David Myers, chef and owner of popular Los Angeles French restaurant Comme Ca, has cracked the fast food Da Vinci Code—he’s revealed the method to making the perfect McDonald’s fry. Hell, he even serves the “pommes frites” every day at his restaurant.
Myers says the "best Idaho russet potatoes, French sea salt and super fresh cooking oil” are all required. He slices potatoes into slivers that are three-eighths of an inch long, and the potatoes are soaked for two hours at the very least to make sure any remaining starch is extracted—the key to keeping them crispy.
For all of the details, check out Myers’s recipe (fifth image), just in time for the weekend.
[via The Daily Mail UK]
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