There’s something universally irresistible about perfectly cooked fries. Golden on the outside, tender on the inside, lightly salty and impossibly crisp — the kind of fries that disappear straight from the plate before they ever make it to the table. Yet for many home cooks, achieving that restaurant-level crunch remains frustratingly elusive. No matter how carefully the potatoes are cut or how hot the oil seems, homemade fries often turn out limp, greasy, or unevenly cooked.
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