A good French fry starts with the right potato. My friend Rick Knowles is a potato researcher at Washington State University and told me all about the spuds.
It turns out there are certain kinds of potatoes that make the best fries. Two of them are the Clearwater Russet and Blazer Russet potatoes. These potatoes have a good texture and their long shape makes them great for cutting into fries.
If you took a bite of a raw potato, it probably wouldn’t taste very good. But when we cook a potato at just the right temperature, something called the Maillard reaction happens.
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