Eventually you can get them to behave as non-stick. This one already does. Enough oil brought to temperature first and both potatoes and fish slid all over the pan. Slippery slide. The most dangerous skating rink in the world.
Would you like to know a top secret about cooking potatoes like this with delicate light crispy exterior and soft cooked interior?
It's chemical.
You parboil the potatoes first with a touch of baking soda to jack the pH causing the surfaces of the potato to go soft. A bit mushy. Only the surfaces. The potatoes are fuzzy. The strainer gets clogged. Dried on a towel, the surface rubs off. The exteriors tend to break off as powder into the oil when you fry them. Only the surface is affected this way so the fried potatoes have great mouth-feel, very light crunch, and the potato is already cooked.
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