If you’re wrestling with how to fry the fries you’ll toss next to your burger, you’ve come to the right place.
A good fry is a world apart from a great one. FIREDISC® chefs don’t usually settle for less than great. So we’ve compiled a bit of advice for some of the world’s most popular potatoes.
Cooking is like art and science combined, isn’t it?
Fun facts about fries
Some of us foster our love of fries. If that’s you, you’ll love these interesting tidbits about our favorite spudsy side.
- Chocolate > ketchup
In 2016 and 2017, McDonald’s in Japan offered chocolate-drizzled and pumpkin-spice fries. Talk about dreamy combinations.
- You’re gonna need a bigger plate
National Geographic says the average American (who is that, anyway?) eats more than 30 pounds of fries every year. That’s equal to 30 cans of veggies.
- Belgian fries?
When the River Meuse would freeze, and with no fish to fry, villagers turned to potatoes. An American soldier during World War I, the story goes, found them there. He called them French fries because southern Belgians spoke French.
Tips for cooking fries
A few thoughts on popular fries varieties. All fries are best when fried at 300 degrees first, then again at 400 for max crispiness. Don’t forget to soak your cut potatoes for an hour in water and dry them thoroughly before frying.
Worth their weight in gold. They’re classic, iconic fries that you dream of. Their shape makes them perfect for noshing solo, no burger required. Or shoveling in your favorite condiment.
Strange to imagine how much more actual fry space you achieve with the crinkle cut. Better to catch salt granules in their scientifically-optimized folds. Traditionally undercooked, they’ll become champions if you fry them right.
Some fry eaters have chosen to withdraw any allegiance to other cuts once exposed to the waffle cut. Achieve the design with a crinkle cutter set to wavy, turned 90 degrees, and cut again. Excellent for condiments and crunchiness.
The soft, pillowy exterior, dominates the flavor. That’s because, in relation to the outer surface, there’s roughly 97% more inside. They’re called cottage cut because they resemble shingles on a cottage. Close kin to the tater tot.
Wedge or steak
Some say aviation was America’s biggest win. Others, the steak fry. They’re controversial; is it a fry if five can make a meal? They’re the undisputed sopper king fries. This compensates for the smaller salt-clinging surface.
We have to come clean on this one. You need a pro-grade spiralizer to do them right. That’s the only way you’ll meet the optimal size and shape that makes a curly fry a legend. They’re the crispiest and sexiest if we’re honest.
It’s a steep road of expectations when you tell folks you’re making your own French fries. You’ve got a famous red-haired clown to contend with. Throw caution to the wind and make some when it’s kabob night at your house.
Thanks to our friends for the illustration of fries at https://food52.com/blog/26578-how-to-cook-french-fries