FoodBanter.com - View Single Post - Finally my SUPER CRISPY fried potatoes SECRET and recipe.

Peter A

In article >, says...
> 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...
>
>

This is indeed a great recipe but it is hardly a secret - soaking in
water and double frying have been around since before dirt.

--
Peter Aitken