Renowned chef and Masterchef TV show judge Marcus Wareing shared the secrets of making chips, reports the MyLondon edition.
According to him, potatoes must be boiled before frying. However, it is important not to rush. “If you do this too quickly, they will only reach readiness on the surface, but will remain solid on the inside,” he explains.
Then the water should be drained and the potatoes left alone until they dry out. Only then can it be fried in a pan in hot oil. Shake the pan from time to time with the lid closed. The chef thinks the potato slices will be crispy and the core will be soft and crumbly as a result.
Previously famous Australian chef Rob Nixon described the recipe for the perfect mashed potatoes. He argues that the most important step is preparing milk. The Australian pours it into a saucepan, puts it on high heat and adds potato peels. It is in them, in his opinion, that the secret of the dish lies.