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We love crunchy fries and potato chips but every time I make them it is a hit and miss effort. Sometimes I get them crunchy and other times it doesn’t matter how long I cook them for they turn out soggy.

I’ve been told that it is the type of potato I use, so what should I be using for crunchy results.


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Best Answer
For the best chips or french fries use a good floury potato, and canola or sunflower oil (they have a high smoking point which means they can reach a very high temperature without burning).

For best results twice cook the chips for extra crunch – fry once until partially cooked, spread on paper towel to dry (you can even freeze them at this point for using later), then fry a second time on a very high heat until golden and crisp. For complete instructions see Homemade French Fries

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