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However, I do a short cut by baking extra "baked" potatoes and chill them overnight in the fridge.

Before you turn on the deep fryer, fill it with enough vegetable oil to cover your potato pieces completely once they are submerged. Steer clear of waxy potatoes like fingerlings, red, and new potatoes. Serve topped with chopped chives.

Once the potatoes are in the pan, it’s a waiting game.
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I'm not one to "cook" in the microwave. Should I use seasoned or coated fry recipes for the deep fryer? In order to get a crispy fry and not something all limp and greasy does the temperature of the fries need to be cold or room temperature? Crunchy outside, soft inside! The potatoes you use will determine the ultimate consistency and texture of your home fries. See how to make Chef John's perfect diner-style breakfast potatoes! July 31, 2008 By Jeanine Friesen 17 Comments. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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