Potato Fillets

The double-fry method is the secret to crispy potato fillets. The first fry at lower temperature (when potatoes cool the lard) cooks the interior and creates a gelatinized starch layer. The second fry at higher temperature (when lard reheats) dehydrates the surface rapidly, creating an ultra-crispy shell. Soaking the cut potatoes in cold water removes excess surface starch, preventing the fillets from sticking together and ensuring individual, crispy pieces rather than a clumped mass.