Hello friends, its Gustavo from Lima, Perú. Hello I hope u are ok! I have a question, at school I learnt to prepare rissoler potatoes, i had to blanch the turned pottaoes, after i had to move them a little in a pan with oil, abd after it goes to the oven till they have a perfect bronzed, and after i stir the oil i dont need, and finally add a little of butter, they look very well, but the crust taste hard, not soft, I asked to my chef, she told me the crust must be crunched, like a fried potatoe, very crocante, but the crust taste hard, strong in my mouth, so I ask the rissoler poatoes are are in thta way? am i doing sonething bad? Nad other question, why do i have to blanch the potatoes first? why do i have to put move them a little in the pan with oil? WHY? what do i gte with that method? Thanks for asnwering , and thanks if u could tell me where can i get that information!!!!!thanks and i hope u can understand my english! Saludos!!!!!!!!!!!y sonrían!!!!!!!!!!! take care and smile!!!!!! Gustavín!