English students have developed a mathematical formula for making the perfect fried potatoes. With this trick
Students from the University of Essex and the Samuel Whitbread School in Bedfordshire, England, have developed a method for making the perfect fried potatoes. They took the average dimensions of a potato and calculated the angle at which you had to cut it in order to be able to fry it as crispy as possible.
Cut at a 30 degree angle
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To put it simply: don’t just cut the potatoes vertically but at an angle. So that the surface of the individual slices is larger. With this cutting technique, the surface of the potatoes is enlarged by up to 65 percent and thus offers more space that can be crispy in the pan.
Fry in clarified butter
For the perfect taste and optimal crispness, heat enough clarified butter in a large pan and fry the (pre-cooked) potato slices in it. Do not turn over too often to prevent the potatoes from falling apart.