a triple cooked french fry will have a texture that is difficult to find with other methods of cooking french fries. The ...

Pour around 4 cups of water, enough to cover the potatoes, sprinkle with salt and boil. 2. Slice the potatoes to a width of your choice. You can either opt for fat french fries or thin ones ... Lower ...

Supersize your fry game with the right tool. Easily turn your spuds into perfectly shaped french fries using the ultimate ...

This will remove the excess starch from the potatoes. Fit a heavy stockpot with a deep- fry thermometer. Heat the oil over medium- high heat to 275° to 300°F. Have ready a rack set over a baking ...

Describing them as if "if a French fry and a mashed potato were to have a love child", Ronny's potatoes are a textural dream – "impossibly crunchy on the outside [but] soft and fluffy on the ...

Scott Paulson, a physics professor at James Madison University who has long chased the perfect french fry ... (For our test, the potatoes were double-fried, first at 325, then at 350.) ...

Jimena Peck for The New York Times Supported by By David Segal David Segal ate a lot of French fries for this ... between genus “fry” and genus “baked potato,” lacking the crunch of ...