Have you ever had potatoes that seemed to drip with grease? Have you had them so overcooked that the inside is nearly hollow? To strike a balance there are a few tricks this diva has up her sleeve. I like to make potatoes in one inch nuggets but 1/4 inch fries work as well. About 1 medium russet potato will make 1 cup of potato chunks (or fries). In this recipe I used four, making four one cup servings.
The first trick is to par-boil the potatoes. They should be able to bend a bit but still have some snap to them.
The next step is to refrigerate them over-night or even freeze them but thaw them completely before frying if they are chunks.
When you are ready to fry, toss them in a large bowl and wet them on all sides with vinegar. I used cider vinegar. They should stay wet for about 20 minutes to let the surface soak it in a bit. There are scientifics to what the vinegar does to the starch molecules but I’ll just say that it makes the exterior very nicely crispy while keeping the interior soft and creamy.
Next you will need to heat the oil. I used a skillet with oil about an inch deep and did two batches of prepared potatoes in it.(two cups at a time of potato chunks). I don’t take a temperature but I know the oil is hot enough when the end of a wooden spoon dipped in the oil for a few seconds will make fine little bubbles around it.
Drain off all the vinegar you can and carefully lower the potatoes in the oil with a large bowled slotted spoon. They should start to fry and bubble immediately. Let this go on until they potatoes are a beautiful golden brown color then remove them to a plate lined with paper toweling to drain off excess oil. Salt them while they are piping hot, allow them to cool slightly after giving them a toss or tow and enjoy some fried potatoes done just right!