Parisian Perfection Potato Planks

1. 1

   ["Cut potatoes into fries (I use a fry cutter, however, a simple knife will suffice, just make sure to cut them evenly or they wont cook uniformly)", "Rinse & Dry the potato planks *important ( this removes the excess starch)", "Put them into a pot, (Do NOT use an aluminum pot) over them with oil THEN, turn the heat on high.

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   (just as they start to boil they get creamy on the inside and golden, crunchy on the outside. *You do want them to boil*

3. 3

   This method cooks them from the inside out. Verses adding fries to already hot oil.", "When fries are uniformly crispy, take out and lay on paper towel lined plate or serving dish."]

* Per serving · 4 servings · Values may vary.

No additional tips available.