Hot potato

Potatoes done right are a rare root, and even the ubiquitous french fry is all too often limp, greasy and completely lacking in light (yet substantial) texture and taste. One way to solve the problem is in the cut, and waffle-cut fries tend to be less susceptible to the grease-out. A great example is readily available at Midtown’s Rubicon Brewing Company. In several months’ worth of weekly visits, every batch was lightly browned and crispy on their waffly exteriors, with a full potato flavor inside.