Best Fries

There are several strict rules of thumb when it comes to making french fries: First, the tubers — blanched, of course — must be hand-cut, with the skins left on for texture. Second, the potatoes shouldn't be cut too thin or, God forbid, too thick. Third, if the resulting fries aren't crisp, golden and hotter than a sidewalk sale in the heart of a Palm Springs summer, then the kitchen deserves a cold night in hell. And finally, they had better be liberally dusted with salt. The fries at the original Elway's, which arrive heaped into a large cone, adhere to every one of these rules. They're simultaneously fluffy and crisp, properly salted (and peppered, too), and they taste the way french fries should. And they don't require any damn condiments, most notably that horrible thing known as ketchup.

Source: Westword

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