This recipe contains two secrets that make potatoes with a delicious crispy crust. The potatoes are very tasty, you can cook them for a festive table, well, just like that on a weekday.
So, peel the potatoes and cut them into slices. Take as much potatoes as you need - in this recipe, it is not the proportions that are important, but the cooking process itself.
Now we take paper towels and wipe the potato wedges well to remove excess moisture. This is the first secret. If the potatoes are not wiped off, they will not be crispy. Or it will be, but not at all what it should be.
Transfer the potatoes to a deep bowl or saucepan and add a few tablespoons of bread crumbs. Then add vegetable oil. There should be twice as much oil as crackers. That is, if you added 3 tablespoons of crackers, then there should be 6 butter.
At the same stage, you can add some dry granular garlic or, for example, oregano. Or do without spices altogether - we will add them, as well as salt later.
Mix the potatoes well so that each slice is in breadcrumbs and butter. Then put the potatoes on a baking sheet covered with parchment. The slices should be in one layer, not tight.
We bake the potatoes in the oven for about 30 minutes. The temperature is 200 degrees.
Then we take out the potatoes, put them back in a deep bowl. And now we salt to taste, and also add spices. I usually have ground black pepper and paprika. You can also add finely chopped greens. Stir and our potatoes are ready.
Adding salt at the very end is the second secret. If you add salt to the potatoes at the beginning, then during cooking in the oven, the potatoes will begin to release juice from interaction with the salt, and the crisp will not work.
In general, to summarize: to get a crispy crust, wipe the potatoes with a towel and add salt at the very end. Well, bread crumbs, of course, are also important.
Serve some sauce with the potatoes and you can enjoy the taste. Bon appetit, friends!
Read also: Delicate apple pie with sour cream. And this is not charlotte
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