You prepare dinner fried potatoes the fallacious method – strive Nigella Lawson’s hack for crispy spuds


Having trouble getting your fried potatoes super crispy?

Try this chef-approved hack to take your Sunday lunch staples to the next level.

Nigella Lawson, Mary Berry and John Torode are among the celebrity chefs who swear by spuds with semolina.

After the potatoes are pre-cooked, the stars like to rough them up and coat them with the 1 pound ingredient before beating them in the oven.

On her website, Nigella describes her process for making “perfect” roasts that are “sweet and soft” on the inside and “golden brown” on the outside.

She uses a three-step method that involves using hot oil, chopping spuds to the optimal size, and dredging them in semolina.

Nigella Lawson uses semolina to add extra crunch to her fried potatoes

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Nigella said, “There are three key things that I think make the difference: The first is the heat of the fat – if it’s not scorching hot, you have no chance, and since goose fat has a very high smoke point and tastes good, it’s my annual choice here; The second is the size of your potatoes – you want them to be relatively small so that the ratio of crispy outside to fluffy inside is optimized. and finally I think that dredging the potatoes – and this is a family practice inherited through the maternal line – in semolina instead of flour after boiling and then really rattling around in the pan so the potatoes are mashed a little on the surface So that they get caught up in more hot fat is of great help. “

The method is very similar to that of Mary Berry, who also uses goose fat and semolina in the preparation of her spuds.

During an episode of BBC One’s UK’s best home cook, the foodie said, “I like to just cook them a little at first and then toss them in something like semolina or scrape them so they’ll all get crispy.

“Then put them in a really hot pan with goose fat.”

Many struggle to make their roasts crispy on the outside and fluffy on the inside

If Nigella and Mary’s recipes aren’t enough to seduce you, you might also be interested to know that John Torode likes to use semolina in fried potatoes.

In one episode of John’s and Lisa’s weekend kitchen, the chef spoke to his wife as a television presenter about Sunday dinner.

He recommended coating spuds with 1-2 tablespoons of olive oil before seasoning and sprinkling with semolina and rosemary leaves. Yum!

So are you going to try the cooking hack? Let us know in the comments below.


Chefs like Nigella Lawson, Mary Berry, and John Torode toss their spuds in semolina before toast them

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Are you looking for more cooking tips? We’ll cover you.

A mom recently revealed how a sieve can be used to make “the best scrambled eggs ever”.

In the meantime, try this tip to give Yorkshire puddings the perfect climb every time.

And apparently we all cooked sausages wrong.