Why cut your own? Well, have you ever noticed how a frozen fry is always the same—perfectly straight, a little boring? A homemade fry is alive. It’s got curves, edges, and that rough, golden skin that tastes like pure potato heaven.
Think of it like this: store-bought fries are like a generic pop song. Homemade? That’s a live jazz set. You get personality in every bite.
What you need (not much)
You don’t need a special gadget, though you can use a mandoline if you’re feeling chef-like. Honestly, a sharp knife and a steady hand are your best friends. Oh, and a big bowl of cold water—you’ll see why in a sec.
Grab a russet potato. Why? Because they’re starchy, fluffy, and they crisp up like a dream. Yukon Golds work too, but russets are the classic fry potato. No debate.
