How long should I soak potatoes for fries? This inquiry may seem straightforward, yet it delves into the nuances of culinary technique and the science behind achieving the ultimate fry. Is there a specific duration that maximizes the crispiness while minimizing excess moisture? Could it vary based on the type of potato used? For instance, do russets demand a different soaking time compared to Yukon golds? Moreover, one might ponder whether the soaking process should be done in cold water or a different medium altogether. And what of the size of the potato cuts? Should the soaking time adjust based on whether they are thinly sliced or cut into thicker wedges? Is there a point of optimal soaking that balances texture and flavor without becoming overly soggy? Exploring these facets could lead to a revelatory understanding of fry-making, ensuring a delectably satisfying outcome. How does one navigate these culinary intricacies?