To achieve restaurant-quality fries at home, soaking prepped potatoes in water is essential for removing excess starch. According to fry experts, soaking for 30 minutes to 2 hours maximizes crunch by preparing the potatoes for frying. However, care must be taken not to soak them for over 24 hours to avoid sogginess. Soaking also prevents oxidation, maintaining the potatoes' attractive yellowish-creamy color. This process ultimately ensures that the fries have a fluffy center and a crisp exterior, achieving a satisfying bite when cooked.
The ideal soaking time is typically 30 minutes to 2 hours, sufficient to remove a good amount of starch and prepare the potatoes for frying.
Soaking the potatoes for too long can lead to them absorbing too much water, which can make them soggy; it's generally recommended not to soak them for more than 24 hours.
Soaking potatoes in water removes the excess starch inside them, preventing fries from browning too quickly and clustering together in hot oil.
Submerging your taters in water (along with a dash of lemon) ensures they retain their original yellowish-creamy hue until you're ready to cook them.
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