It takes practice to make homemade french fries as crispy as possible. These techniques used by professional chefs will help you achieve maximum crispiness.
Modellus Novus has completed its redesigned new Frenchette Bakery space at the Whitney Museum of American Art in New York City. The project replaces the museum’s closed original USHG Restaurant on the ground floor with a new café that serves as the first flagship for the popular West Side.
In this preview from the Eater cookbook, NYC hot spot Frenchette shares the recipe for a classic combo: tartare frites. These homemade fries are actually worth the effort and the beef tartare is a knife-work masterclass.