Subject: deep fried shoestring potatoes
Newsgroups: rec.food.cooking

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From: moosmeat at mindspring.com (moosemeat)
Date: Sat, 15 Jul 2000 01:45:04 GMT
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Why are my deep fried shoestring (made from scratch) potatoes so limp and lacking in any degree of crispness after frying. I brought the pot of oil (Wessons) up to 350 degrees, the potatoes turned a nice tan color and were done through-but they were all rejects. Please, no Viagra suggestions either.

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From: Gargoylle (gargoylle at postmaster.co.uk)
Date: Fri, 14 Jul 2000 22:59:44 -0500
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Partially cook them, let them cool. Then cook them again. I'm pretty sure your about 25 degrees too cool also.

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From: Jill McQuown
Date: Sat, 15 Jul 2000 02:47:19 -0500
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Sounds like (after "tan color and were done through") you need to let them cool then fry them again at a slightly higher temp to crisp them. Try 375 on the second go-round for shoestrings.

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From: Brian Proud (brproud at telusplanet.net)
Date: Sat, 15 Jul 2000 20:53:14 GMT
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I'd say your problem is that you stopped making them only half-way through the process. You should have let them cool slightly while turning the oil up to 375ish and then tossed them back in the oil to finish cooking. Course, I usually take them out of the oil the first time after 7-8 minutes of frying at 375ish.

Works every time here.

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From: Mans0n (ibrewbeer at removethis.home.com)
Date: Mon, 17 Jul 2000 01:33:56 GMT
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dont put so many in at once and turn up the temp about 40 degrees When you put alot in it causes the oil to cool and you aren't able to create a shell on the out side of the potato. therefore it soaks up the oil...... simple