French fries are quintessentially American, and you can order them at almost any restaurant in Kansas City. But to freelance writer Natalie Torres Gallagher, the difference between a good fry and a great fry comes down to one thing.
“There’s nothing more disappointing than a fry that doesn’t have the right seasoning, or enough salt or too much salt,” Gallagher told KCUR’s Up To Date.
Her perfect fry? Quarter-by-quarter-inch sticks that are fried and seasoned to golden, salty perfection…