The Strategy
Now, if y'all are looking for French fry perfection, you can't just throw raw potatoes straight into hot oil and hope for the best. Giving them a quick simmer in salted water first softens the starches, setting you up for that pillowy interior we all crave. A light dusting of starch right before they go into the skillet is the secret trick for getting an extra-crispy crunch on the outside.
Technique Summary
Simmering fresh potato planks first makes the insides wonderfully pillowy before they get their final crispy fry. A light dusting of starch is all it takes to guarantee a crunch that'll make your heart sing.
Chef’s Checkpoints