This Flowchart Helps Home Chefs Make Perfect French Fries

Kirstin Fawcett
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Whipping up a batch of crispy, perfectly browned French fries isn’t an art—it’s a science. That’s why Blake Lingle, co-founder and co-owner of Idaho-based fast food company The Boise Fry Company (there’s also a location in Portland), created the flowchart below. It gives home chefs detailed instructions on how to select spuds and slice them up before prepping the potato bits and cooking them into golden heaps of goodness.  

Lingle knows his stuff: He's also the author of a book called Fries!: An Illustrated Guide to the World’s Favorite Food. The tome offers a detailed look at America’s favorite side dish; Amazon describes it as a “consummate cultural history and user's guide of the fry.” recently published Lingle's handy instructional chart, excerpted from Fries! Test-drive his tips this weekend, and see if your kitchen efforts give your favorite burger restaurant a run for its money.

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[h/t]Photo Credit: “The Fry Algorithm" from Fries! An Illustrated Guide to the World’s Favorite Food by Blake Lingle, published by Princeton Architectural Press (2016)