S ovim tajnim trikom kojeg su izmislili studenti dobit ćeš pri pečenju zaista savršeno hrskav krumpir

• Tko ne voli fino pržen, mirisan, hrskav, slastan krumpir?
• Engleski studenti razvili su matematičku formulu kako će uspjeti savršeno pržen krumpir 
• Naime, to će biti lako ako koristiš ovaj trik…

Studenti Sveučilišta Essex i Samuel Whitebread School u engleskom Bedforshireu razvili su metodu kako spraviti savršeni prženi krumpir. Pri tome su uzeli prosječne mjere jednog krumpira te izračunali pod kojim se kutom treba narezati kako bi prženi krumpir ispao maksimalno hrskav. 

 

 

 

 

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• Perfect Potatoes • ⠀⠀ These are the all-stars. These are the potatoes you’ve been looking for. These are the potatoes you’ll now make for every holiday meal and all the dinners in between. They’re creamy and fluffy on the inside, crisp and salty on the outside. There’s nothing like them. ⠀⠀ Originally from @bonappetitmag, the recipe below is my adaptation and it is named correctly - they are perfect. First they steam to create that fluffy interior, then they roast and crisp up to create the crunchy outside. Make them!! ⠀⠀ 1 bag Yukon or mixed medley organic small potatoes (organic mixed medley from @traderjoes used here). Salt, pepper. Optional but recommended: garlic, fresh herbs. 2 + tablespoons olive oil to toss steamed potatoes in. ⠀⠀ Cut potatoes in half and place flesh side down on deep sheet pan with high sides. Cover potatoes half way with water, pour 1 tablespoon salt into the water and mix around. Add smashed garlic cloves (4-6) and fresh sprigs of rosemary (or thyme, sage or bay leaves, your preference). Cover sheet pan tightly with foil and cook in oven for 20 min @ 400. Pull potatoes from oven and turn oven to 425. Remove foil and pour off all excess water and discard fresh herbs (optional: keep garlic to roast). Place potatoes in bowl and cover with olive oil, additional salt and pepper to coat. Turn potatoes gently with tongs to fully coat them. Wipe down the sheet pan so it’s dry and place coated potatoes, flesh side down, onto sheet pan. Cook at 425 for 30 minutes or until deep brown crisp develops. ⠀⠀ Move potatoes to serving plate, finish with Maldon Sea Salt and serve. Devour. *they are also quite yummy served with sour cream as a little dip * ⠀⠀ **Tag me with your own versions!!**

A post shared by JEN SALUTE✨Food + Family (@talesfromafamilytable) on Nov 25, 2019 at 10:41am PST

Rezanje pod 30 stupnjeva 

Jednostavno objašnjenje: nemoj rezati krumpir vertikalno, nego ukoso. Tako da je gornja površina ploški veća. S tom tehnikom rezanja će se gornja površina krumpira povećati za 65 posto te tako ponuditi više površine koja nakon prženja u tavi može biti fino hrskava. 

Možda vas zanima Znamo najbrži i najjednostavniji način da skuhaš krumpir Life&style

Prženje u maslu

Za savršeni okus i optimalnu hrskavost, ugrij dosta masla u velikoj tavi te poprži (ranije skuhane) ploške krumpira. Nemoj previše okretati kako se krumpir ne bi raspao.  

via GIPHY