Posted by sehstulz9775 on September 04, 19113 at 17:00:42:
In Reply to: トッズ posted by vaclvicj on June 02, 19113 at 20:52:37:
e readily waterlogged, and starting with a dry potato is vital for really crisp results later, as Ramsay makes clear. Put them back in the hot pan to steam for a moment, just to make sure, then allow to cool slightly before frying, not only to save your fingers but also to maximise the drying time.FatMarcus Wareing recipe sauteed potatoes. Photograph: Felicity CloakeOlive oil is the most common choice of frying medium; unlike butter, it won't burn at these temperatures, and if you miss that rich flavour (this is a French classic, after all), you can always add a knob of butter at
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