French fries, of course, have been, are, and will continue to be the most popular form of deep-fried potatoes. They even gained a new status in the eighties, when serious restaurants serving the New California cooking took french fries from the bistro and put them on fancier, more ambitious menus. But there is a problem: french fries made at home often fall short of french fries made in restaurants. The chief difference is in texture: homemade fries tend to be slick and smooth on the outside, restaurant fries tend to be more nubbly. By following the recipe above, you'll make french fries as interestingly textured and as good as the ones you enjoy in great restaurants.