Sometimes I want to eat that one potato crispy lunch for dinner, right? That's why we brought you a tip on how you can quench your desire and how to keep potatoes crunchy to be able to eat later, at the end of the night. Check out the full article to learn how to do this.
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It can be extremely disappointing to want to eat a crispy potato you've made and hours later it's not as you imagined. Potatoes can be dry inside, the softness may not be the same and not even the crispiness.
How can I solve my problem?
A US magazine states that the best way is to use the same method as you did earlier. For this, if your potato was made in the oven, for example, it is recommended that it be returned to the preheated oven at 400°C. However, your potatoes should be in aluminum foil until heated through.
Afterwards, remove the aluminum lid in the final minutes so that the skin can get crispy again and you have your potato ready. A microwave or an air fryer can be considered easier and faster options, but they will not give the result you want, as they can often make the potatoes drier.
In some cases, we prefer what is faster and more practical, but there is a possibility that the result will not meet your expectations. So, waiting a few extra minutes to get ready and satisfy your hunger the way you want it doesn't hurt.
Another option to choose would be using a frying pan with a little oil. To do this, take a frying pan and grease it with two dessert spoons of olive oil. Wait for it to heat up and then place the potatoes for a period of 5 minutes, stirring them constantly. After that, your potatoes will be ready.
