French fries/Gallery

Shapes of french fries

(CC) Photo: Scott Ableman Shoestring fries are prepared from peeled or unpeeled potatoes that have been cut lengthways to form about ⅓ inch (0.8 cm) strips. This is probably the most common cut within the United States.     (CC) Photo: Ryanne Lai Hiu Yeung Petite-cut fries, sometimes called shoestring fries or potato shoestrings, are very thinly cut french fries, usually less than ¼ inch (0.6 cm) thick. Most often served in higher-end restaurants, they are nearly always prepared from peeled potatoes to convey a very "clean" appearance.     (CC) Photo: Mike Hipp Steak fries, sometimes called ranch fries, are thick, flat-cut french fries, about 1 inch (0.6 cm) ½ inch (1.3 cm). Prepared from either peeled or unpeeled potatoes, they are often the culinary choice to convey a particularly "hearty" appearance. These steak fries have been peppered with black pepper.     (CC) Photo: Matthew Chastain Wright Curly fries are prepared with a special cutting tool that is either motor-driven or hand-turned (see an example of motorized curly fry machine.) The cutting implement is set into one end of the potato and the potato rotated, creating the spiral shapes as seen here. Curly fries are typically lightly coated with a flour and spice mixture of salt, paprika, black pepper, and other spices before frying, the result of which can be seen in this photo.     (CC) Photo: Tom Spaulding Waffle fries. Potatoes are cut crossways with a special tool to form the unique "waffle" shape, then prepared. These waffle fries are made by Chik-fil-A, a popular fast-food chain restaurant in the United States, who is sometimes cited as popularizing the cut.     (CC) Photo: Matt Chan Crinkle-cut fries. Potatoes, usually peeled, are cut with a special tool to form the "crinkle" shape, then prepared. They are typically about ½ inch (1.3 cm) by ½ inch (1.3 cm). These crinkle-cut fries have have been purchased frozen from a grocery and fried at home.     (CC) Photo: Justin Henry Wedge-cut fries are prepared from small, whole, unpeeled potatoes cut lengthways into quarters or sixths to form the wedges. As can be seen in this photo, the wedges need not be uniform. Wedge-cut fries are often prepared through oven-fry methods to produce a dish lower in fat.     (CC) Photo: Tom Spaulding Potato log fries or simply potato logs, are prepared from very large unpeeled or peeled potatoes, often pre-cooked, that are cut about 1 inch (2.5 cm) by 1 inch (2.5 cm) to form "logs". A variant of potato logs is prepared similarly to wedge fries. Large, unpeeled, and often pre-cooked potatoes are are quartered or cut into sixths or eights lengthways to form the logs and prepared. Potato logs are sometimes prepared through various baking methods. Note the coin (U.S. quarter) in the photo for size comparison. This serving was probably made from just one extra large potato.

French fry dishes

(CC) Photo: Peter Dutton Poutine is a french fry dish of Quebec, Canada, origin. It consists of french fries topped with gravy (usually made of beef), and cheese curds.     (CC) Photo: Gary Tanner Chips wrapped in paper, as customarily served in the United Kingdom. Potatoes used to prepare chips are sliced thicker than many french fry varieties, setting them apart from "french fries" in the minds of many Brits.     (CC) Photo: Daniel Y. Go A unique french fry creation served at Antonio's Restaurant in Tagaytay City, Philippines. These have probably been prepared in drawn butter (butter with all the whey and other liquids removed) after a light coating in seasoning. Fresh chopped garlic has been added to flavor the fry medium and removed and sprinkled atop the final dish, which can be seen in the photo. Note the careful arrangement of the fries.     (CC) Photo: Tom Spaulding Urban fries is a dish popularized along the U.S. west coast. It consists of french fries topped with bleu cheese salad dressing, chili oil, and sprinkled with either chopped flat leaf parsley or cilantro for both color and flavor.     (CC) Photo: Toby Oxborrow A french fry dish served in Beijing, China. The potatoes have been fried, tossed in a spicy low-moisture coating, and topped with scallions.     (CC) Photo: Scott Kidder A unique french fry dish served at an upscale restaurant.     (CC) Photo: Tom Spaulding Animal fries are a unique offering by the In-N-Out U.S. fast-food restaurant chain. Animal fries are prepared from shoestring french fries smothered with two slices of American cheese, a "secret sauce" similar to thousand island salad dressing, and grilled onions.     (CC) Photo: Patrick Taillon Chili fries consist of french fries topped with a generous helping of chili, a spicy bean and meat dish, sprinkled with grated cheese.     (CC) Photo: Jennifer Snyder Cheese fries is a dish made of of french fries topped with a generous helping of cheese sauce, often made of Velveeta cheese, a processed American cheese product. Chili-cheese fries are often made, combining chili fries with cheese fries, smothering the dish with both chili and cheese. Both dishes are sometimes topped with Jalapeño peppers, onions, sour cream, fresh chopped tomatoes, and other sometime other ingredients.     (CC) Photo: Luigi Zanasi French fry pizza (lower-middle-right) made in Abano Terme, Italy, in 2006. The usage of french fries to top pizza in Italy is one illustration of the extent to which french fries have permeated cuisines globally.     (CC) Photo: Anu Koski Mayonnaise is a popular condiment with french fries in Belgium, the Netherlands, and Micronesia. These can be purchased at walk-up stands in Amsterdam, Netherlands.