The first step to great food is great knife skills. Check out more Knife Skills this way!
After last week's French fry bonanza I figured what better way to kick off our new video knife skills series than a quick tutorial on how to cut fries?
In this video, you'll learn two out of the following three things:
1. Interesting trivia about dogs and cookies.
2. How to cut potatoes into perfect 1/4-inch batons.
3. How to recognize different trees from quite a long way away.
A quick note on shopping: For the crispest, fluffiest fries, select large russet potatoes that feel firm to the touch without any surface discoloration. Store potatoes in a cool, dark, well-ventilated space (I keep mine in a bamboo steamer).
If you're the type who prefers creamier fries, Yukon Golds are your best bet. Don't expect them to crisp up quite as well though.