Simple pantry staple creates the ultimate golden crust on fried potatoesThe secret to achieving a perfect golden crust on fried potatoes lies in a simple pantry staple: wheat flour. Preparation is critical; once sliced, the potatoes must be rinsed thoroughly to remove surface starch and dried completely with paper towels. During the first few minutes, the slices must remain undisturbed to allow the high temperature to set the flour-based crust. Ekaterina Smirnova, home nutrition consultant: "Adhering to the ratio of two tablespoons of flour per kilogram of potatoes is the standard. It fails to produce the same delicate golden crust and may negatively alter the traditional taste of the dish.