Tonight I was pan frying skate for dinner and since it is one of those "warm" Indiana nights decided to turn our weekly shared potato in to fries or Raie avec Frites.
I usually double fry the potatoes which I did tonight. First at 300F and later just before sitting down. Re-fry at 350 F.to brown and crisp. These are generally perfect. Now tonight they were not. They were cetainly edible, but were not crisp. I did leave the skin on this evening and the potato was a little older. Grahme Kerr used to suggest a slightly older potato for better color. Thay were tasty but just not as crisp as I usually produce. Any suggestions on what went wrong?