Soak Before You Fry: The Key to Perfect Potatoes

Soaking sliced potatoes before frying is one of those simple steps that makes a big difference in getting perfectly crisp fries or chips.

Why You Soak Potatoes~

Removes excess starch:Raw potatoes have a lot of surface starch that can cause them to clump together and turn gummy when fried. Soaking draws out that starch, allowing the outside to crisp up instead of steaming.

Improves texture:After soaking, the fries get that coveted contrast, crispy exterior, fluffy interior. It helps them brown more evenly too.

Prevents sticking:Less surface starch also means your fries won’t stick to each other or the pan when frying.

How to Soak Potatoes~

Slice them evenly — whether you’re making thin fries, thick wedges, or chips.

Submerge in cold water — use a large bowl and enough water to completely cover the potatoes.

Soak for at least 30 minutes, but 1–2 hours is better. Some people even soak overnight in the fridge.

Rinse and dry thoroughly before frying — this is key. Water and hot oil don’t mix, so pat them completely dry with paper towels.

Pro Tip~

For the ultimate fry, you can double-fry:

First fry at a lower temp (325°F / 160°C) until tender but not brown.

Let them rest and cool.

Then fry again at a higher temp (375°F / 190°C) until golden and crisp.