""Something magical happens to the sugars and starches as a potato ages, and an old potato makes a perfect french fry," Walker said."
""Crinkle-cut fries should never be served outside of a middle school cafeteria," argued reader Ronald from Boston, who prefers the skinnier shoestring fry."
"Tanya Walker, fry expert and Saus co-owner, is a fan of most fry cuts, but the one thing that can ruin a good batch of french fries is if the bite involves too much soft potato interior."
"Boston.com readers overwhelmingly voted for straight-cut, or traditional, as their favorite fry cut."
Boston.com readers show a strong preference for straight-cut fries, which are celebrated for their versatility and quality. The article highlights various opinions on fry styles, noting that while some cuts like crinkle-cut are not favored, others enjoy the variety. Tanya Walker from Saus emphasizes the importance of cooking technique and using aged potatoes for optimal flavor. The twice-fry method, which crisps the exterior while keeping the interior in check, is also noted as a key technique for cooking the perfect fry.
Read at Boston.com
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