|Total Time||1 hour|
This recipe is adapted from the January/February 2004 issue of Cook’s Illustrated. Try to cut the fries into widths of about ½ inch; any thinner and they’ll cook up dry and hard, any thicker and they’ll cook up moist and mushy.
|3||large russet (baking) potatoes, about 8 ounces each, scrubbed clean (peeling is optional) and sliced lengthwise into about 12 evenly sized steak fries|
|4||Tbsp. canola or peanut oil|
This content is from the Culinate Kitchen collection.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite