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TheDailyMeal.com: How to Make Fries That Taste Like McDonald’s

Really, Really Good Knife Skills

One of the first things you’ll need once you’ve washed and peeled your Idaho potatoes are some "dope a$$ knife skills," as Dale Talde, chef and owner of Brooklyn’s Talde and Pork Slope and a former contest on Bravo’s "Top Chef: Season Four," puts it. This is so that you can cut the fries into a consistent and uniform diameter, which is one of Talde’s favorite things about the fry. While he admits that they may vary in length, the diameter will always be ¼ -inch thick, and this is one of the things that lends to a perfectly crisp and golden brown fry. While you’re cutting your fries, Talde instructs to place the cut ones in a cold water bath mixed with vinegar. When you’re done prepping all of the fries, drain and rinse the cut fries with cold water, and put them in another water-vinegar bath to sit overnight. Talde tells us that this allows them to leech out some of that extra starch, so that they have a better chance of crisping up.

(Credit: Thinkstock/iStockphoto)
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The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

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