On Tuesday, I blogged about F&W Best New Chef 2004 Dominique Filoni's upcoming Philly restaurant, Parc. I also got him to share his tips for perfect fries—just in time for July Fourth festivities:

How Filoni will make his fries at Parc: "There’s a guy I work with who was with me at Lacroix [at the Rittenhouse in Philly]. I call him Mr. Potato Head. We went through about 20 different ways to cook fries to find the best method to use at Parc."

His tips for crispy, golden brown fries:
1. Rinse really well "After peeling the potatoes (ideally Kennebec) and cutting them in quarter-inch slices, rinse them two or three times. Leave them in water overnight in the fridge, then rinse again. The water should be clear on the last rinse, so when you fry them, the exterior won't burn."

2. Use soybean oil "It holds its temperature better than other oils for a nice crisp, plus, it has a neutral flavor."

3. Fry twice "After blanching the potatoes in oil, we let them first cool on a rack, then in the fridge for a couple of hours so they're really cool. Then we refry again for extra crispiness."