French Fries. I don’t need to say much more than that. Everybody loves them and everybody wants to know how to achieve the perfect fry. Well, for something that would seem so simple, there are nuances.
First, it is the quest for the right potato. I defer to Xavier, the chef. His choice is always the Mona Lisa when we are in France. In the USA, they are not available and the search begins. Though the Mona Lisa is a somewhat waxy potato, that is not his first criteria. His first criteria is that the potato has NEVER been refrigerated. He also would like to see a little dirt left behind, and an eye or two is not bad either.
The only other ingredient is the fat for frying.
Spectrum non-hydrogenated all vegetable shortening. It is available in most all grocery stores