Wash the potatoes and boil them until firm to the bite (not too soft, otherwise they will fall apart) and allow to cool slightly.
Cut the potatoes in half and salt them.
Beat the egg, whisk and also salt.
Turn the potato halves one after the other in flour, egg and breadcrumbs. Press the breadcrumbs down a little.
Heat plenty of oil in a deep pan or casserole so that the potatoes can swim in it. Test with a wooden spoon.
Bake potatoes until golden brown and drain on kitchen roll.
Serve as a side dish with other fried food or alone with garlic or herb sauce.
Preparation Tip:
The potatoes can also be prepared with a sesame or other additionally refined breading.
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