The truth is, you don’t need to pre-cook the potatoes at all. You just need to slice ’em thin and choose the best oils—yes, the plural is intentioinal! Below are our top tips for pan-fried potato perfection. As much as we love butter, it burns too quickly over high heat, which is necessary for optimal crispiness.
Why do you need to boil potatoes before frying?
What sets them apart from other crispy potatoes you might have encountered is the cooking process, which involves parboiling the potatoes before crisping them in a skillet. This allows for some of the starch to cook off, while also adding a big dose of flavor thanks to the salted water.
How do you soften potatoes before frying them?
Boil your cut potatoes in a pot of salted water for about 5 minutes, just until they begin to soften and become slightly translucent. Remove them from the water and let them air dry on paper towels.
How long should I boil potato?
Cover the pot with a lid. Cook the potatoes in gently boiling water until tender, about 15 minutes for small Red Potatoes, New Potatoes or cubed large potatoes, and 20 to 25 minutes for quartered potatoes. Remember a huge factor in how long to boil potatoes is the size of the potatoes.
How long should you soak potatoes before frying?
Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you’re ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.
Can you fry potatoes without boiling them?
You’re first asked to boil the potatoes then chop and fry them. We can hardly think of anything more annoying. Especially if you’re feeling lazy, hungover, or rushed—or all of the above. The truth is, you don’t need to pre-cook the potatoes at all.
What happens if you deep fry a whole potato?
If you deep-fry a whole potato, it is a deep-fried potato. Only ever deep fry potatoes that have been either boiled or baked first and be sure to poke several holes through the potato. Use smaller potatoes. Never drop a whole, raw spud into hot oil.
Should I salt potatoes before or after frying?
Salting before frying will prematurely breakdown the oil. … I recommend not salting the fries till they come out of the fryer and even then, waiting for an order before salting as the fries can turn limp prematurely if salted too soon.
Why are my homemade fries soggy?
When fries are cooked at a very high temperature, the starches in them are hydrated (moisture goes in), puffing them up and helping the outer skin get nice and crisp. When these same fries cool, the starches secrete moisture, which makes its way to the fries’ crust, leaving them soggy and limp.
Why are my potato chips not crispy?
In the time it takes for the food to reach the customer’s door, the lack of ventilation combined with the heat of the food itself, steams the chips, causing them to go limp and moisture ridden. Packaging can transform perfectly crunchy chips into floppy stems.