How to cut and fry potatoes

“New Bridge” Potatoes 

Potatoes are cut in sticks of approximately 3/4 inch thick and 3 inch long. They are fried in two stages, and commonly used to garnish thick-cut grilled meats (entrecote, sirloin steaks etc.).

Potato chips

Potatoes are cut in very thin slices, preferably with a mandolin slicer. Once cut they´re washed to remove the excess starch and prevent them from sticking to the pan at the moment of frying. They are fried in hot oil at 375°- 395°F in a single stage.

Grille-Shaped Potato Chips

Potatoes are cut with a mandolin slicer using a set of grille-shaped blades. Potatoes are washed to remove the excess starch. This will prevent them from sticking to the pan and getting burnt.

Soufflé Potatoes

This is the most complicated cutting technique. Potatoes are cut into rectangles of approximately 1/8 inch of thickness. They are later fried in two stages. First, at a temperature of 300°F incorporating potatoes one by one and shaking the pan gently. Once tender, they are transferred to a second pan with hot oil (375° F) and fried until fluffy and crispy.

When frying potatoes, there are two main techniques:

Single-stage frying
Used to fry finely cut potatoes. Potatoes are fried all at once in hot oil at a temperature of 355°-390 °F.

Double-frying
Potatoes are first fried at 285ºF, until tender on the inside. On a second stage, a few minutes prior to serving, potatoes are fried at a higher temperature 355 – 375°F to provide them with a golden, crispy texture.