The secret to crispy fries: soak them well
Soaking potatoes in ice water helps remove starch from their surface, resulting in a smoother and crispier crust when frying.
When potatoes are cut, a certain amount of starch naturally accumulates on their surface. This starch can cause them to stick together when frying and prevent them from becoming crispy enough. Soaking them in ice water helps remove the excess starch, allowing the outer surface to become drier and crispier when frying.
When potatoes are left to rest in the cold, the starch on their surface decreases, resulting in a smoother crust. This difference is especially noticeable in potatoes cut into thin or medium slices. After soaking them in cold water, they should be thoroughly dried with paper towels or a clean cloth: leaving water on the surface can cause splattering when they come into contact with the hot oil, resulting in softer potatoes.
Although some recipes mention using ice when frying, dropping ice directly into hot oil is unsafe. The ice melts and turns into water; upon contact with the hot oil, it evaporates rapidly, causing splashes that can lead to severe burns. Keeping water and ice away from the oil is a fundamental safety rule. Instead, monitor the oil temperature with a suitable thermometer.
Using only ice isn't enough to get crispy potatoes. Cutting them into uniform slices, washing them to remove the starch, drying them thoroughly, and cooking them at the correct temperature all make a big difference. For even crispier potatoes, some methods involve cooking them first at a low temperature and then frying them a second time at a higher temperature.
