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Soggy Crispy Potatoes

Shel_B

By Shel_B
in Cooking

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Shel_B

Shel_B

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Whenever I make crispy home fries, they lose their crispiness after being on the plate a while. The bottoms get somewhat soggy and the taters get a little limp. By the time I'm done eating the taters there's virtually no crispiness left. Is there a way to maintain their crispness?

Hmmm ... I just this moment thought that perhaps the taters went on to the plate too quickly. Maybe they should rest a bit on a rack before plating? Then they'd get cold. Maybe putting them on a rack in a hot oven for a bit? I hate soggy taters that are supposed to be crisp ... any suggestions greatly appreciated.

shel

 ... Shel


 

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Fugu

Fugu

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Heston Blumental's method of making fries might work for home fries? Cook the potatoes in seasoned water until almost falling apart, cool in the refirgerator. Deep fry until golden colour, the chill once again. Before serving, deep fry again for a final crisping.

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