Vox on Nostr: npub1v62k8…g6c55 If you're going to fry potatoes, which is best done only very ...

npub1v62k8k90uekadxwy4qxppps7vw9cr2xe3chpu6avp46e0825ewesrg6c55 (npub1v62…6c55) If you're going to fry potatoes, which is best done only very sparingly if at all, whatever shape you choose should reflect how crunchy you like your fries. The more exposed to oil the surface area is, the crunchier your potato will be. If you're looking for something mostly soft with only a little crispness, go with a thick steak fry. Then, in ascending order of crunch, the standard fry, the crinkle fry, the curly fry, the waffle, the shoestring, and finally, the potato chip.