On Aug 7, 9:33 pm, "Pandora" <mirybra...@alice.it> 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 more: 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 ...:DDDD). 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!!!! :DDDD
> 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