New twist on classic comfort: How to make crispy French potatoes

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 two or 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 potatoes gratin, creamy potato dauphinoise casserole, or brilliant pommes de terre fondantes by this name. However, we mean a different, slightly less demanding recipe this time.

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 central 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:

                  
• 450 g potatoes (about 1 lb),
• 1 egg,
• 3 tablespoons thick yogurt,
• 3 tablespoons all-purpose 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. They should just be parboiled, so 6-7 minutes is enough.
3. Take them out of the water and set them aside to cool.
4. Mix the yogurt 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.