Classic French Fries

From Steak Frites

Classic French Fries

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 the starch ...

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 the starch off the surface after cutting the potatoes into fries. Then refrigerate the potatoes in a bowl of ice water for at least 30 minutes. When the potatoes first enter the hot oil, they are nearly frozen, which allows a slow, thorough cooking of the inner potato pulp.

Watch the Full Episode

Steak FritesSeason 2, Ep. 207

Why do steaks seared at home often turn out pallid? And why do sauces in restaurants taste so much better than sauces made at home? In this episode, you’ll learn how to make steak frites worthy of the...