#CrinkleCutFries are the best, even if you have to go to Arby's.
https://www.tastingtable.com/stories/the-gastronomic-purpose-of-crinkle-cut-fries/
I like the criss-cross fries, more crispy surface area.
I like Belgian/Dutch style fries, which are fatter this and have more creamy interior.
They also use a waxier potato, so they get creamy rather than fluffy inside.
@tyghebright @SECRET_ASIAN_MAN
Well, me, too, but they're REALLY labor intensive.
First, they cut the potatoes, and soak them in very cold water for a while to remove surface starch.
Then they fry them at a relatively low temperature for long enough to get the insides mostly cooked without overcooking the outsides, and let them rest for a while.
THEN they fry them AGAIN, at a high temperature, for a very brief amount of time, to get the outsides nice and crispy.
@mcfate @tyghebright @SECRET_ASIAN_MAN
2nd time in duck fat if you're lucky
@b4cks4w @tyghebright @SECRET_ASIAN_MAN
Lucky me, I've got a bunch of duck fat in the freezer from when I made cassoulet this past winter.