Get Crispy Potatoes Every Time with These Tips

There's nothing more frustrating than sitting down to breakfast and taking a bite out of a soft potato. No potato should suffer such a sad fate, so we have a reliable way to get crispy potatoes every time. Start with reddish-brown potatoes that are high in starch (starch = crunchiness). Then the potatoes should be cut into thin enough slices to get a crisp crust, but not so thin that it turns into potato chips. Before frying, pour boiling water over it until soft — this will help the potatoes to fully fry inside, without burning on the outside. After boiling, dry the potatoes properly, otherwise the excess water will turn into steam, and the potatoes will become mushy, not crispy. Pour the dry potatoes into a hot pan, greased with oil, and mash them with a spatula so that they really catch fire.Crispy potatoes for breakfast
Cut the potatoes into ⅛ - inch thick circles.Bring a medium-sized pot of water to a boil. Add the potatoes and cook until they can barely be pierced with a fork, such as when you pick up a slice of cucumber in a salad.Tip the potatoes into a colander, shake well, then place on a baking sheet lined with paper towels.Preheat a thick-bottomed skillet over high heat for a few minutes, then brush the bottom about ⅛ inches with olive oil.If you want to add onions or peppers to the potatoes, fry them in a separate skillet over medium heat, drizzled with a tablespoon of olive oil, until soft, then transfer to a bowl.Put the potatoes in a small bowl along with the onion and pepper, if using, and season with salt and pepper.Carefully put the whole mass on a hot frying pan, spread a little with a flat-bottomed spatula, then mash the potatoes so that they sizzle. Give it a little time to brown, then turn it over. It's okay if it doesn't stay in the solid mass, since we don't make hash browns.