Pimp My Fries

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Great flavor with the salt mixture!

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Brian Boitano,Why ever Did You go away? 5 Stars on Every recipe,like this one. Obviously you understand the par~cooking"fries".Only way to be perfectly "done".Turn out perfect every Time.Another winner.Food to Live For!

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The only fries I will ever fry again!

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These are the best french fries ever! I followed the recipe to a T and they were crispy on the outside and slightly soft on the inside. Just the way we like them. I have tried several of Brian's recipes and as always they are perfectly perfect.

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This produces a less than perfect french fry. Its OK but not great. Save yourself and take some baked potato's and cut them up, flash fry for a minute or two at 375 degrees and suprise! Very good FF....!

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I'm a fan of fresh-cut fries at mall food courts, amusement parks, and state fairs. I've never attempted to make them before. I'll admit to not following the recipe exactly, as I used vegetable oil (it's what I had, and I didn't use pepper or paprika. However, I used the recipe as a guide, having never done fries before. I made the fries, I put them in cold water, rinsed, put them back in cold water, and let them set in the refrigerator for a couple of hours. I then fried them at the temperature he recommended (in 2 batches, and while the 2nd batch cooked, I let the first come to room temperature. I then cooked them the 2nd time as instructed, and they were perfect. Slightly crispy and slightly soft inside. The smaller ones were simply crispy. It smelled like I was at my favorite french fry stand, and they were SO good. They don't reheat well, so next time, i'll just eat them all right away! A bit of Old Bay or white vinegar will change the outcome and remind me of Maryland shore or Jersey shore points... And a LOT less expensive, too!