasted potatoes and crispy hash, these little creamer potatoes are smashed to increase their surface area and contact with the pan. The result is the crunchiest-ever crust.
To get started with this recipe, we have to prepare a few ingredients. You can have cruchy potatoes using 4 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Cruchy Potatoes:
- Take 5 large potatoes
- Take Water
- Make ready 1/2 teaspoon salt (it’s good if you prefer to not use)
- Get Cooking oil
They're just a bit browned and chewy at the edges, instead of having that satisfying crunch. Check the potatoes for salt, pepper, and a further showering with fresh herbs (if using). Let me introduce you to your new favourite way with potatoes. In a large bowl, toss potatoes with oil, garlic powder, Italian seasoning, and Cajun seasoning, if using.
Instructions to make Cruchy Potatoes:
- Peeled potatoes and washed well with running water. Cut into thin strips or use a rough grated texture. Soak it with salt water in about 10 minutes. And then filter the water before frying.
- In the wok, heat the cooking oil. make sure it's really hot then fry the potatoes. The potatoes must sink in the oil. Do not stir until the potatoes float on the surface. Keep stirring so that it cooks evenly.
- Remove and drain.
Drain the potatoes well, then shake in the colander (or back in the pan), to rough up the edges a little. Crispy roasted potatoes vs. soggy roasted potatoes. One is a clear winner and one just isn't worth the calories. It's basically a fight between good and evil. Whenever we make the frozen roasted potatoes, I always leave them in the oven for a litttlleee but extra time so that they get extra crispy.
So that is going to wrap this up with this exceptional food cruchy potatoes recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
