Overview
- Recent coverage highlighted named chefs endorsing short, specific steps for crisp potatoes, with Karlos Arguiñano recommending a 15-minute cold soak and other sources offering 30-minute or brief soaking options.
- Cut potatoes soaked in cold water or ice lose surface starch that otherwise promotes sticking and soft crusts during frying.
- Thorough drying after soaking is essential to allow browning and to prevent dangerous oil splatters when potatoes hit hot fat.
- For fries, professional kitchens pair soaking with a two-stage fry that first cooks the interior at lower heat and then crisps at higher heat; for roast potatoes, Jamie Oliver’s brief parboil and a light shake to roughen edges helps create more browned surface area.
- Advice varies by cook and recipe so home cooks should adapt soak times, potato variety and oil temperature to their equipment and taste while noting these steps improve texture and reduce safety risks.