My friend, you know I have had many problems with fried potatoes (it's since
about 7 years I try). They came out so soft!!! This is because we don't have
good potatoes (here we are in Italy and not in Germany). And you know I
become very angry when I can't make a good dish. So I have turned on my
brain and I have begun to think. After racking my brains I have invented an
expedient; I don't know if "invented" is the proper term because I remember
(but I have remembered after 7 years) that my mother used to make like this!
To make very crispy fried potatoes: cut them with the proper machine at the
same dimension. Then put the potatoes in a bowl, covered with water. Then
let them stay for about one hour or mo this is the secret. A secret you
will never read on magazines or cookbooks. After, you must dry perfectly
your chips before you double fry (preferably in a fryer).
DOUBLE FRYING (very important):
Light your fryer and turn the temperature at 350°F (180°C). When it is
ready, put inside your dry potatoes and cook till they become golden but not
brown (it will take about 5-6 minutes). Then dry them very well on cooking
paper and let them stay till you are ready to serve them in table (this is a
VERY TIP! Because you can prepare them with great advance ...and if you have
guests...you know what I mean ...you will need only few minutes to have
CRISPY fryed potatoes on your table). Few minutes before serving, put again
your potatoes in your fryer (this time the temperature will b of 375°F
(190°C) and fry till they become golden-brown and very crispy.
TRY TRY TRY! It's true and I Am so happy!
Perhaps someone of you will think I Am the second person who discovered
America (as we say in Italy ...DDD). But if, till yesterday, someone
would have told me to soak potatoes for more then 10 minutes, I would have
told him he was crazy!!!! DDD
Wating for comments...
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Kisses and cheers
Pandora