I went through a phase when I wanted to learn the pitch-perfect method for frying French fries. I’ve always subscribed to the twice-fried method. It results in a pretty good fried French fry: a soft interior and crispy exterior. Then I visited April Bloomfield’s New York restaurant, The Breslin, and was blown away by her famous thrice-fried French fries. It was then that I decided I’m leaving French fries to a restaurant-only event. Between the big pot of hot oil and the fact that now I should definitely fry them three times, they’ve fallen into that category that isn’t homemade. Except when I’m craving them AND I can turn to my trusty ol’ oven.