New answers tagged french-fries
1
It's all about starch content of the potato. Waxier potatoes are wetter, meaning they have a lower start content and higher water content. They don't fry that well because they have too much water to crisp up properly. Starchier, drier potatoes are better for thin fries, but they aren't as good for chunky fries as they are actually too dry to give a fluffy ...
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