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- Traditional-cut fries. Traditional-cut fries, also known as straight-cut fries, are the ones we all know and love. They are found at fast food chains, most restaurants, and in the freezer aisle at your grocery store.
- Shoestring or matchstick fries. Aptly named, shoestring fries are long and thin, just like shoestrings. Typically, potatoes for shoestring fries are cut to be about ⅛ of an inch thick, which is only about a third of the thickness of regular-cut fries.
- Steak fries. Steak fries feature a much thicker cut than most other types of fries: about ¼ of an inch is standard. Their wide shape fries nicely, creating a thin, crispy shell while leaving lots of pillowy potato inside.
- Crinkle-cut fries. The precisely cut exteriors of crinkle-cut fries may look unique and appealing, but they actually serve more than an aesthetic purpose.
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- Articles
- Regular Fries. To begin this roundup of irresistible fries is everyone’s go-to, regular fries. The secret to achieving the perfect texture of those long slender fries is to soak them in water.
- Curly Fries. The hardest part about fair food is deciding what to get. There is one thing I always order, though, and that’s curly fries! Whenever I see people walking around with a mess of those curly spuds piled to the high heavens, I have to give in.
- Waffle Fries. Waffle fries are a fun cut I think we could all use more of in our lives. Those little nooks and crannies create a ton of texture that’s perfect for munching.
- Crinkle-Cut Fries. Raise your hand if you grew up on frozen crinkle-cut fries. Me too! I have a soft spot in my heart for those wavy fries. They tasted so good dipped in ketchup and still do!
Jun 13, 2024 · After around 3-5 minutes, you should be finished with the blanching process and removing the fries onto a wired rack using your spider. Then, repeat with the second batch. Once all of your fries ...
- Sarah-Louise Kelly
- Regular Fries
- Crinkle-Cut Fries
- Curly Fries
- Waffle Fries
- Shoestring Fries
- Matchstick Fries
- Steak Fries
- Wedges
- Tater Tots
- Chips
Also called the Standard Cut, these are the typical and very popular version of French fries cut to a medium thickness of around a quarter inch. They are deep-fried in a neutral-flavored oil to make them crispy on the outside and soft and fluffy on the inside, tossed in salt, and often served as a side dish with burgers or sandwiches and dips of yo...
A fun spin on regular fries, crinkle-cut fries have wavy or crinkly sides and edges and are usually on the thicker side. Theoretically, the angles on the edges make them crispier than regular fries and hold on to ketchupand other sauces really well. To make these signature-shaped fries, you need a special crinkle cutter or blade to cut them into sh...
Can you even call yourself a French fry lover if you haven’t tried curly fries? One of our favorite types of fries, curly fries have a spring-like shape made using a special cutter. Also called “Suzi-Q fries” and “Goldilocks fries”, they are seasoned with paprika, cayenne pepper, onion, and garlic powder before being chucked into the deep fryer. Pr...
Waffle fries get their name from their lattice shape that resembles a little waffle. This shape is achieved by using a special slicer or mandolin blade, and it makes them fry easily and more thoroughly. They often have potato peels attached to them, but you can also find waffle fries made with peeled potatoes that are either deep-fried or baked. Th...
One of the thinnest varieties of fries, shoestring fries are cut long and less than 1/8 inches thick. Also known as Papas Julianas, they are commonly served as a topping for sandwiches in Cuban cuisine. One of the best ways to eat them is as a tangled cluster right as they come out of the fryer. They get cold and soften quite easily, which is why t...
Often confused with shoestring fries, matchstick fries are just as skinny but much shorter and crispier than shoestring fries They have almost no soft potato parts left on the inside and are the best option if you like your fries super thin and crispy.
Steakfries are thick-cut fries that are deep-fried to a crisp while ensuring a soft, fluffy texture on the inside. They get their name because they are often served with steak and also because of their shape that somewhat resembles a steak. They can be served with different recipes and taste great with just a few basic seasonings. Also, their shape...
On the opposite end of the pendulum to matchstick fries, wedges are one of the thickest fries made by cutting an entire potato into thick wedge-shaped segments. Often seasoned before being baked or deep-fried, wedges are usually made with potato skins. Their large size means that they might take much longer to cook as compared to the other varietie...
The name “tater tots” is a registered trademark of Ore-Ida, an American frozen food company, and refers to grated potatoes formed into small cylinders that are baked or shallow or deep-fried. A favorite among children mostly, tater tots are very light and crispy and are usually served with ketchup and other sauces and dips. Making tater totsat home...
The perfect snack for parties, game nights, movie nights, and picnics, this list would be incomplete without the mention of potato chips. A popular style of fries, chips are the thinnest and crispiest out of all the different types and are enjoyed by children and adults alike. While you can find an almost never-ending variety of potato chips in the...
It’s easy to see where waffle fries get their name from, as they really do look like little waffles. They’re made using a special tool that creates a grid-like pattern and keeps the fries nice and crisp. You can also use a mandoline with a waffle cutter attachment or a hand-held crinkle cutter, if you don’t mind a little extra work.
Jul 22, 2023 · If you dip it in ketchup it will most certainly drown, while at least the shoestring's long size may allow you to wrap it around a fork and extract it from the condiment. 23. Shoestring fries ...
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Mar 21, 2022 · The Julienne Cut is named after the French chef, Jean-Louis François Pierre Gérin-Lajoie, who invented the cut in the 19th century. The Julienne Cut is sometimes called the "matchstick cut," because the thin food strips look like matchsticks. The Julienne cut is often used in stir-fries, soups, and salads.
