Make your own french fries

What makes for the best french fries – before ketchup, mayonnaise or any other condiment?

Texture and flavor are defining factors, dictated by what potatoes are used, how they’re cut and prepped, the frying oil used and how they’re seasoned.

[…] cut potatoes then soak them in ice water for 30 minutes.

At his restaurant, he uses local Kennebec potatoes in season (which is why the fries are short in the winter) and Idaho russets the rest of the year, although “almost any all-purpose potato that makes good mashers will make good fries.”

Via:: Food


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