DEEP FRYING POTATOES
Here are some basic tips for deep frying potatoes:
o All you really need to slice potatoes to an even thickness for matchstick fries or potato chips is a sharp knife, but a mandoline makes the task easier. Japanese plastic models sell for about half the price of heavier, stainless steel ones, are easy to clean and will withstand years of use.
o The pan you use matters. Don’t use a small pot for frying the potatoes, or the oil will bubble up and overflow (Take this seriously. If your oil boils over and makes contact with the flame below, your kitchen will be on fire). A deep-sided pot will reduce spattering.
o Use a neutral oil with a high smoke point and a reasonable price. Canola, peanut or vegetable oil often are recommended.
o Fry in small batches. If you put too many potatoes into the oil at once, they won’t get crisp enough.
o Controlling the heat of the oil is important. If your oil is too hot, the potatoes will be too brown on the outside and undercooked in the middle. If the oil isn’t hot enough, it will penetrate the potatoes and leave them greasy. A deep-fry thermometer, attached to the rim of the pot, will take any mystery out of the oil’s temperature.