Here’s where the curiosity kicks in. You can cut them any way you like. Steak fries? Thick, chunky, and soft inside. Shoestring? Thin, crispy, and perfect for dipping. Waffle cut? A little show-off-y, but hey, go for it.
But let’s stick to the classic: batons about 1/4 to 1/2 inch thick. Why that size? Because it’s the sweet spot between crunchy outside and fluffy inside. Too thin, and they burn. Too thick, and they’re raw mush. You want the Goldilocks fry.
The secret step nobody tells you
Once you’ve sliced your potato into sticks, drop them into that bowl of cold water. Soak them for at least 30 minutes. Why? Because it rinses off the extra starch, which stops them from sticking together. Plus, it makes them crispier.
How to Cut Potatoes into French Fries - YouTube
It’s like giving your potatoes a little spa treatment. They come out relaxed and ready to fry. Without this step, you’ll get sad, soggy fries. Don’t skip it.
