When soaking potatoes, some water-soluble vitamins do indeed leach into the water. The longer you soak them, the more vitamins you lose. But it will be far from all the vitamins. Just soak them briefly, swirl them around and rinse until clear. On the other hand, you also lose starch, which is what you want.

Sorry to hear about your bad luck with crispy fries. It could be the silpat, I only use parchment paper. Ovens are also very different and maybe they need more time? It is also super important to make them really thin and dry them completely after soaking. Just a little bit of water left and they get limp. Not sure how limp yours were, but maybe compared to super deep fried ones they always appear kind of limp. They definitely won’t have this super crunch, if you know what I mean. haha :)

Thanks for stopping by and your feedback!

Yes, you are right about the nutrient leeching. But a lot of people destroy more nutrients by cooking things for too long. And since the water is cold and you can soak them for only about 10-20 minutes, it is minimal. On the other hand the soaking helps with reducing acrylamide, so there is always a trade-off. It is just not realistic to always eat it the perfect way, and it is not necessary either. As long as you eat enough veggies during the rest of the day, that extra potassium would not have made a difference anyway. ☺