Recipe of Ultimate Flour coated potatoes Cooking Basics for Newbies

Drain the sliced potatoes and shake off any excess water. Dredge the potato slices in the flour to coat all sides. Now dip the slices in the batter and coat well on all sides. Dust the potatoes lightly with flour, tossing to coat as evenly as possible.

Flour coated potatoes is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Flour coated potatoes is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have flour coated potatoes using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Flour coated potatoes:

1. Make ready Irish potatoes
2. Get Flour
3. Get Egg
4. Make ready Seasoning
5. Prepare Oil for frying
6. Get Pepper (optional)
7. Take Water
8. Take Onion
9. Get Spices

Drain well, then shake around in the colander to rough up the edges a bit. Mix the flour and mustard powder, sprinkle over the potatoes and toss to coat. Tip the potatoes carefully into the hot oil and turn them over so each one is coated. In a large bowl, toss potatoes with oil.

Instructions to make Flour coated potatoes:

1. Peel the potatoes, divide each into two and wash it
2. Boil the potatoes with little salt
3. Allow to cook a little tender. Pour on a colander and allow to drain
4. In a separate bowl, add the flour,egg,seasoning,chopped onion and pepper.
5. Add little water to make a smooth paste. U can add red onga to make it colourful
6. Heat oil in a pan
7. Soak the potatoes in the paste and fry until golden brown
8. Serve with ketchup or yaji

Tip the potatoes carefully into the hot oil and turn them over so each one is coated. In a large bowl, toss potatoes with oil. Combine the seasonings; sprinkle over potatoes and toss to coat. In batches, transfer potatoes to flour mixture until fully coated, shaking off any excess flour and transfer to a cooling rack, in a single layer, until all potatoes have been coated. Fry the potatoes in small batches until golden brown on the outside and soft on the inside.

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