⅞cupCooking oilamount for nutrition purposes only, for actual frying we need as much oil as much covers the potatoes completely
Instructions
Best potatoes for frying are Maris piper, Sebago and Russet, among others, of course. Peel the potatoes or if we like them with skin on then rinse and clean them with possible contaminants and dirt.
Cut the potatoes up into ⅓" / 1cm wide chunks. To avoid browning, keep the potatoes in cold water until start frying them. Some like to soak them in milk before frying for a couple of hours or even overnight for extra fluffiness.
To create fluffy interior and crunchy exterior, precooking potatoes before deep frying is essential. This can be done in water or in oil. If we choose to precook the potatoes in oil then drain them from excess liquid to minimize the possibility of oil splattering all over the kitchen and burn us. Precooking oil temperature should be around 266°F / 130°C which results gentle bubbling of the oil when the potatoes placed in there.
Remove the potatoes when it's possible to break them in two easily, about 7 - 10 minutes. Place them apart as possible that will allow them to cool to room temperature faster.
Heat oil to high 360°F / 180°C temperature which will result a crazy bubbling frenzy of the oil once the potatoes are placed in. Mind not to overcrowd the dish as it can painfully slow down the frying process. Submerge the precooked then cooled potato slices in the hot oil.
Deep fry until the potatoes give a hollow sound upon tapping them with a cooking utensil and golden brown or preferred color is reached, about 3 - 5 minutes.
Take the potatoes out then let them drip of excess oil.