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Dredge the potatoes into the batter, then transfer them to a wire rack to remove any excess batter. I simply put a wire rack on top of a baking sheet. The idea is to lightly batter them as they will puff up when fried. FACT: For a super tender coating, we use a combination of soda and vodka instead of the traditional tap water. Soda is a little more acidic than tap water and therefore slows down gluten development, while the vodka prevents the formation of gluten all together.