These fries are the crispiest, fluffiest of them all, thanks to the fact that they’re not made from planks of potato; they’re a combo of riced potatoes and cornstarch. They’re basically processed potatoes, a Pringles approach to our classic fries.

This process gives you a leg up on time and convenience. You can use any russets you have around for these. And the cooking process is comparatively streamlined: You just boil ’em til tender, rice them, mix them with starch, let the dough chill and set, then cut it up and get frying. Check out the recipe at ChefSteps: [ Ссылка ]

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ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. We are testing dozens of different iterations of each dish to make sure we can give you the ultimate version of each recipe. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: [ Ссылка ]

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