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.

About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife, where he runs a private chef business, KA Cuisine, and co-writes the blog GoodEater.org about sustainable food enjoyment. Become a fan of The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe experiments.