The soul of a New York fry isn't born in the heat of the oil. It begins in the earth, with the humble Russet potato. A starchy heavyweight, chosen for its low moisture and a texture that promises an unmatched fluffiness. A seasoned chef once held one up under a dim kitchen light and said, “This isn't just a potato. This is potential.” That high starch content is the very secret to the pillowy i...
