If the surfaces of the cut potatoes are too dry, a sticky layer of gelatinized starch will develop on the exposed flesh soon after the potatoes are put in the hot oil. This can cause the potatoes to stick to each other and the pan. For best results, soak the freshly cut potatoes for several minutes in ice-cold water. Rinse them briefly under a fast stream of cold tap water and drain them in a sieve or colander. This step removes some of the surface starch. Pat them dry with paper toweling - you don't want any water droplets clinging to the potato surface lest the hot oil splatter when you lower the pieces into the pan. Promptly add the potatoes to the preheated oil before their surfaces lose their remaining moisture.
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Asian Recipes **
