LCBO Food & Drink Spring 2023

Fries with That? With just a few savvy tips, tricks and techniques, you’ll be making french fries rivalling any at your favourite local bistro. 101

BY MICHAEL ELLIOTT | PHOTOGRAPHY BY JAMES TSE

C an you make restaurant quality french fries at home? After many rounds of testing and tasting, the answer is a resounding yes. The secret is blanching twice, once in salted water and then again in oil, before a final fry. It’s a little labour-intensive, but the effort yields a perfect yin-yang of crisp and fluffy every time.

FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY ANDREA MCCRINDLE

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