Quote:
Originally Posted by allisonintx
it's all about hot oil in the pan and NOT turning them until they're crisp the very first time.
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Hot oil, plenty of it, preheat the pan too, and no turning until they have made a good crisp brown layer on the bottom. I don't rinse or squeeze or anything and still get good results. A good pan that heats evenly, like well-seasoned cast iron, helps.