#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
I've spent enough time standing in line at Vleminckx in Amsterdam to have become familiar with the process.
If you want frรฎtes in Amsterdam, Vleminckx is the place to go.
@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.
@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.