Perfect Crispy French fries

These hot chips are based on a groundbreaking process from the famed Kenji López-Alt's The Food Lab, and they stay crispy long after they've cooled. Even in high-end bistros, fries this excellent are uncommon!   

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There's nothing more disheartening than going to the trouble of creating your own fries from scratch only to discover that they're losing crispiness before they even reach the table.  

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This is what happens when you cook handmade fries the traditional way, by soaking them in water first, then double-frying them.   

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It took me years, but with the help of the astonishingly thorough french fry study documented in Kenji López-Alt's The Food Lab, Chef JB and I eventually nailed down the recipe for the ultimate homemade french fries.   

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Fluffy on the inside, crispy on the exterior, and stays crunchy long after you've finished eating the fries and, say, a huge juicy cheeseburger.    

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The ultimate French fry!The traditional method of producing french fries begins with soaking the raw fries in water, followed by a double fry.   

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This was (and is?) how students were taught in cooking school, and it is still the standard method employed by many restaurants and bars.   

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This approach produces crispy fries when they are sizzling hot, directly from the fryer. However, the first issue is that they begin to lose crispiness within minutes of being placed on the table.   

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