Initially when I prepared French fry…its crunchy at first but after sometime its lil soggy…but by using this method…it is more crunchy…n I can prepare in large quantity at a time…
Salt to taste
Oil to deep fry
Peel the potatoes n cut into 1/2 inch thick long stripes.
Soak in water to avoid darken it.
Now boil water n add salt to this.
Parboil the potato strips n drain water.
Cool down it n store in a zip lock bag in the freezer.
When u want to fry remove it.
Heat oil to high temp n deepfry these till it half done.
Again after some time deep fry again so that it is more crunchy n golden color…