These have been washed cleaned and peeled and this little Gadget here is a peeler that literally Cuts nice little beautiful Sho string fries and just get onto the corner of the potato and literally pull down nice thin shards this is a great way of sort of
Making I call them quick fries open them up so 150° or 350 F drop them in now this is called blanching okay and the secret here is to get a really nice crispy texture on those fries so we’re not actually cooking them we’re sort of getting them half cooked going take them
Out and then whack up the temperature and get them really nice and crispy
