![]() ![]() Repeat until all of the potatoes are par cooked.Ĭook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Par cook until potatoes are light brown, 5 to 7 minutes. There should be at least 1-inch of oil above the potatoes. ![]() Remove potatoes from the water, and pat dry to remove excess water. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. This will help remove the excess starch from the potatoes and keep them from oxidizing. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.įill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. ![]() Peel potatoes on the sides, leaving the ends with the skin on. ![]()
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