Preparing Potatoes for Deep-frying

There are many ways potatoes can be prepared for deep-frying, from ordinary chips to elaborate latticed potatoes or gaufrettes. They are usually peeled first, and must always be uniform in size and thickness. Drop them into cold water as you cut them to prevent discoloration. This also removes some of the starch and helps to make them crisp. Drain the shapes and dry them thoroughly before immersing in hot oil for the technique of deep-frying potatoes.