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How to Make Crispy Homemade French Fries

Vespa's recipes have appeared in "Midwest Living" and "Taste of Home". She belongs to Cook's Recipe Testers for "Cook's Illustrated".

Nothing satisfies like crispy homemade fries!

Nothing satisfies like crispy homemade fries!

Best French Fry Recipe: Learn the Secret to Great Fries

When we lived in the United States, we rarely made French fries at home. Many restaurants there are known for crispy fries that are inexpensive and delicious. But after moving to a little town in the Peruvian Andes and eating more than our share of limp fries, we realized the only way to enjoy restaurant-style French fries—crispy, tender, golden—was to make them at home.

Our first challenge was to choose the best type of potato for frying. Living in a country with over 2,300 varieties of potatoes made that a monumental task. See the box below if you'd like more information on choosing the perfect frying potato in the area where you live.

Next came the frying oil. Not all oils are created alike. Oils with low smoke points degrade at high temperatures, with serious consequences. Oils reused in restaurants eventually become a thick, toxic soup. Although fried foods aren't exactly high on the list of healthy foods, at least we can choose to fry with safer, cleaner oil. Read "How to Choose a Healthy & Tasty Cooking Oil" for more on this subject.

After much experimentation in the kitchen and many failed batches of limp, dry and tough fries, we found the double fry method produces the crispiest, most tender fries. Soaking the potatoes in cold water first and lightly dusting them with cornstarch before frying (a tip from Cooks' Illustrated) considerably ups the crispy factor. Some recommend soaking potatoes in sugar or salt water. If you've tried that method, let us know in the comments section.

Please stick around after the recipe for a discussion of seasoning options. Lastly, take our poll: "How Do You Like Your Fries?"

In This Article

  • Deep-Frying Safety Tips
  • Crispy Homemade French Fries Recipe
  • French Fry Photo Tutorial
  • The Best Potato for Fries
  • Fry Seasoning
  • Serving Suggestions
  • Poll: "How Do You Like Your Fries?"

Deep-Frying Safety Tips

  • While deep-frying, it's best to wear a heavy apron and a long-sleeved shirt to protect the arms.
  • Choose a deep, heavy skillet. If you live at high altitude where frying is a bit of a challenge, choose a black iron skillet for its heat-retaining properties.
  • Add oil to the cold pan, allowing at least two inches of headroom in case the oil bubbles over when you drop in the fries.
  • Two important tools you need for deep-fat frying: a long-handled slotted spoon and deep-fat frying thermometer.
  • If you make French fries frequently, consider investing in a mandoline. The Swissmar Borner mandoline, sold by Amazon, is the best in its price range and will turn out uniformly sized fries almost in the blink of an eye!
  • Be careful not to overcrowd the pan. If you add too many fries at once, the temperature of the oil will decrease too much to crisp the fries.
  • When you are done frying, allow oil to cool before discarding it. Never reuse frying oil.

Cook Time

Prep timeCook timeReady inYields

20 min

20 min

40 min

Serves 6-8 people

Crispy Homemade French Fries

Ingredients

  • 2 pounds (1 kilo) starchy potatoes
  • 1 (32-ounce) bottle (approx. 1 litre) cooking oil, see tips for more information
  • 1/2 cup (2 ounces or 75 grams) cornstarch, or cornflour (UK)
  • kosher or fine sea salt, for sprinkling

Instructions

  1. As seen in photographs below, slice clean potatoes into matchsticks (also called "julienne").
  2. Soak potato matchsticks in cold water for at least 30 minutes to remove some of the starch.
  3. Using a deep oil thermometer, heat vegetable oil to 325 Fahrenheit (165 C).
  4. Rinse and drain the matchsticks, then dry thoroughly with a cotton towel or paper towels.
  5. Dust dried matchsticks with cornstarch.
  6. Using a long-handled slotted spoon, wire skimmer or frying spider, transfer matchsticks to hot oil. Be careful not to splash.
  7. Fry in batches for 3 minutes. Remove fries to paper towel-lined plate to drain.
  8. Increase oil temperature to 375 Fahrenheit (190 C).
  9. Refry the French fries in batches, 3-4 minutes or until golden brown.
  10. Allow fries to drain on paper towels or brown paper bags. Sprinkle with fry seasoning or finely ground sea salt. Serve immediately.

French Fry Photo Tutorial

Start with a medium-sized starchy potato

Start with a medium-sized starchy potato

Slice in half lengthwise

Slice in half lengthwise

Slice each half lengthwise again

Slice each half lengthwise again

Cut each quarter into 1/4 inch slices

Cut each quarter into 1/4 inch slices

Cut each slice into matchsticks, about 1/4 inch wide

Cut each slice into matchsticks, about 1/4 inch wide

After soaking in cold water for at least half an hour, drain the fries

After soaking in cold water for at least half an hour, drain the fries

Thoroughly dry the fries with a cotton towel and dust them with cornstarch

Thoroughly dry the fries with a cotton towel and dust them with cornstarch

Fry in 325 Fahrenheit (165 C) vegetable oil, about 3 minutes per batch. Choose a deep, heavy-bottomed stainless steel skillet or...

Fry in 325 Fahrenheit (165 C) vegetable oil, about 3 minutes per batch. Choose a deep, heavy-bottomed stainless steel skillet or...

...a cast iron skillet. Increase oil temperature to 375 Fahrenheit (190 C). Return fries to hot oil, in batches, and fry 3-4 minutes or until golden brown.

...a cast iron skillet. Increase oil temperature to 375 Fahrenheit (190 C). Return fries to hot oil, in batches, and fry 3-4 minutes or until golden brown.

The Best Potato for Fries

Potatoes basically fall into two categories: starchy or waxy. A few potatoes, like Kennebec and Yukon Gold, fall in between (medium-starchy). Starchy potatoes are best for frying; the starchier and drier, the better.

If you live in the United States, the potato of choice for French fries is the Idaho potato, also called the Russet or baking potato. These potatoes are high in starch and low in moisture which translates into tender, crispy fries.

Since 2,300 potato varieties exist in Peru, finding the perfect frying potato was quite a challenge. We finally took a tip from La Lucha, a well-known sandwich joint in Miraflores that boasts "the best French fries in Lima". Their fries are crispy on the outside with a tender, nutty-flavored center. The secret? Huayro, or solanum chaucha. This potato is so starchy that when overcooked, it bursts open like a freshly blossomed flower.

Now your only decision is to peel or not to peel. We love our fries with their jackets but whichever your preference, you'll be pleased with the results.

Fry Seasoning

How do you like your fries? Purists insist on salt: nothing more, nothing less. Which salt is best for fries? We love pink sea salt. In Cusco, where you can buy two pounds for 30 U.S. cents, it's a delicious and budget-friendly choice. Kosher salt is great for extra crunch, although many fry aficionados swear by finely ground salt.

After salting, try a sprinkling of garlic and onion powder for your own homemade fry seasoning. Or mince a few garlic cloves and some parsley and toss with hot fries for a special gourmet touch.

Then there's the matter of dipping. Do you prefer ketchup or mustard? Peruvians drench fries in plenty of Peruvian aji sauce. In Germany, mayonnaise is a popular fry condiment. French fry lovers in some areas of the United States swear by chili cheese fries, others adore salt & vinegar, while their northern neighbors drown fries in gravy.

Please visit our poll to vote for your favorite. If you have an unusual fry flavor preference, please tell us about it in the comments section.

Crispy homemade fries with salt

Crispy homemade fries with salt

Serving Suggestions

Comments

Erik Landenvater from Greenland on September 05, 2019:

Using russets, and a 1cm julienne blade on my Oxo mandoline, I prepared 1lb of proto-fries. One batch I baked for 20 minutes to remove moisture, then fried at 375F. This oil is too hot! Fries darkened but crisped. Second batch soaked in saltwater (not brine!) for 20 mins then fried once at 300F for 5 mins, removed and cooled, then 325F until golden (not dark and sooty) brown. Crisply done! Heat could be increased but danger of burning I think outweighs the speed of crisping, which is of course the goal here. All preparation is to reduce moisture to accelerate crisping. Anything else is distraction! Mazeltov!

Kierstin Gunsberg from Traverse City, Michigan on June 08, 2017:

These look so awesome! I have tried (and failed) to make fries at home but I have never thought to use cornstarch. Brilliant! I usually just buy frozen fries so I'm wondering- could these be frozen too? I try to make double batches of everything while I'm in the kitchen and freeze half for busy nights.

Vespa Woolf (author) from Peru, South America on March 02, 2014:

prasetio30, I'm glad you look forward to trying this recipe. Thanks for coming by!

prasetio30 from malang-indonesia on March 01, 2014:

I love frech fries and I got new recipe here. Thanks for sharing with us. Yummy :-)

Vespa Woolf (author) from Peru, South America on February 27, 2014:

SanjayLakhanpal, thank you for your meaningful comment. I'm glad this information was useful for you.

Vespa Woolf (author) from Peru, South America on February 27, 2014:

VVanNess, you definitely can't beat the fresh herbs!

Sanjay Sharma from Mandi (HP) India on February 27, 2014:

A beautifully worded hub with easy instruction. Voted up. A cast iron skillet increase oil temperature to 375 Fahrenheit (190 C), is an interesting information, to save energy.

Victoria Van Ness from Fountain, CO on February 27, 2014:

Great recipe! I have a recipe for baking them with plenty of fresh herbs for a healthier twist. But I love it!

Vespa Woolf (author) from Peru, South America on November 18, 2013:

Careermommy, thanks for your compliment! I would love to do a cookbook. It's been a busy year and writing a few Hubs was about all I could manage. Maybe next year! Thanks so much for your visit.

Tirralan Watkins from Los Angeles, CA on November 18, 2013:

These french fries would be such a hit in my household. I'm sure I'm not the first one to tell you that you should do a recipe book. You have so many great recipes on your page.

Vespa Woolf (author) from Peru, South America on April 08, 2013:

frances-clare, you could also try flour. I haven't tried it myself, but I have a friend who swears by that method. I would just dust the fries lightly, though. For blood pressure, check out my Hub on "Maiz Morado" or purple corn. It lowers blood pressure naturally and you can buy the extract on Amazon. It's worth a try because it doesn't have any side effects, either. Thanks for coming by and please let me know how the fries come out!

frances-clare from Harare, Zimbabwe on April 08, 2013:

looking for paprika recipes to see if my husband blood pressure will come down (lol, french fries might not be the way to go) anyway, what can I use instead of cornstarch? Also never thought of making fries without peeling the potato, yey less work!

Vespa Woolf (author) from Peru, South America on March 02, 2013:

Unknown spy, I've never soaked mine in salt water but it makes sense--salt draws moisture out. I'll have to try that next time! If it works, I'll adjust the recipe. Thanks for the tip! Soaking them in water also draws out moisture and leaches away the starches, which make fries soggy. These are definitely crispy fries!

Life Under Construction from Neverland on March 02, 2013:

wow this is really good. some say when you soak the potatoes in cold water, you must also add salt too... i guess, its not important to add salt right?

Peggy Woods from Houston, Texas on March 01, 2013:

At least you have mastered the art of making really good and crisp and well flavored ones!

Vespa Woolf (author) from Peru, South America on March 01, 2013:

PeggyW, I agree that that are enough French fries in the States to go around! No need to make them at home. Thanks for taking the time to make a comment, though. I appreciate the votes.

Peggy Woods from Houston, Texas on March 01, 2013:

I have never made homemade french fries because as you stated, they are easy enough to find in the U.S. and most of them are really good. We don't own a deep frier nor thermometer for deep frying anything. We try to avoid eating much deep fried food. Once in a while it is a treat to eat french fries out in restaurants. But....if I ever decide to make them at home, this is a great tutorial on how to make them crisp and well flavored. Thanks! Up and useful votes.

Vespa Woolf (author) from Peru, South America on February 04, 2013:

Pinkchic, the homemade fries are so much yummier than the frozen or fast food ones. Enjoy!

Sarah Carlsley from Minnesota on February 04, 2013:

Yum, these look delicious! And I love french fries!

Vespa Woolf (author) from Peru, South America on January 16, 2013:

dobo700, I'm glad you enjoyed the safety tips. Homemade fries are so much better than the frozen variety. Enjoy and thanks for your comment!

dobo700 from Australia on January 16, 2013:

Sounds delicious, and the safety tips a really useful.

Vespa Woolf (author) from Peru, South America on December 29, 2012:

Sonimanjari, please do! Enjoy and thank you!

Manjari Soni from India on December 29, 2012:

Just love French fries. Would surely give it a try

Vespa Woolf (author) from Peru, South America on December 13, 2012:

Express10, these are delicious fries and we're so fortunate to have huayro potatoes here in Peru. We often oven-bake fries, too, just because it's a healthier choice. But sometimes only french fries will do. : ) Thanks for taking the time to read and comment.

H C Palting from East Coast on December 13, 2012:

I love fries and typically bake them. I also would have never thought of using corn starch. Thanks for sharing. Your photos are so great that I have to go make fries now!

Vespa Woolf (author) from Peru, South America on December 11, 2012:

Yummy is a good word. : )

SandCastles on December 11, 2012:

Sounds yummy.

Vespa Woolf (author) from Peru, South America on December 11, 2012:

FullofLoveSites, potatoes are loved the world over! Thanks for coming by.

Vespa Woolf (author) from Peru, South America on December 11, 2012:

Denise Handlon, oven baked fries are healthier but I agree...you lose the crispiness. Still, we do oven fries when we don't have company. Thanks for noticing my favorite knife! I appreciate the vote and comment.

FullOfLoveSites from United States on December 11, 2012:

Mmmmmmm... just plain yummy! Who doesn't love potatoes? Thanks for sharing your recipe.

Denise Handlon from North Carolina on December 10, 2012:

Very useful info here, vespawoolf. I love fries, but don't use the deep fry method. I may give it a try again, after reading this. I usually season them and throw them into the oven to bake, but it loses the crispiness.

Nice knife! lol Rated up/A/U/I

Vespa Woolf (author) from Peru, South America on December 09, 2012:

Jamie Brock, I appreciate your enthusiasm for the common french fry. This technique works every time! Thanks so much for the comment and votes!

Jamie Brock from Texas on December 09, 2012:

Thank you for this awesome hub! You did a great job with this.. I love all the tips and new things I have learned about the common french fry. I definitely want to try and make these now! Very useful, interesting and voted up :)

Vespa Woolf (author) from Peru, South America on December 07, 2012:

KoffeeKlatchGals, it's always intrigued me that little tweaks here and there are the key to perfect fries. I hope you have a chance to try them...they're practically foolproof. Thanks for all the button pushing! : )

Susan Hazelton from Sunny Florida on December 07, 2012:

I knew about the cold water but had no idea about the cornstarch. What a great hub. I love french fries and hate when they come out limp and greasy. Thanks so much for sharing this information. Pushing those buttons.

Vespa Woolf (author) from Peru, South America on December 04, 2012:

The cornstarch trick helps a lot with oven fries, although they're unfortunately never as crispy as fried. If you eat fries often, the oven method would definitely be a wiser choice. Thanks for the vote and comment, Alocsin.

Aurelio Locsin from Orange County, CA on December 04, 2012:

I'll forward this information to the family cook. Is it possible to get crispy fries from grilling or baking them, or do you always have to fry them for the best crunch? Voting this Up and Useful.

Vespa Woolf (author) from Peru, South America on December 04, 2012:

Lindacee, they really aren't hard to make at home and if you have a craving for fries, I do think it's healthier because you can choose a healthier oil for frying. Enjoy!

Linda Chechar from Arizona on December 04, 2012:

Thanks for the tutorial on homemade french fries. I haven't tried making them in years -- mine always came out soggy. Now I know what to do thanks to you! Can't wait to give it a try again!

Vespa Woolf (author) from Peru, South America on November 30, 2012:

DeborahNeyens, mayonnaise is a delicious fry dip. I find this technique is the best. Our friends rave about these fries and say they're better than the old-style McDonald's fries. : ) Enjoy and thanks for taking the time to visit and comment.

Deborah Neyens from Iowa on November 30, 2012:

My mouth is watering! French fries are my weakness. I like to dip them in mayonnaise, which I learned when working at a place called Fries BBQ & Grill in college. I've pinned this to my recipe board so I can try your technique next time I make fries!

Vespa Woolf (author) from Peru, South America on November 28, 2012:

Taztik, what a good idea! Homemade fast food. : )

TIM JETER on November 28, 2012:

I fry mine until halfway done and then freeze for at least 7 hours or until the next day or whenever I feel like fries again.........the best fries ever.......

Vespa Woolf (author) from Peru, South America on November 27, 2012:

Flashmakeit, I'm glad you're a fellow fry lover! The cornstarch really does make them crunchier. Thanks for the vote and comment!

flashmakeit from usa on November 27, 2012:

Never thought of using cornstarch. Useful article because I do like fries. Vote up!

Vespa Woolf (author) from Peru, South America on November 26, 2012:

Cathy Fidelibus, they really are delicious. Thanks!

Ms. Immortal from NJ on November 26, 2012:

Yum looking forward to making the fries!

Vespa Woolf (author) from Peru, South America on November 26, 2012:

Joaniebaby, the biggest time investment is slicing the potatoes into matchsticks. Other than that, the frying goes pretty quickly. It's so worth it to make fresh instead of the frozen. You won't believe the difference! Thanks for coming by.

joaniebaby on November 26, 2012:

Thanks for the great hub. We love French Fries and I haven't made them from scratch forever. Will have to try when I have more time.

Vespa Woolf (author) from Peru, South America on November 26, 2012:

GlimmerTwinFan, you're so right! Everyone loves fries. And potatoes are inexpensive and available most anywhere. Thanks so much for the comment, vote, pin and share!

Claudia Mitchell on November 26, 2012:

Awesome hub vespawoolf! Voted up and a bunch of others. I will definitely be trying this soon! Pinned and shared too! Who does not like fries.

Vespa Woolf (author) from Peru, South America on November 26, 2012:

Suzie, I'm glad you enjoyed this frialicious hub so much! : ) Salt & garlic sounds like a unique and delicious dipping choice. Following safety guidelines is definitely important when deep frying. Thanks so much for the comment, vote, pin and share!

Vespa Woolf (author) from Peru, South America on November 26, 2012:

Randomcreative, the sweet potato fries are a bit trickier since they tend to get limp more quickly. If you've mastered them, regular old French fries will be a cinch!

Suzanne Ridgeway from Dublin, Ireland on November 26, 2012:

Hi Vespa,

What a great hub! I do love fries I have to say bit do not make them. Years ago we had a deep fryer go on fire in the home so maybe it's a sub-concious thing. Nothing beats a good homemade chip (french frie) and your info here is FRIALICIOUS !! LOL, could not resist my usual word making!

Loved all your tips on oils, potatoes and salt to use. So much interesting info packed in here, loved it!

I ticked mayonaise as my choice but I do love salt and garlic mayonaise also on my fries.Loved your tips on seasoning ideas and will definitely make some fries now.

Thanks again for a really super hub, All the votes, shares and pinned!!

Rose Clearfield from Milwaukee, Wisconsin on November 26, 2012:

Thanks for the great tutorial! I've recently started to master crispy sweet potato fries and would love to try my hand at regular potato fries, too.

Vespa Woolf (author) from Peru, South America on November 26, 2012:

Well said, Kaili Bisson. Thank you for coming by!

Vespa Woolf (author) from Peru, South America on November 26, 2012:

Crystal Tatum, sea salt and paprika is unique! Mrs. Menagerie's fry seasoning recipe has sea salt and paprika, among other things. You're right, there's nothing like crispy french fries. Enjoy!

Kaili Bisson from Canada on November 26, 2012:

So much nicer with their jackets on...thank you for the great Hub!

Crystal Tatum from Georgia on November 26, 2012:

Yum - nothing like good crisp french fries. I love using paprika and sea salt. After reading this hub, I may have some tonight! Voted up, of course.

Valerie Washington from Tempe, Arizona on November 26, 2012:

mmm french fries....dipped in a wendy's frosty...that's what I thinking about!!!

Vespa Woolf (author) from Peru, South America on November 26, 2012:

Loveofnight, potatoes are an economical food available almost everywhere in the world, which makes them a great addition to any diet. Of course, frying them isn't the most healthy option but a nice treat now and then. Thank you for coming by!

Vespa Woolf (author) from Peru, South America on November 26, 2012:

Yes, safiq ali patel, I should add that fries are not an everyday food but rather a special treat once in a while. Thank you for reading and commenting!

loveofnight from Baltimore, Maryland on November 26, 2012:

I learned a lot today about my best friend the potato. I will be running out to get that cornstarch now, fried, baked or boiled, potatoes are a welcomed part of my life.Thanks for the info.

safiq ali patel from United States Of America on November 26, 2012:

Good recipe but I would worry a little about the fat. And I think corn starch has a high calorie value too. All this considered I still love fried chips with salt. What a classic. Great hub. Thank you.

Vespa Woolf (author) from Peru, South America on November 26, 2012:

Carol, I must admit that I only make them as a rare treat, or for when we have company. But they're so worth it!

Vespa Woolf (author) from Peru, South America on November 26, 2012:

Georgescifo, I'm glad you're going to try it! Please let me know how they come out if you have a chance. Once you get used to the method, you'll find it goes really quickly. Thank you for coming by!

Vespa Woolf (author) from Peru, South America on November 26, 2012:

Mhatter, how nice to have inexpensive and delicious fries nearby. I probably wouldn't bother to make them at home if I had that luxury!

Vespa Woolf (author) from Peru, South America on November 26, 2012:

RajanJolly, now that you can use the double-fry method your fries will turn out crispy every time! The extra step isn't difficult and really is worth it. Thank you for the votes and share!

carol stanley from Arizona on November 26, 2012:

So many potatoes and so little time. I have never made french fries and rarely eat them. They are my favorite food. Mouthwatering delicious...Thanks for this hub and how to make these wonderful little yummies.

georgescifo from India on November 25, 2012:

French fries are one of my favorite snacks, but have not yet dared to make it myself...thanks for the tips and I will try it for the next weekend :)

Martin Kloess from San Francisco on November 25, 2012:

Thank you for the instructions. A neighborhood Chinese market has started selling half cooked fries for a little more than plain potatoes. they are good!

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on November 25, 2012:

Needed this recipe. My homemade fries turn out to be limp but now going to be trying your recipe to make them crisp. Thanks for sharing.

Useful pics. Voted up, useful, interesting and given 5 stars. Sharing this recipe.

Vespa Woolf (author) from Peru, South America on November 25, 2012:

PurvisBobbi, I've never tried the cornmeal trick but it sounds delicious! I'll have to try that next time. I'm sure it would make them nice and crunchy...and the chili powder would be tasty and a little spicy. Thank you for your meaningful comment.

Barbara Purvis Hunter from Florida on November 25, 2012:

Hi,

Thanks for this great hub---and now I am hungry. I will try your recipe and fry then twice. I fix twice baked potatoes---but never tried this recipe.

Have you ever coated them with yellow cornmeal and fried them this way when serving fried fish and or sprinkle with chili powder?

Great Hub---thanks for sharing.

Bobbi Purvis

Vespa Woolf (author) from Peru, South America on November 25, 2012:

Billybuc, I'm so glad you liked this recipe! French fries are irresistible, and especially when they're crispy. : ) Yes, 2,300 varieties is overkill and that's a low estimate. When I go to the market I just gaze at all the potato varieties and ask, "which one's best for frying...or soup"...or whatever I'm cooking that day. It's overwhelming. It's always nice to hear from you.

Vespa Woolf (author) from Peru, South America on November 25, 2012:

Amberld, please let me know what you think. : )

Vespa Woolf (author) from Peru, South America on November 25, 2012:

VictoriaLynn, I totally respect ketchup lovers. Any particular brand? Thanks so much for the pin and comment.

Vespa Woolf (author) from Peru, South America on November 25, 2012:

JustAskSusan, only a real cook would ask that question. : ) It really is a beautiful knife. It's a Shun Edo. I could never afford one...it was a gift. I might write a review. It's my favorite kitchen tool by far. I'm sad to admit that my Wusthof knives are sitting on the bench now. The Shun is perfectly weighted and maintains a sharp edge. I hightly recommend it! Thanks for letting me brag about my knife. : )

Bill Holland from Olympia, WA on November 25, 2012:

2300 varieties of potatoes? Kind of over-kill, isn't it? LOL I had no idea there were that many varieties!

You are speaking my language with this recipe; finally a recipe I can sink my teeth into. :) Sorry, I couldn't resist.

I hope you are well; nice job!

Amber White from New Glarus, WI on November 25, 2012:

these fries look fantastic! We will definitely be trying your recipe soon!

Victoria Lynn from Arkansas, USA on November 25, 2012:

Yum! I love french fries, and these look wonderful. With lots of ketchup! Pinning this to use later. Awesome! I love the photos!

Susan Zutautas from Ontario, Canada on November 25, 2012:

So corn starch is the secret ingredient. Thanks so much for posting this recipe. I wouldn't have ever thought of using cornstarch. While I'm here I have to ask ... What kind of knife that is in your photos?