Three potatoes, peeled and chopped, are essential ingredients.
Two glasses of water of roughly 500 milliliters each
1. One onion, cut very finely
a total of three minced garlic cloves
Coriander and parsley, both chopped, in large quantities
chile flakes, to taste (optional), half a teaspoon
1.5 cups of semolina
Add salt to taste.
For frying, vegetable oil is used.
Details to follow:
Potatoes should be boiled.
Put the potatoes that have been diced into a saucepan, and then pour in two cups of water. Bring the potatoes to a boil and continue cooking them until they are cooked but still have a hard bite to them. Remove the potatoes from the water and leave them aside to cool down a little bit.
Get ready to make the mixture of garlic and onions:
To prepare the food, heat a frying pan over medium heat and add a reasonable quantity of vegetable oil. The onion should be finely diced, and the garlic should be minced. Sauté them until they begin to exude a delicious scent and develop a golden brown color. This often takes between five and seven minutes.
To season the potatoes, add the potatoes that have been drained to the pan along with the garlic and onion ingredients. The dish should be seasoned with chili flakes and salt, if using. You should give everything a thorough stir, making sure that the spices and the onion-garlic combination are distributed equally over the potatoes.
The potatoes should be coated with semolina.
A second dish should be used to spread the semolina. Apply a layer of semolina to each potato piece that has been seasoned, making sure that each potato piece is covered uniformly on both sides. After being fried, this will assist in producing a texture that is crispier.
Fry the potatoes in oil:
A substantial quantity of vegetable oil should be heated over medium-high heat in a frying pan that is either the same or a different one. Place the potato chunks that have been coated in semolina into the heated oil in a careful manner. They should be fried until they are golden brown and crispy, flipping them regularly to ensure that they cook evenly.
After the potatoes have reached the desired level of crispiness and golden brown color, take them from the oil and let them to drain on a dish that has been lined with paper towels. After this, make any necessary garnishes. Coriander and parsley that have been freshly chopped should be used as garnish!
As a delectable snack or as a side dish to your meals, serve the Crispy Potato Delights while they are still hot.
Recommendations for Serving:
Dipping Sauces: Make sure to serve these crispy potatoes with a selection of dipping sauces, such ketchup, spicy mayonnaise, or a herb sauce made with yogurt.
You may serve them as a side dish, and they go very well with grilled meats or seafood, giving your meal a crunchier texture.
This is a terrific party snack that can be presented on a tray with toothpicks to make munching more convenient. It is perfect for parties.
