Yesterday we talked about the prep work involved in making the perfect French fry at home. To recap, we chose Russet Burbank potatoes and cleaned them thoroughly. We left the skin on and cut them into ...

Peel the potatoes. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes. . Heat a heavy stock ...