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.
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe experiments.