Fried potatoes absorbing oil Suppose we bring a pan and put in it some oil and turn on the heat, before the oil could get very hot and nearly boiling, we put on the potatoes that start frying.

Someone told me that if the potatoes were put in oil before it gets really hot, then they will absorb more oil than if they were put in oil after it gets really hot.

Is this true?? If yes then WHY?

Note:(given that in both cases they stay the same period of time immersed in oil).
It is an example of the Leidenfrost effect. Ideally the water being expelled from the food would actually keep the oil from contacting the food itself by forming a barrier of steam (vaporizing water) around the food.