why french fries ALWAYS taste better at michelin restaurants

So here is a fun fact for you. I am from India and I am from a community of people called Sindhi's. We have a dish called Alu Tuk which is basically triple cooked fried potato. My grandmother made this for me all the time. So we par boil the potato, then chill it, then deep fry on a low temp to finish the cooking and then squash the potato and fry a 2nd time to get it really crunchy and crispy. Then we season it with a couple of spice powders like dried mango powder, red chilli powder and salt. But I always just ate them with salt. One of the best if not the best potato dish in the world according to me.

That definitely wasn't cat, that was someone trapped in his basement whom he's harvesting fat from lol.

Heston Blumenthal also has a recipe for English roast potatoes which is probably similar to this and I believe he says "boil it as long as you dare" or something like that. I'd be concerned about warming the fridge with hot parboiled fries/potatoes. I made a massive batch of roast potatoes at Christmas and used a fan to cool the potatoes. I think I'm a genius. They cooled and dried in minutes although it turned the kitchen into a sauna.

Matt,Thank You for teaching us. That crunch gets me! Love language and and dedication to put forth the effort.I appreciate you.

Just discovered your channel, super chill and information, keep your current presentation pls! Great stuff

Love your stuff, matt. Feels like a chill buddy giving me cooking advice.

Looks good! I love all the information you give on your videos

Love the idea of using an apple corer - genius! Can't wait to try it.

finally an idea for my 20lbs of beef fat trimmings. lol

I really like the apple corer idea! I am going to try this method with sweet potatoes and see if it still works.

Ive seen a pickled french fry recipie going viral on tiktok, josh weissman also tried it and he was surprised by it, came out #1 in his ultime french fry tourney thing. Give it a try, id like your thoughts on it ngl, imma make it soon too

In reality Michelin restaurants aren't exactly known for serving french fries. They typically have bread and butter as 'the cheap thing to fill you up'. I've never been but from what I've seen in a video the fat duck doesn't do it either. I've had them only once at a Michelin restaurant and I've been to a lot of them. It was a no stars place that was mentioned in the guide. It was more like a village inn which happened to have a good cook. Great place btw.

You got me on this one.. 👏 👏

Hi

Hi Matt, which restaurants did you work at? If you don't mind sharing :) love ur vids, great knowledge

Damn.. I feel like it’s worth the effort. Good shit

I’ve done this recipe for chunky British chips… not fries. And instead of sticking them in the fridge, I put them in the freezer. Seems to work well. Super crispy exterior and creamy inside.

Informative. Thanks.

The sour garlic salt doesn't sound weird, and makes total sense... Similar concept to using malt vinegar. You're getting that sour acid kick to balance the salty nature of the fry.

Try out a lacto ferment on the fries prior to the 3 step cook, heard it's ever better!