Crispy French potatoes: a new twist on a classic family favourite

What if we fry potatoes in batter? Someone already considered this idea and called the dish "French potatoes." They are so tasty and filling that I don't need to prepare anything else.

Sometimes, I make French potatoes twice, even three times a week. No wonder my husband loves them. Potatoes are so versatile that they work in many different variations and dishes. And in this version, they are simply outstanding.

The name "French potatoes" can be a little misleading, as we usually refer to popular dishes like potato gratin, creamy potato dauphinoise casserole, or the absolutely brilliant pommes de terre fondantes by this name. However, this time, we mean a different, slightly less demanding recipe.

In this version, the potatoes are coated in aromatic batter and fried in a hot pan, which gives them their crispy crust. French potatoes are best served as the main part of the meal, not as a side dish. Be sure to have fresh vegetables in the form of coleslaw. Preparing an aromatic dressing is also recommended.

Ingredients:

• 450g potatoes,
• 1 egg,
• 3 tablespoons thick yogurt,
• 3 tablespoons wheat flour,
• 1 tablespoon potato starch,
• dried garlic,
• thyme,
• ground paprika,
• salt and pepper,
• oil for frying.

Instructions:

1. Peel and wash the potatoes, then dry and slice them.
2. Parboil them in lightly salted water for 6-7 minutes.
3. Take them out of the water and set them aside to cool.
4. Mix the yoghurt with the egg. Add garlic, ground paprika, thyme, salt, and pepper. Then, add sifted flour and mix thoroughly.
5. First, dip the potatoes in the batter, then fry them in hot oil on both sides until golden brown.
6. Place the finished French potatoes on a plate lined with paper towels.
7. Serve with coleslaw and garlic sauce.