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The Science of the Perfect Fry Forget everything you know about frozen fries. We’re going back to the roots with the Authentic Belgian Method. It’s not just cooking; it’s a three-stage ritual: Blanch, Chill, and Double-Fry. The result? A glass-like crunch on the outside and a cloud-like texture on the inside, paired with our signature roasted garlic cream. Master the technique. Respect the potato. #chefswork #chef #recipe #potato | Chefs Work
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Homemade fries that actually come out crispy. No deep fryer. No sog. Just science. (Pro tip: make a bulk batch, freeze, air fry when you need ‘em.) ⸻ Ingredients (based on 5 medium russet potatoes): • 5 medium russet potatoes (~1.2–1.3kg total) • 3 tsp salt for boiling water (~15g) • 20g cornstarch • 4g fine salt (for cornstarch mix) • Avocado oil spray (~6–8g total) • Extra salt for post-bake topping ⸻ Instructions: 1. Preheat oven to 400°F (200°C) 2. Slice potatoes into fry shapes (by hand or
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