How to Prepare Tasty Cruchy Potatoes

Cruchy Potatoes. Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.

The result is this recipe, which we firmly and un-humbly believe will deliver the greatest roast potatoes you've ever tasted: incredibly crisp and crunchy on. 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. You can have Cruchy Potatoes using 4 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Cruchy Potatoes

1. You need 5 of large potatoes.
2. It's of Water.
3. You need 1/2 teaspoon of salt (it’s good if you prefer to not use).
4. It's of Cooking oil.

The best crispy roast potatoes - an essential component of any roast dinner! You know when you go to a restaurant for a sunday dinner, how disappointing is it when the roasties aren't crispy! They're just a bit browned and chewy at the edges, instead of having that satisfying crunch. Crispy roasted potatoes vs. soggy roasted potatoes.

Cruchy Potatoes step by step

1. 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..
2. 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..
3. Remove and drain..

One is a clear winner and one just isn't worth the calories. It's basically a fight between good and evil. Cut evenly-sized potatoes: Your first step is one that will make the biggest difference — take the time to evenly dice your potatoes. Drain the potatoes well, then shake in the colander (or back in the pan), to rough up the edges a little. Let me introduce you to your new favourite way with potatoes.