Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

Like any proud parent, we love all our french fry recipes equally. <a href="https://www.chefsteps.com/recipes/thin-cut-french-fries">Thin-cut</a>, <a href="https://www.chefsteps.com/recipes/thick-cut-french-fries">thick-cut</a>, <a href="https://www.chefsteps.com/recipes/air-fried-frozen-french-fries">air-fried</a>—each is delicious in its own right; each one has its time to shine. But this french fry recipe ... well, we love it just like the rest, but maybe a little more.Designed to go along with our <a href="https://www.chefsteps.com/recipes/ultimate-steak-frites">Ultimate Steak Frites</a>, these fries are the fluffiest of them all, thanks to the fact that they’re not made from planks of potato; they’re a combo of riced potatoes and cornstarch. They’re basically processed potatoes, a Pringles approach to our classic fries.This process gives you a leg up on time and convenience. Whereas our other french fry recipes work best with <a href="https://www.chefsteps.com/guides-tools/finding-perfect-french-fry-potatoes">perfect french fry potatoes</a>, you can use any russets you have around for these. And the cooking process is comparatively streamlined: You just boil ’em til tender, mix them with starch, let the dough chill and set, then cut it up and get frying.In the end, we might like these french fries more than our others not because they’re quick to make, or because they’ve got a short ingredient list, or they’re dead easy. It’s because, fresh out of the fryer, they’re actually just the best fries we’ve ever made (and they stay crispy for hours).

Ultimate Crispy French Fries