What does cooking in oil make potato stiff and crunchy, but cooking in water just makes it soft and floppy?
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On contact with oil, the moisture on the surface of the potao, or any other food item, immediately vaporises, sending out volcanic jets of steam that spatter the oil. The exterior of the potato is now dry, mummified into a hard crust. Within that shell, the temperature skyrockets and the water vapour that didn’t make it to the surface in time to escape is trapped. It steams the potato flesh instead, giving it that fluffy quality that contrasts so nicely to the crunch.
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