When you find that ideal fry, golden brown on the outside, fluffy and soft on the inside, and not a drop too much oil, never let go — it’s the unicorn of the French fry world. If you wonder what really goes into turning potatoes into crunchy fries, you may be surprised to learn that the steps are a little more difficult than throwing potato sticks into hot oil, but not nearly the challenge that you might think.Those crispy potatoes are hard to resist, and now The Daily Meal is here to give you all the information you need to fry a batch yourself. From the oil to the potatoes, we are delving into the science of cooking to give you the most comprehensive look at this starchy classic. You’ll be devouring a homemade plate of your favorite potato treat in no time.
Whether you dip your fries in straight ketchup, garlicky aïoli, or concoct the perfect balance of ketchup and mayonnaise for “fry sauce,” all you need to do is follow this guide, choose your sauce, and eat them right away for flavor like you’ve never tasted before.
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.