Serious question, anyone else switch from frozen fries to fresh potatoes?

I used to just dump a bag of frozen fries in the basket. Now I chop a russet, soak it in cold water for 30 minutes, and pat it dry. The texture is way better. What's your go-to method for fresh potato wedges?

3 comments

3 Comments

avery_roberts22d ago

My grandma always used duck fat for her fresh cut fries. That high smoke point gives you a crispier crust than any oil I've tried at home. It's a total game changer for texture.

lee73322d ago

Where do you even buy duck fat?

the_jason22d agoTop Commenter

Try peanut oil for a crispier fry.