Making the perfect thin and crisp french fries

There are a few factors that going into the making of a perfect fry and J. Kenji Lopez explains it all:

  • The exterior must be very crisp, but not tough.
  • The interior must be intact, fluffy, and have a strong potato flavor.
  • The fry must be an even, light golden blond.
  • The fry must stay crisp and tasty for at least as long as it takes to eat a full serving.

After over 43 batches of fries in the last three days, and I’m happy to report that I’ve finally found a way to consistently reach crisp, golden Nirvana.

Here’s the full recipe for those who can’t wait to try it!