I like French Fries. I think a lot of people do. I don’t, generally speaking, like frying things though and I don’t have an air-fryer, and I doubt that I will be investing in one. I make oven fries, the kind that you bake in the oven, sort of often and they always turn out ok. Then, the other day, on the first episode of America’s Test Kitchen’s 19th season, they did this somewhat strange thing to make their oven fries better: they coated them in this kinda gross looking (and feeling) corn-starch goo. Here’s a clip of it.
I was skeptical, but decided to give it a go. It’s a lazy Sunday though, and I didn’t feel like going to the shops and only had fingerling potatoes in the pantry so I decided to go with those. Yup, perhaps not surprising, they ended up quite perfect. Golden and crispy outside, nice and fluffy inside. Even though the goo process felt really wrong, it made them definitely lots better than my usual routine. Definitely a keeper method.
