At this time of year, DH and I are usually in Chicago making our annual pilgrimage and chowing our way through the city, but this year due to job restraints we couldn't make the trip. To ease the pain, I'm making Italian Beef Sanwitches and French Fries for dinner tonight as a surprise.
I made the sanwitches and fries before a few months back, but I was curious if you have any tricks and tips for perfect homemade french fries? I liked what I made but they could definitely be improved.
I par fry the fries, but I wonder if you have any other suggestions.
We like the fries cut very small, matchstick size.
Any advice or perfected methodologies would be appreciated. I thank you and the sanwitches thank you!