Soaking cut potatoes in salt water before frying brings the starch to the surface.
Homemade fried potatoes can be crisp and crunchy with the right steps. Many fries sold at the retail and restaurant level are fried prior to being frozen, then fried again before being served This additional frying step, as well as a starch coating, help these potatoes become crisp on the outside and remain crisp after the final cooking step. You can easily mimic this technique at home.
Instructions
1. Fill the fryer to the fill line with vegetable oil and heat to 375 degrees Fahrenheit.
2. Fill the plastic container about half full with water and add 1 teaspoon of salt for every quart of water.
3. Cut the potatoes on the cutting board into the desired shape and place them in the salt water to soak for about 30 minutes.
4. Remove a few handfuls of potatoes from the salt water, pat dry on the paper towels and drop into the heated fryer. Allow to fry until light golden brown in color. Fry times will vary based on the chosen cut size.
5. Allow fried potatoes to drain well over the fryer and place them in a single layer on the drying rack. Rest the fried potatoes for at least 10 to 30 minutes at room temperature.
6. Repeat this until all potatoes are fried and on the drying rack.
7. When ready to serve, drop the potatoes back into the fryer for 1 minute to crisp and heat.
Tags: fried potatoes, salt water, drying rack, place them
