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

"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

"Paul M. Cook" > ha scritto nel messaggio
news:1wXti.8100$J13.6254@trnddc02...
>
> "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.

Ohhhhhhhhhhhhhhhhhhhhhhh!!!!!

I too discovered the secret, just by trial and error.

Just like me

I would use a
> mandolin to shave the chips into ice water

Ice water????? Ohhh! Tell me! Is it a new secret?

and let it sit for an hour give
> or take. A sprinkle of sea salt.


Also a sprinkle of sea salt???? Is it a new secret? tell me also this tip,
please!

Then two fryings, because the oil cools so
> fast. It worked for all kinds of shapes, my favorite being waffle cut.

I have never made waffle cut because I don't have the machine. But I have a
tool (I have bought it 30 years ago when I went in London) which cut
potatoes in wavy sticks: it's my favourite shape! But I have set aside it
since I have had problems with fresh potatoes (I only fryed frozen potatoes,
because they became more crispy than the fresh ones I bought!)

And
> before I knoew it was fashionable I ate them with mayo mixed with mustard.

Ohh! So do I! I don't like potatoes In Mc. Donald's style: with mayo,
Cutsup or other sauces.

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

Yesss!!!
>
> But to be fair, the Belgians got there first.

Oh! I didn't know!
Thank you for your comment, my dear. We will meet together after the second
chip...it's better ... DDDDD

--
Kisses and thank you
Pandora

>
> Paul

"Pandora" > wrote in :

> I would have
> told him he was crazy!!!! DDD
> Wating for comments...
> --
> Kisses and cheers
> Pandora
>

I add salt to the water

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" > ha scritto nel messaggio
...
> "Pandora" > wrote in :
>
>> I would have
>> told him he was crazy!!!! DDD
>> Wating for comments...
>> --
>> Kisses and cheers
>> Pandora
>>
>
> I add salt to the water

What is the use of salt in the water for potatoes? Could you explain to me?
TIA

--
Kisses
Pandora

"Pandora" > wrote in :

>
> "hahabogus" > ha scritto nel messaggio
> ...
>> "Pandora" > wrote in
>> :
>>
>>> I would have
>>> told him he was crazy!!!! DDD
>>> Wating for comments...
>>> --
>>> Kisses and cheers
>>> Pandora
>>>
>>
>> I add salt to the water
>
> What is the use of salt in the water for potatoes? Could you explain
> to me? TIA
>

I just add the salt, it seems to make for a tastier french fry. I added
the salt the first time because I wanted to. I have explaination I just
salt my soaking water. Not a lot of salt is added say maybe 1/2 tsp at a
guess.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Pandora" > wrote in message
...
>
> "Paul M. Cook" > ha scritto nel messaggio
> news:1wXti.8100$J13.6254@trnddc02...
>>
>> "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.
>
> Ohhhhhhhhhhhhhhhhhhhhhhh!!!!!

My slave, yes, but I'd do the dishes for you.

> I too discovered the secret, just by trial and error.
>
> Just like me

Si. Great minds think alike. Experience is the best tutor. Exploring is
the greatest adventure.

> I would use a
>> mandolin to shave the chips into ice water
>
> Ice water????? Ohhh! Tell me! Is it a new secret?

It is, but too much for tonight. All will be revealed in time.

> and let it sit for an hour give
>> or take. A sprinkle of sea salt.
>
>
> Also a sprinkle of sea salt???? Is it a new secret? tell me also this tip,
> please!

OK, yes, I will tell you. A fine grain of fine salt, sprinkled on the
potatoes before frying will permeate the potatoes and make for a much more
tantalizing, succulent, delicious result. Sea salt is my favorite for
subtlety, tanginess and complexity.

> Then two fryings, because the oil cools so
>> fast. It worked for all kinds of shapes, my favorite being waffle cut.
>
> I have never made waffle cut because I don't have the machine. But I have
> a tool (I have bought it 30 years ago when I went in London) which cut
> potatoes in wavy sticks: it's my favourite shape! But I have set aside it
> since I have had problems with fresh potatoes (I only fryed frozen
> potatoes, because they became more crispy than the fresh ones I bought!)

Ah this is easily fixed. Every mandolin/slicer has a "crinkle cut" knife.
If you pass each stroke through the knife you get a parallel crinkle cut.
But if you rotate the food about 45 degrees between each cut, you get the
famous waffle cut.

> And
>> before I knoew it was fashionable I ate them with mayo mixed with
>> mustard.
>
> Ohh! So do I! I don't like potatoes In Mc. Donald's style: with mayo,
> Cutsup or other sauces.

Horseradish and mayo dressing is awesome with fried potatoes. Another Dutch
invention that I love.

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

Great minds do think alike, my dear.

>> But to be fair, the Belgians got there first.
>
> Oh! I didn't know!
> Thank you for your comment, my dear. We will meet together after the
> second chip...it's better ... DDDDD



Paul

"hahabogus" > ha scritto nel messaggio
...
> "Pandora" > wrote in :
>
>>
>> "hahabogus" > ha scritto nel messaggio
>> ...
>>> "Pandora" > wrote in
>>> :
>>>
>>>> I would have
>>>> told him he was crazy!!!! DDD
>>>> Wating for comments...
>>>> --
>>>> Kisses and cheers
>>>> Pandora
>>>>
>>>
>>> I add salt to the water
>>
>> What is the use of salt in the water for potatoes? Could you explain
>> to me? TIA
>>
>
> I just add the salt, it seems to make for a tastier french fry. I added
> the salt the first time because I wanted to. I have explaination I just
> salt my soaking water. Not a lot of salt is added say maybe 1/2 tsp at a
> guess.

Ohhh! Then I must try! I will let you know.
Thank you
--
Kisses
Pandora

"Paul M. Cook" > ha scritto nel messaggio
news:eKYti.17645$ug3.5360@trnddc06...
>
> "Pandora" > wrote in message
> ...
>>
>> "Paul M. Cook" > ha scritto nel messaggio
>> news:1wXti.8100$J13.6254@trnddc02...
>>>
>>> "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.
>>
>> Ohhhhhhhhhhhhhhhhhhhhhhh!!!!!
>
> My slave, yes, but I'd do the dishes for you.
>
>> I too discovered the secret, just by trial and error.
>>
>> Just like me
>
> Si. Great minds think alike. Experience is the best tutor. Exploring is
> the greatest adventure.



Oh! I love to explore!!!!


>
>> I would use a
>>> mandolin to shave the chips into ice water
>>
>> Ice water????? Ohhh! Tell me! Is it a new secret?
>
> It is, but too much for tonight. All will be revealed in time.


I can pay in Euro DDDDDD!!!!!



>
>> and let it sit for an hour give
>>> or take. A sprinkle of sea salt.
>>
>>
>> Also a sprinkle of sea salt???? Is it a new secret? tell me also this
>> tip, please!
>
> OK, yes, I will tell you. A fine grain of fine salt, sprinkled on the
> potatoes before frying will permeate the potatoes and make for a much more
> tantalizing, succulent, delicious result. Sea salt is my favorite for
> subtlety, tanginess and complexity.


Ohh! "Tantalizing" !!! What a poetic term you use!!! I love it! Many
compliments to you!
And many thank you for this tip. I thought salt could soften potatoes (..I
don't know why)!



>
>> Then two fryings, because the oil cools so
>>> fast. It worked for all kinds of shapes, my favorite being waffle cut.
>>
>> I have never made waffle cut because I don't have the machine. But I have
>> a tool (I have bought it 30 years ago when I went in London) which cut
>> potatoes in wavy sticks: it's my favourite shape! But I have set aside it
>> since I have had problems with fresh potatoes (I only fryed frozen
>> potatoes, because they became more crispy than the fresh ones I bought!)
>
> Ah this is easily fixed. Every mandolin/slicer has a "crinkle cut" knife.
> If you pass each stroke through the knife you get a parallel crinkle cut.
> But if you rotate the food about 45 degrees between each cut, you get the
> famous waffle cut.


Ohhh! I Am very confused! And surprised! I will shaw you a pic. So we will
understand if I have understood
You are very kind to have all this patience to explain to me all these
things
Thank you




>
>> And
>>> before I knoew it was fashionable I ate them with mayo mixed with
>>> mustard.
>>
>> Ohh! So do I! I don't like potatoes In Mc. Donald's style: with mayo,
>> Cutsup or other sauces.
>
> Horseradish and mayo dressing is awesome with fried potatoes. Another
> Dutch invention that I love.


Well! We coudn't never be married (((( (((
DDDDDDDDDDDDDDDD



>
>>>
>>> I'd have owned you after one chip. And you know what they say about
>>> potato chips.
>>
>> Yesss!!!
>
> Great minds do think alike, my dear.
>
>>> But to be fair, the Belgians got there first.
>>
>> Oh! I didn't know!
>> Thank you for your comment, my dear. We will meet together after the
>> second chip...it's better ... DDDDD
>
>
>
> Paul



Thank you very much Paul I enjoyed very much to have met you and I have
enjoyed very much your VERY interesting comments on fried potatoes!!!

Fondly
Pandora

"Pandora" > wrote in message
...
>
> "Paul M. Cook" > ha scritto nel messaggio
> news:eKYti.17645$ug3.5360@trnddc06...
>>
>> "Pandora" > wrote in message
>> ...
>>>
>>> "Paul M. Cook" > ha scritto nel messaggio
>>> news:1wXti.8100$J13.6254@trnddc02...
>>>>
>>>> "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.
>>>
>>> Ohhhhhhhhhhhhhhhhhhhhhhh!!!!!
>>
>> My slave, yes, but I'd do the dishes for you.
>>
>>> I too discovered the secret, just by trial and error.
>>>
>>> Just like me
>>
>> Si. Great minds think alike. Experience is the best tutor. Exploring is
>> the greatest adventure.
>
>
>
> Oh! I love to explore!!!!

Me too!!!!

>
>>
>>> I would use a
>>>> mandolin to shave the chips into ice water
>>>
>>> Ice water????? Ohhh! Tell me! Is it a new secret?
>>
>> It is, but too much for tonight. All will be revealed in time.
>
>
> I can pay in Euro DDDDDD!!!!!

You have a deal, my friend. I can be bought. Money, food, it's all good.

>
>
>>
>>> and let it sit for an hour give
>>>> or take. A sprinkle of sea salt.
>>>
>>>
>>> Also a sprinkle of sea salt???? Is it a new secret? tell me also this
>>> tip, please!
>>
>> OK, yes, I will tell you. A fine grain of fine salt, sprinkled on the
>> potatoes before frying will permeate the potatoes and make for a much
>> more tantalizing, succulent, delicious result. Sea salt is my favorite
>> for subtlety, tanginess and complexity.
>
>
> Ohh! "Tantalizing" !!! What a poetic term you use!!! I love it! Many
> compliments to you!
> And many thank you for this tip. I thought salt could soften potatoes (..I
> don't know why)!
>

Salt and potatoes go together like a man and woman. Seemingly incompatible,
but truthfully inseparable - independent but conjoined, unique but only in
comparison. Some things are just a natural match and are lost without each
other.

>
>>
>>> Then two fryings, because the oil cools so
>>>> fast. It worked for all kinds of shapes, my favorite being waffle cut.
>>>
>>> I have never made waffle cut because I don't have the machine. But I
>>> have a tool (I have bought it 30 years ago when I went in London) which
>>> cut potatoes in wavy sticks: it's my favourite shape! But I have set
>>> aside it since I have had problems with fresh potatoes (I only fryed
>>> frozen potatoes, because they became more crispy than the fresh ones I
>>> bought!)
>>
>> Ah this is easily fixed. Every mandolin/slicer has a "crinkle cut"
>> knife. If you pass each stroke through the knife you get a parallel
>> crinkle cut. But if you rotate the food about 45 degrees between each
>> cut, you get the famous waffle cut.
>
>
> Ohhh! I Am very confused! And surprised! I will shaw you a pic. So we will
> understand if I have understood
> You are very kind to have all this patience to explain to me all these
> things

Not at all, it's my pleasure. I can understand what a potato can do to the
human soul; especially perfectly fried, crispy on the outside and tender on
the inside. And so do you. Perhaps in another place, in another time?

>>>> I ate them with mayo mixed with mustard.
>>>
>>> Ohh! So do I! I don't like potatoes In Mc. Donald's style: with mayo,
>>> Cutsup or other sauces.
>>
>> Horseradish and mayo dressing is awesome with fried potatoes. Another
>> Dutch invention that I love.
>
>
> Well! We coudn't never be married (((( ((( DDDDDDDDDDDDDDDD

Perhaps that is true, my dear, but think of how good the potatoes would
taste.? A life of sin could taste as sweet. Idaho, russets, reds, Yukon
Gold, whites, purple - all could be ours. But perhaps the stars just are
not in our favor?

>
>>
>>>>
>>>> I'd have owned you after one chip. And you know what they say about
>>>> potato chips.
>>>
>>> Yesss!!!
>>
>> Great minds do think alike, my dear.
>>
>>>> But to be fair, the Belgians got there first.
>>>
>>> Oh! I didn't know!
>>> Thank you for your comment, my dear. We will meet together after the
>>> second chip...it's better ... DDDDD
>>
>>
>>
>> Paul
>
>
>
> Thank you very much Paul I enjoyed very much to have met you and I have
> enjoyed very much your VERY interesting comments on fried potatoes!!!

I will always remember tonight, it was magical in a starchy, crispy kind of
way. I am so glad to know I am not alone in my love of the potato. Few
can understand, but you however, know of what I speak. I can never be the
same man again no matter what potato pancake recipe I use. It was magic, my
mysterous friend.

Paul

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

"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

When I was a wee child, and my dad had a 9-5 job, my mom would put the
potatoes to soak everynight for about an hour. Some people nowadays will
use ice water, but she used the coldest water available always.

In those days, she used a cast iron skillet/pot crispy fried potatoes.

The method of double frying is written about in a number of books; I thought
you probably knew about it. I'm glad you found it.

Dee Dee

"Paul M. Cook" > ha scritto nel messaggio
news:nRZti.2112$zg3.2030@trnddc04...

>>> It is, but too much for tonight. All will be revealed in time.
>>
>>
>> I can pay in Euro DDDDDD!!!!!
>
> You have a deal, my friend. I can be bought. Money, food, it's all
> good.


OKKKK!!!!! I will pay you in nature ...
...(nature food. Ofcourse DD)

>>>> Also a sprinkle of sea salt???? Is it a new secret? tell me also this
>>>> tip, please!


> Salt and potatoes go together like a man and woman. Seemingly
> incompatible, but truthfully inseparable - independent but conjoined,
> unique but only in comparison. Some things are just a natural match and
> are lost without each other.

OHHHHHHHHH! What beautiful words yuo say!!
I love very much salt on fried potatoes. But I know people which prefer them
without. It's awful, IMO!

CUT

>> Ohhh! I Am very confused! And surprised! I will shaw you a pic. So we
>> will understand if I have understood
>> You are very kind to have all this patience to explain to me all these
>> things
>
> Not at all, it's my pleasure. I can understand what a potato can do to
> the human soul; especially perfectly fried, crispy on the outside and
> tender on the inside. And so do you. Perhaps in another place, in
> another time?


I AGREE!!! Crispy out and tender inside : just like me DDDDDDD!!!!!
Tell me. How much do you want to tell me ? DDDDDDD


CUT

>> Well! We coudn't never be married (((( ((( DDDDDDDDDDDDDDDD
>
> Perhaps that is true, my dear, but think of how good the potatoes would
> taste.? A life of sin could taste as sweet. Idaho, russets, reds, Yukon
> Gold, whites, purple - all could be ours. But perhaps the stars just are
> not in our favor?

Ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh! Potatoes like stars!!!!! My life
it's a big potatoe...with or without you... (like U2) I think )))


CUT


> I will always remember tonight, it was magical in a starchy, crispy kind
> of way. I am so glad to know I am not alone in my love of the potato.
> Few can understand, but you however, know of what I speak. I can never be
> the same man again no matter what potato pancake recipe I use. It was
> magic, my mysterous friend.


OHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH !!!
Pleased to have met you my "mysterious friend" too!!!! Yes. From now we will
have a lot of Crispy and good potatoes
You are very very NICE! Have a good day my dear and thank you for this nice
conversation

Many and many Kisses
Pandora

"Peter A" > ha scritto nel messaggio
...
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

Ohhhhhhhhhhhhhhhhhh! But it is a pity nobody told me! DDDD

--
Kisses
Pandora

"Pandora" > ha scritto nel messaggio
...
>
> "Peter A" > ha scritto nel messaggio
> ...
> 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
>
> Ohhhhhhhhhhhhhhhhhh! But it is a pity nobody told me! DDDD
>
> --
> Kisses
> Pandora

And over all: how many minutes of soaking. This is important!

--
Kisses
Pandora

"Dee Dee" > ha scritto nel messaggio
...
>
> "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
>
> When I was a wee child, and my dad had a 9-5 job, my mom would put the
> potatoes to soak everynight for about an hour. Some people nowadays will
> use ice water, but she used the coldest water available always.
>
> In those days, she used a cast iron skillet/pot crispy fried potatoes.
>
> The method of double frying is written about in a number of books; I
> thought you probably knew about it. I'm glad you found it.
>
> Dee Dee

Dee Dee. I knew about double frying. But I didn't know to soak potatoes for
one hour and more.!
I didn't know also of iced water. Could you tell me why?

--
Kisses
Pandora

"Pandora" > wrote in message
...
>
> "Dee Dee" > ha scritto nel messaggio I didn't know
> also of iced water. Could you tell me why?

> Pandora
Regarding ice water:

Cook's Illustrated under "French Fries" it say that it is very important to
first rinse the starch off the surface by putting the cut fries and runing
cold water until clear. They say it makes a real difference. Then you fill
the bowl with clear water, ADD ICE, and REFRIGERATE the potatoes for minimum
of 30 minutes.

It says that "when the potatoes enter the oil, they are nearly frozen; this
allows a slow, thorough cooking of the inner potato pulp."

Dee Dee

On Tue, 07 Aug 2007 10:07:57 GMT, "Paul M. Cook" >
wrote:
>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.

You had me right up until the part with mayo mixed with .... <gag>
mustard!

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

Provided that YOU provided the proper condiments of either malt
vinegar or tomato ketchup!

>But to be fair, the Belgians got there first.

Too true. Best fries I've ever had were in Belgium. Served with
mayo. I cheated and used some malt vinegar on mine :-)

TammyM

"Pandora" > wrote

> Dee Dee. I knew about double frying. But I didn't know to soak potatoes
> for one hour and more.!
> I didn't know also of iced water. Could you tell me why?

Just guessing, seems like it would crisp up the cell structure
so the outside would fry up crispy and the inside wouldn't just
soak up the oil and become limp.

nancy

On Tue, 7 Aug 2007 11:33:48 +0200, "Pandora" >
wrote:
<snip delightful journey>

>Wating for comments...

Pandora, my friend, it is always a delight to read your culinary
adventures. You have a way with words! <this is a compliment>

It's cool enough here for me to fry tonight, so I shall make up some
nice super crispy potatoes a la Pandora in tribute :-)

>Kisses and cheers
>Pandora

Hugs, and ciao for now,
TammyM

In article >, says...
> And over all: how many minutes of soaking. This is important!
>
> --
> Kisses
> Pandora
>

I don't know. I don't think it matters too much. The purpose is mainly
to wash the extra starch off the surface.


--
Peter Aitken

"Dee Dee" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>> "Dee Dee" > ha scritto nel messaggio I didn't know
>> also of iced water. Could you tell me why?
>
>> Pandora
> Regarding ice water:
>
> Cook's Illustrated under "French Fries" it say that it is very important
> to first rinse the starch off the surface by putting the cut fries and
> runing cold water until clear.

I didn't kmow of *running* cold water!


They say it makes a real difference. Then you fill
> the bowl with clear water, ADD ICE, and REFRIGERATE the potatoes for
> minimum of 30 minutes.

You say I must add ice aftewr running water fr 30 minutes? I must try!!!!

>
> It says that "when the potatoes enter the oil, they are nearly frozen;
> this allows a slow, thorough cooking of the inner potato pulp."

OKKKKK!!!
Thank you very much! I will try!

--
Kisses
Pandora
>
> Dee Dee
>
>

"TammyM" > ha scritto nel messaggio
...
> On Tue, 07 Aug 2007 10:07:57 GMT, "Paul M. Cook" >
> wrote:
>>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.
>
> You had me right up until the part with mayo mixed with .... <gag>
> mustard!
>
>>I'd have owned you after one chip. And you know what they say about
>>potato
>>chips.
>
> Provided that YOU provided the proper condiments of either malt
> vinegar or tomato ketchup!
>
>>But to be fair, the Belgians got there first.
>
> Too true. Best fries I've ever had were in Belgium. Served with
> mayo. I cheated and used some malt vinegar on mine :-)
>
> TammyM


Hello my dear Tammy! I Am so happy to see you again on this NG!
Sorry, but the gustibus...))

"Nancy Young" > ha scritto nel messaggio
. ..
>
> "Pandora" > wrote
>
>> Dee Dee. I knew about double frying. But I didn't know to soak potatoes
>> for one hour and more.!
>> I didn't know also of iced water. Could you tell me why?
>
> Just guessing, seems like it would crisp up the cell structure
> so the outside would fry up crispy and the inside wouldn't just
> soak up the oil and become limp.
>
> nancy

OHHHHHHHHHHHHHHHHHHHHHHHH Nancy! Thank you for this answer!
Yes! It is possible!
Tomorrow I will try also with iced water!
Thank you

--
Kisses
Pandora

"TammyM" > ha scritto nel messaggio
...
> On Tue, 7 Aug 2007 11:33:48 +0200, "Pandora" >
> wrote:
> <snip delightful journey>
>
>>Wating for comments...
>
> Pandora, my friend, it is always a delight to read your culinary
> adventures. You have a way with words! <this is a compliment>
>
> It's cool enough here for me to fry tonight, so I shall make up some
> nice super crispy potatoes a la Pandora in tribute :-)
>
>>Kisses and cheers
>>Pandora
>
> Hugs, and ciao for now,
> TammyM

Tammy! My BEST friend!!!!!!!!!!!!!!!!!!!!!!! You are so kind and I wonder
when we will meet!
Thank you to try potatoes alla Pandora DDDD
Tell me if they are good
Many many kisses
Ps, I would like to be there with poatoes, Tammy and friends!
Spend a lucky and happy evening and night.

--
Kisses
Pandora

"Peter A" > ha scritto nel messaggio
...
> In article >, says...
>> And over all: how many minutes of soaking. This is important!
>>
>> --
>> Kisses
>> Pandora
>>
>
> I don't know. I don't think it matters too much. The purpose is mainly
> to wash the extra starch off the surface.
>
>
> --
> Peter Aitken

Oh! Yes ! Ofcourse!
But I think it is very important to soak cut potatoes beyond 1 hour!

--
Kisses
Pandora

In article >,
Peter A > wrote:


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

If they didn't have dirt, how did they grow the potatoes?

:-)

On Aug 7, 9:33 pm, "Pandora" > wrote:
> 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

You can also get a super crisp effect by boiling them for 2-3 mins in
salted
water and drain and deep fry.

Also after the crispy "chips" are ready to serve, sprinkle them with
grated
garlic and chopped parsley. Your guests will rave about them.

Works wonders for Roasted whole potatoes as you would have with the
typical
British "Sunday Roast and Veggies"

Try boiling them next time and then roast the peeled whole potatoes in
an
inch of oil in an electric frypan..


Frenchy

On Aug 7, 4:33 am, "Pandora" > wrote:
> 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

I think I should say your English is really great since you've been
hanging out in this group. I am envious of anyone who has a second -
or third - language skill. The sum total of my Italian is a common
word for "dirty old man," which I learned after my friends and I got
some relatively harmless pokes and pinches on a public bus in
Rome. ;-)

As to crispy potatoes, I've always soaked them in ice water - you
could try that once - I don't think you would have to soak them that
long.

Ice water is also good for soaking onion rings (before you dip them in
batter and fry them). It keeps them really crispy.

N.

> ha scritto nel messaggio
ps.com...

>Also after the crispy "chips" are ready to serve, sprinkle them with
grated
garlic and chopped parsley. Your guests will rave about them.


>>It's a recipe! Thank you I will try very soon!




>Works wonders for Roasted whole potatoes as you would have with the
typical
British "Sunday Roast and Veggies"

>Try boiling them next time and then roast the peeled whole potatoes in
an
>inch of oil in an electric frypan..


>>"Whole potatoes"? In a frypan? Are they too big to be frying?

>>cheers and very thank you
Pandora

Pandora wrote:

> 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.

Unless you want to make "hash browns" then after shredding the potatoes
you squeeze as much water out of them as you possibly can.

And then if you have one of those smaller Mexican tortilla deep fryer
basket thingy's you can fill it with shredded potatoes and make a fried
potato basket to put other things in.

But that's only presentation, some well squeezed shredded or sliced
potatoes can make a nice coating for a piece of fish, deep fried to be
served with a nice sauce.

I particularly like to take thinly sliced potatoes and use them to coat
a small roast. First cooked high to brown & set the potato coating and
then longer and lower to cook the meat. Basting optional, Roti de porc
ala boulangere, ala Tuscano starts the seasoned potatoes at the
beginning, the bakers wife adds them about half way through the roasting.

With the proper roasting container of just the dimensions to fit the
roast, the container, often ceramic, may be lined with potatoes and a
cover of potatoes over the top, the potatoes seasoned with not only s &
p but grated cheese as well, given the container, some are meant to be
served from as well as cooked in so one does not need to worry about
dislodging the coating from the meat or de - moulding or otherwise
transferring the roast form one container to another.

IMO any of the "meat pies" are enhanced by an application of these
thinly sliced potatoes as the "crust" of the pie. It can look very nice
in an ordinary pyrex pie plate but even nicer IMO in a glazed ceramic
"pie plate" made to resemble a pie crust, a quiche plate will work also.

One of these days im going to have to make some layers of thinly sliced
potatoes among the cabbage leaves i wrap around a ball of meat loaf mix
and secure in a cheesecloth bag for my boiled meat loaf, sou fassum
provancale. I do likes me collcannon.
--
JL

"TammyM" > wrote in message
...
> On Tue, 07 Aug 2007 10:07:57 GMT, "Paul M. Cook" >
> wrote:
>>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.
>
> You had me right up until the part with mayo mixed with .... <gag>
> mustard!
>

It was good. It was a little Coleman's dry mixed in with the mayo. Very
tasty, subtle and rich.

>>I'd have owned you after one chip. And you know what they say about
>>potato
>>chips.
>
> Provided that YOU provided the proper condiments of either malt
> vinegar or tomato ketchup!

I think we could work out something. I could even arrange for some BBQ
sauce, if you're into that kind of thing.

>>But to be fair, the Belgians got there first.
>
> Too true. Best fries I've ever had were in Belgium. Served with
> mayo. I cheated and used some malt vinegar on mine :-)

You're so naughty!

Paul