Achieving the perfect French fry requires selecting high-starch potatoes like Russets, soaking them to remove surface starch, and utilizing a double-fry technique to ensure a crisp exterior and fluffy interior. Originating likely in Belgium, the modern fry relies on chemical principles, such as maintaining structure with acidic water and utilizing the Maillard reaction for color. For a detailed recipe for thin and crispy fries, visit Serious Eats .