Homestyle Fried Potatoes
Homestyle fried potatoes get their crisp shell from frying twice at two different temperatures. Russet chunks are soaked in cold water until the rinse runs clear, which removes surface starch that would otherwise make them gummy. A first fry at 325°F cooks the insides through, and a second at 375°F browns the outside. Seasoning them heavily while they are still hot lets the salt and pepper cling.
Instructions
Put the potato chunks in a container of very cold water. Leave them there until the potatoes give off clear water when you rinse them, which shows the loose surface starch has washed away.
Heat the olive oil in a deep-fryer or a large pot to 325°F. Fry the potatoes in batches, stirring now and then, until they are tender and only very slightly browned.
Lift each batch out and drain it on a cooling rack set over a sheet pan lined with newspaper.
Raise the oil temperature to 375°F. Return the potatoes to the oil in batches and fry them again until they are golden brown and crisp.
Drain each finished batch on the rack. Once all the potatoes are fried, sprinkle them very generously with salt and freshly ground black pepper, then toss to coat.
Serve the potatoes hot, with sour cream and chopped chives alongside if you like.
Make it personal.
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