Deep-frying Potatoes

Potatoes may be shaped in a dozen different ways for deep-frying. For successful deep-fried potatoes, the pieces should be of uniform size and thickness. Keep the cut potatoes in water to prevent discoloration and to soak out some of the starch; drain and dry them thoroughly before frying. For best results, French fries and any thickly-cut potatoes are cooked in two stages: first they are fried at a low temperature until tender, then they are fried again in very hot fat until they are crisp and brown. Finely-cut potatoes, such as matchstick or gaufrette potatoes, are fried only once at high heat. Drain them on paper towels after frying.