The golden rule that will make your fries extra crispy: a little trick

The main task when cooking fried potatoes is to make them extremely crispy. To do this, housewives use a variety of tricks.

And recently Mary Berry, in her cookbook "The Love of Cooking," told us about her own trick for cooking potatoes, thanks to which they always turn out very crispy, the Mirror writes.

According to Mary, semolina is a great way to get a tasty, crispy crust on the potatoes when you roast them in the oven. In addition, the semolina will also absorb excess moisture and oil from the potatoes, making them even tastier. By the way, you can use semolina to add crispness to potatoes both when baking them in the oven and when deep-frying them.

The expert also advises using goose fat for frying potatoes. It will give the dish an additional, unique flavor and rich taste. Goose fat can completely replace the use of oil, or add a small amount of fat 15 minutes before the end of cooking.