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Ghostquatre | Dec 3, 201506:38 PM     67

Hi, Quebecer here,

I was wondering, how do you make french fries so they are a deep orange-brown color like the ones you find in greasy spoons/snackbars operated by the French-Canadians? I find that it's becoming more and more rare as everybody starts switching to precut frozen sturdy super straight yellow fries. What potato would best give that deep dark color and that subtle sweetness? How would I go about making that the fries are gonna be crisp on the outside yet still give a little bend as I pick one up.

For Montrealers here, a good point of comparison would be Chalet BBQ and Patati Patata

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