Shoestring fries, diner-salted

A single perfect batch

These are the ones people argue about. I cut them thin, rinse the starch, and fry twice.

Ingredients

• Russets, peeled
• Neutral oil
• Fine salt, just a dust of sugar

Method

1. Soak the cut fries in cold water. Dry like you mean it.
2. First fry at 325°F until limp. Cool.
3. Second fry at 375°F until they pale-gold. Salt immediately.

One lonely five-star should not outrank a well-tested Big Mac. That is why featured uses a Bayesian score.