"Pandora" > wrote in message
...
> 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...
> --
> Kisses and cheers
> Pandora

My only comment is that you'd have been my slave had you tasted my potato
chips. I too discovered the secret, just by trial and error. I would use a
mandolin to shave the chips into ice water and let it sit for an hour give
or take. A sprinkle of sea salt. Then two fryings, because the oil cools so
fast. It worked for all kinds of shapes, my favorite being waffle cut. And
before I knoew it was fashionable I ate them with mayo mixed with mustard.

I'd have owned you after one chip. And you know what they say about potato
chips.

But to be fair, the Belgians got there first.

Paul