5@5 - More than one way to fry a potato
February 7th, 2012
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Editor's Note: Raised in Versailles, France, Dominique Crenn is now the executive chef of Michelin-starred Atelier Crenn in San Francisco.

French fries (or frites, as the French will say) are loved by many, including the queen herself, Julia Child, who once said, “Potatoes are strange animals.”

The French fry has a long history in the human diet. When I think of them, I recall my mother's crisp, perfectly salted, skin-on frites - never greasy, and made each Sunday with the Brittany-grown potato in my childhood home.

Because I grew up with what were surely the best and truest frites in the world, I tend to have very strong opinions on this matter, as admittedly, I have on many food matters. There will be no ordering of French fries anywhere unless I have done my homework. And just because an ingredient, like the potato, is “common” or humble does not mean that it should not be respected and cooked well.
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Filed under: 5@5 • Bite • Dishes • French Fries • Think


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