The view over St. Joseph Sound at the Dunedin Marina is beautiful enough, but what’s really nice is that Bon Appetit has its French fry technique down cold. Soak the potatoes to remove starch, cook almost through at low temp, then fry a second time at high temp till crisp and golden with a creamy center. Bon Appetit ups the game by tossing the spuds in grated Parmesan before their final fry. Sublime!
