Classic French Fries

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Appears in Cook's Illustrated July/August 1996, America's Test Kitchen TV

Bathe the raw potatoes in ice water, spike the oil with bacon grease if you like, always fry twice, and use a brown grocery bag for draining.

SERVES 4

TIME 1 hour, plus 30 minutes chilling

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WHY THIS RECIPE WORKS

The Russet Burbank baking potato, often called the "Idaho," turned out to be the best choice for our french fries recipe, frying up with all the qualities we required. Because these are starchy potatoes, it is important to rinse t...

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