The secret to crisp potatoes is frying them twice. The first round, at a lower temperature, cooks the inside; the second, hotter round crisps the outside. Resting them in between is just as necessary. Fried in a single round, potatoes come out either raw or soft.
Ingredients
For the potatoes
Method
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Cut them
Cut the potatoes into finger shapes half a centimetre thick.
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Rinse off the starch
Leave them in cold water for 20 minutes, until the water clouds. Rinse and dry them thoroughly.
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First fry
Heat the oil to a medium temperature (160 degrees) and fry the potatoes for 8 minutes, without letting them colour.
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Rest
Lift them into a colander and leave for 10 minutes. This step is not optional.
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Second fry
Raise the heat (190 degrees) and fry the potatoes for 3 minutes, until golden and crisp.
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Salt them
Lift onto kitchen paper and salt them at once; hot potatoes hold the salt.
Tips
- Do not skip the two rounds; in one round the inside stays raw or the outside turns soft.
- Do not put wet potatoes into oil, as the water spits and stops them browning.
- Salt them after frying; salted beforehand they release water and go soft.
Nutrition
Values are per serving and approximate.