No butter, no oil: sautéed potatoes are much crispier if you sprinkle them with this ingredient before cooking

Potatoes are a staple in our kitchens. They can be prepared and enjoyed in countless ways. Whether as fries, chips, in a gratin, or mashed, they are loved by young and old alike, summer or winter.

What's undeniable is that they are widely appreciated by the French. In fact, the average French person consumes 52 kg of potatoes per year. But do you know how to make them crispy when sautéed?

The semolina trick for perfect potatoes

Coating potatoes in fine semolina before frying creates a slightly grainy layer that adheres to the surface and becomes very crispy in the hot oil. In fact, the semolina acts in the same way as breadcrumbs.

It absorbs surface moisture from the potatoes, which promotes crispiness. Furthermore, its small grains create an irregular surface that increases contact with the hot oil. Therefore, to use this ingredient correctly, we advise you to start by parboiling your potatoes for 5 minutes in salted boiling water.

Drain them very thoroughly and place them in a bowl. Add 1 to 2 tablespoons of fine semolina for every 500g of potatoes, then mix gently. Finally, pour your potatoes into a hot, oiled pan and remember to turn them regularly until they are golden brown.

This other useful ingredient for crispy potatoes

Don't like the look of semolina, or simply don't have any? Another ingredient will allow you to fully enjoy equally crispy potatoes: baking soda added to the cooking water!

To best perform this technique, simply add one tablespoon of baking soda per kilogram of potatoes to the cooking water. Bring to a boil, then simmer for 8 to 10 minutes. Drain them thoroughly and place them in a warm saucepan.

Add a generous amount of oil and mix. Finally, arrange them on a baking tray and bake at approximately 220°C, ideally using a fan oven, for 35 to 50 minutes.