When fried potatoes are just cooked, they’re usually nice and crisp. A few minutes later, they may be soggy. Make fries that stay crisp in the serving bowl until the last one is eaten:
Cooking fried potatoes – crisp every time
- use good quality potatoes
- whether strips or rounds, cut in uniform size
- salt before frying
- fry in enough hot oil to cover
- use a strainer or colander and allow excess oil to drip off for a minute or so, then serve.
Recipes
