Start by choosing starchy potatoes like Russets for the crispiest fries.
Slice your potatoes evenly to ensure they cook uniformly in the hot oil.
Soak the potato slices in cold water to remove excess starch and prevent sogginess.
Dry the slices thoroughly with a towel before frying to avoid oil splattering.
Fry in batches at a lower temperature to cook the potatoes without burning them.
Refry at a higher temperature to get that golden, crispy exterior we all love.
Rest the ribs for about 10 minutes after grilling so the juices redistribute, making every bite more flavorful.