Idaho or Russet Potatoes (If they’re hard like apples let them rest a week)
a. Soak whole peeled potatoes overnight in cold water. Cut into pieces and soak another three hours.b. Frie 8 minutes in 250º Oil. Drain, cool and refrigerate up to 12 hours.
c. Cook in 350º oil for 2 or 3 minutes until golden.
Poach cut Idaho or Russet Potatoes in boiling, salted water for two minutes
Drain and refresh in ice water, drain again and dry on paper towels.
Fry in 360º oil until golden brown.