Who doesn't love french fries? We've long been looking for New York's best, and decided that the city's fries deserved more than a post—they needed a column of their own. Here's TGI Fry-Day, your weekly dose of deliciousness. Got a nomination? Let us know. —The Mgmt.
Even if you don't shell out $26 for a Black Label Burger, it's worth stopping by Minetta Tavern just for the fries—classic frites, golden and crispy and nicely salted. Behind the magic? As Nick Solares once reported:
The French fries are cut a day in advance and soaked in water overnight to remove the starch, decreasing the chances that they will stick when frying. They are then dried and blanched at a low temperature in peanut oil just long enough to cook them through, but not turn them golden. Then they are left to rest. When it is almost time to plate, the fries are dropped into scalding oil and fried until golden and crispy.
Cold-soaked, twice-fried, lots of salt? Music to our ears.
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