Chef’s tip for finger-licking crispy fries
Once the potatoes are cut, place them into a large bowl of cold water. Let them soak for at least twenty minutes. This step removes excess starch from the surface of the potatoes. Too much starch causes fries to stick together and absorb too much oil, which makes them soggy instead of crisp. After soaking, remove the potatoes from the water and dry them completely using a clean cloth or paper towels. Any remaining moisture can cause oil splatter and prevents proper browning.
Next, pour a generous amount of oil into a large pan. The oil should be deep enough to fully cover the potato sticks during frying. Heat the oil over medium high heat until it is hot but not smoking. Carefully add the potato sticks in small batches. Do not overcrowd the pan, as this lowers the oil temperature and results in soft fries.
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