Let raw potatoes stand in cold water for at least a half-hour before frying in order to improve the crispness of French-fried potatoes. Dry potatoes thoroughly before adding to oil.
Yup, use ice water. I like to slice mine thin and cook them really crisp, then salt them well and pour cider vinegar (or malt vinegar if it's handy) on them. If you're into ketchup that works too, but I don't have much use for that stuff.
This also works for homefried potatoes. I always wondered why my potatoes were mushy and not firm and crispy like in a restaurant. I tried slicing them and soaking in cold water for 20 min. They came out nice and firm and brown
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