Perfect French fries really are a science, wouldn’t you say? And maybe also an art – the art and science of the perfect French fry. With a side of perfect, spicy ketchup for dipping. This will be our topic du jour: we’d better get started.
Now, of course, I’ve read all the rags and I know what’s what: the truly perfect way to make French fries is to double fry them. You par cook them in oil at a lower temp then jack up the heat and get those fries sinfully crisp on the outside and wonderfully soft on the inside. It’s so wrong its right, and I enjoy being wrong/right every time I go to my favorite local fry spot.
But I’m lazy. And I’m not into eating deep fried foods all the time. And I still need to have some crispy taters, dang it! So I worked out a recipe that would get me where I needed to go without all the drama.
Perfect Baked French Frytown, here we come.
