The “secret” to making the “perfect” French-style potatoes for meat

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Meat in French style is a dish that is extremely popular in the post-Soviet space. Gourmets' love for this dish is explained not only by its amazing taste, but also by the relative simplicity of preparation from completely accessible ingredients. However, it is not without difficulties. One of them is the risk that the potatoes will remain partially raw. This problem is a fairly common phenomenon. And it's not easy to fix the situation.

Details

You can, of course, return the dish to the oven. But there is no guarantee that everything will not turn into “coal”.

However, if you properly process the potatoes before sending them to the oven, the vegetable will reach 100 percent readiness.

What is the trick?

First, the potatoes need to be chopped quite finely. The thickness of each piece should not exceed 7 millimeters.

The chopped vegetable is sent to a cellophane bag. On the surface of the material, you need to make several small holes for air.

The filled bag should be heated in a microwave oven for several minutes. This completes the preliminary preparation of the ingredient.

The processed potatoes will definitely need half an hour to be completely baked in the oven. Even the presence of top layers in the form of meat, onions, mayonnaise and cheese will not hurt.