How do you like your french fries?

This seems like a pretty straight forward question but let's go over a few of the different options.



Shoestring cut french fries - probably the most traditional type of french fries which I am sure we are all familiar with.



Curley fries - The potato is cut to make one long curley fry instead of the traditional straight cut/shoestring fries. Often these are spiced. Tornado fries are curley fries taken to the extreme.



Wedge Cut fries (sometimes called potato logs) - The potato is cut into wedge or arc shaped pieces then fried.



Crinkle cut fries - The fries are cut so that there are ridges and valleys on them. Some people claim that helps to hold ketchup or other condiments better.



Waffle fries (also called criss cut fries) - These are larger than normal fries and are cut with grooves 90 degrees apart on each side.



Home fries - The potato is sliced in circular shaped pieces along the minor axis.



Tater Tots - Technically not a french fry but it is made from grated potatoes and is often sold as a french fry substitute.

I think I got all the major french fry types listed though we haven't even gotten into the topic of what people's favorite condiment on fries is; there are a lot of options: Ketchup, mayo, aioli, mustard, hot sauce, brown sauce, ranch dressing, gravy, malt vinegar... The list goes on and on plus there are dozens of choices as toppings so many I won't even get into that. Heck, then people can discuss which types of potatoes work best as things like starch and protein content (not to mention water content) vary by type of potato used and lastly there are at least a half dozen different cook methods. So it looks like there are a lot of decisions to be made when making a seemingly humble french fry.

Texture matters more than cut. Fried crisp on the outside, soft but not mushy through the middle on the inside. Also, there must be copious salt involved. No limp fries, no tater tots.

Different fries for different needs. Straight "shoestring" fries as the classical accompaniment to a main dish that deserves attention, such as a really nice hamburger; waffles to add fun to an otherwise tasty but unassuming meal; wedgies for anything with a sweet, thick sauce.

crinkle, FTW! dipping sauce should be 1/3 ranch, 2/3 ketchup.

Crinkle cuts from Nathan's:



Fresh from the stand itself, right out of the fryer, so hot you have to wait to eat them, and just as greasy as they look.

Is it just childhood memory (I spent two summers in high school as a camp counselor a mile and a half from Nathan's Original, and we used to walk that distance in the NY summer just to get those fries), or are they really that good?

I don't know, but I'm really glad I don't live near a Nathan's now (and, no, their frozen fries don't compare; it's got to be the lard or whatever they fry them in) or I'd weigh 200 pounds.

To see how extreme french fry toppings can get here is a picture of a San Diego favorite (it's sold at virtually every taco shop) called Carne Asada Fries.



It's kind of a regional food which takes french fries to the extreme and turns them into a whole meal in themselves. They take regular french fries then top them with carne asada (marinated beef flank steak chopped into small strips), pico de gallo, massive quantities of shredded cheddar cheese, a squeeze of lime, sour cream, guacamole, and the optional addition of the hot sauce of your choice. As poutine to Canuckastan so carne asada fries are to southern California.

Canada's preferred method of consuming french fries. Smoothered in cheese curds and brown gravy.

Aww, jeez. Heinz Ketchup, full stop. How do you taste the actual fries if you load 'em up with all that other stuff?

I had some fantastic shoe strings last night. Very thin, very crisp, coated in garlic, parmesan, and truffle oil. OMGs!

Another thing: While home fries are technically fries, they're also traditionally mixed with chopped onion and bell peppers in the process of cooking, and cooked on a griddle rather than deep fried. YMMV, but I'd be more inclined to class them with hash browns.

As for Tater Tots, um, no. Tater Tots:French fries:ringlesotato chips, IMO.

I think the nearest Nathan's to here is at the New York, New York Casino in Las Vegas. I have to admit I do like their hot dogs (the natural casings are great; they have a good chew and a nice flavor to them) though I have never tried their fries. I will have to do that next time I am in Vegas.

Steak fries.



Followed by crinkle, shoestring, home fries, and tots.

There's no wrong way to prepare and consume that prince of foods, the fried potato. That said, curly fries are where it's at. It's more the seasoning than the shape, though. "Irish chips", a.k.a. home fries, are an on-the-heels second.

Steak Fries FTW!!!!!

I like crinkle cut best, but steak fries are a close second.

Wedge ... and verging on burnt.

Oh, wait, circular slices is what you call home fries?

I call it when you grate 'em to a slaw consistency, and griddle 'em until they cling into globs.

We call grated into slaw and then griddled together potatoes "hash browns".

They look like this:



Some people mix an egg in to make them stick together but I find you don't need one if the griddle is hot enough.

I guess other.
Shoe strings are to thin... I like'em thicker, and slightly over cooked.

yeah, these. browned at the edge.

You know, I haven't seen steak fries in a while. I remember Bob's Big Boy used to have steak fries like that but that chain just isn't around very much any more. It used to be found every where out here. I guess a traditional dinner style burger chain from the 1950's just can't compete against all the new up market & trendy burger places.

Hash browns, home fries, either is used 'round these parts.

hash browns here are either cubed and pan fried, or patties made of something similar to that done the same way.

so the next obvious question is what do you put on'em?

I've gone through a few phases over the years. Mustard, specifically dijon, for a while.
Then it was dipping them in mayo.
These days, I'm all about the steak sauce... unless it's fish'n chips. Malt vinegar and very lightly salted.

My old standby is ketchup though lately if I'm in a restaurant which offers it aioli is my go to choice. I like malt vinegar on them but only seem to do that when I order fish and chips at a pub.

never heard of that aioli before... sounds good!

These:



Also known as breakfast potatoes.

Ugh. My 9yo daughter does that. She calls it "Ranchup."


As for the topic at hand, I prefer a regional classic. A "Pig in a haystack.". Crinkle Fries smothered in melted cheddar, pulled pork, and a healthy amount of a semi-sweet tomato based BBQ sauce.

Those are good for breakfast, but they also go well enough with a steak, and string beans for suppah.