There is nothing worse than a soggy, mushy french fry. But when making fries at home, they rarely turn out the same as those delectably crispy and crunchy steak fries from the expensive steakhouse.
The secret to amazingly crispy restaurant style fries at home is all in how you cook them.
Even the most gourmet of chefs will cook their french fries twice–namely, once in hot oil, and once again in even hotter oil.
But that’s not enough for British foody Heston Blumenthal. He is so obsessed with crunchy fries, he has made a three step cooking method all his own. It’s the same two step process, only he’s added one additional step of boiling the potatoes first in water before any frying.