A professional guide to the history of French fries, classical potato cuts, frying science, restaurant technique, correct uses, common mistakes, and how chefs match each cut to the right dish.

Patate Schiacciate Croccanti all’Aglio e Rosmarino (Italian Crispy Smashed Potatoes) Crispy smashed potatoes combine two textures in one preparation: a soft, creamy center and a deeply crisp, irregular exterior. Small potatoes are cooked whole until tender, gently crushed to expose more surface area, then roasted at high heat with olive oil, garlic and rosemary. Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour 5 minutes Servings: 6 Ingredients 3 lb small Yukon G

Patate Arrosto Croccanti al Rosmarino (Italian Roasted Potatoes) Perfect roasted potatoes should have a deeply golden, crisp exterior and a soft, almost creamy center. The professional method uses parboiling, thorough drying and roughening the surface before roasting. That broken exterior creates thousands of small edges that become exceptionally crisp in the oven. Prep Time: 15 minutes Cook Time: 55 minutes Total Time: 1 hour 10 minutes Servings: 6 Ingredients 3 lb Yukon Gol