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Really, Really Good Knife Skills

One of the first things you’ll need once you’ve washed and peeled your Idaho potatoes are some "dope a$$ knife skills," as Dale Talde, chef and owner of Brooklyn’s Talde and Pork Slope and a former contest on Bravo’s "Top Chef: Season Four," puts it. This is so that you can cut the fries into a consistent and uniform diameter, which is one of Talde’s favorite things about the fry. While he admits that they may vary in length, the diameter will always be ¼ -inch thick, and this is one of the things that lends to a perfectly crisp and golden brown fry. While you’re cutting your fries, Talde instructs to place the cut ones in a cold water bath mixed with vinegar. When you’re done prepping all of the fries, drain and rinse the cut fries with cold water, and put them in another water-vinegar bath to sit overnight. Talde tells us that this allows them to leech out some of that extra starch, so that they have a better chance of crisping up.

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