What type of fries are there

We don ' t hate sweet potato fries, but we certainly don ' t love them. They have a slightly sweeter taste hence the name of the potato that we ' re sometimes here for and sometimes despise. It ' s not sweet potato fries ' fault that they ' re made with a different potato, but since we don ' t want them all the time, we ' ve kicked them down to No. Crinkle cut fries just look like a good time.

They ' re thick and heavy and they have those awesome waves in them that makes eating them a little more adventurous. Again, they don ' t have the french fry crunch we ' re always looking for, so you have to eat them hot otherwise they ' re just gross.

Still, they ' re a perfectly enjoyable french fry experience. Steak fries might seem like the less fun-looking version of crinkle cut fries, but they actually have a nicer taste. Steak fries are thick, so there ' s plenty of potato to go around, but they ' re also double-fried, giving you that yummy crunch that the crinkle cut fries are missing. There ' s honestly nothing that bad about steak fries except that better fries exist.

Sorry, steak fries. Ah, the standard fry—the one that started it all. Despite the fact that standard fries are the classic choice, they ' re still better than some later versions of fries and worse than others. We put them right in the middle of our list because they ' re the french fry matriarch, but other than that we can ' t really critique them.

They ' re good. If you ' re questioning your french fry options, go with the standard fry. Belgian fries might look like the typical fry experience, but they most certainly are not. Jojo Fries: A regional term for potato wedges. Matchstick Fries: Another name for shoestring fries.

Newfie Fries: A dish originating in Newfoundland: fries, dressing turkey stuffing made with summer savory and gravy. One variation adds ground beef or hot dogs and cheese. Patatje Oorlog: A Dutch dish of fries with eight or more sauces—anything from chopped raw onion and relishes to mayonnaise and peanut sauce.

Some establishments provide up to 40 different condiment variations. Regional terms include jojos and tater babies. The wedges can be baked instead of fried. Popular condiments include barbecue sauce, brown sauce, gravy, ketchup, mayonnaise, ranch dressing, sour cream and sweet chili sauce. Poutine: A Canadian dish from rural Quebec that tops French fries with fresh cheese curds sometimes grated cheese , covered with hot gravy. Disco fries, from New England, are a variation.

Rounds: Coin-shaped chips. Seasoned Fries: French fries coated with spices. Black pepper, garlic powder, chili flakes, onion powder and paprika are popular, but you can make curry fries, basil-dill fries or whatever you find appealing.

Shoestring Fries: Another term for julienne fries, the thinnest cut. Sidewinders: A new shape developed by Simplot for restaurant service. The company describes the shape as a bent elbow. See the photo above. Steak Fries: These are thicker-cut fries—baton or wider—often cooked with the skin on. They can be fried or coated with spices and baked. Also called wedge fries. They are the least crunchy, as they have the highest interior-to-surface ratio i.

Tornado Fries: A shape invented by the Tornado Fries company and copied by others. They are made from a single potato cut with a gadget into a one-piece spiral, which is fried on or inch skewers. Sometimes they are wrapped around a foot-long hot dog. Either way, Tater Tots technically a trademark of Ore-Ida are a childhood favorite that most adults must admit they love too. You can deep-fry, shallow-fry or oven-bake the frozen kind, or take a DIY approach.

Cottage fries, also known as home fries or round-cut fries, are flat discs cut from a full potato, either peeled or with the skin still on. They can be cut relatively thick or thin, and deep-fried, shallow-fried or baked in the oven. Some frozen versions have a smiley face design. Their large surface area makes cottage fries great for dipping into sauces. You can very easily substitute sweet potatoes also known as yams for regular white potatoes to make any styles of fries.

Chips definitely belong on any list of styles of fries — consider them the thinnest, crispiest fry of them all. Let them cool on a wire rack to maintain crispness and toss them with salt or other seasonings before devouring. Curly fries, which are seasoned potatoes cut into a spiraling, curlicue shape and fried, used to be a delicious option available only in restaurants that have their own special cutter, or from a bag of frozen curly fries. Now, spiralizer tools are available everywhere, so you can cut your own spiral fries to deep-fry at home.

Kids especially enjoy the shape of curly fries, which tend to be on the softer, thicker side of the French fry spectrum. The delicious potato preparation known as French fries in the United States is called chips in Britain, home of the traditional fish and chip shop. The authentic seasonings are salt and malt vinegar, and chip shop chips always come wrapped in paper. True Brits use a little, two-pronged wooden fork to eat their chips — look for them on the counter at the chip shop.

They are especially good dipped into a soft egg yolk, though. The cut is a medium size and length, and the color of the cooked fries is a light golden brown. Techniques vary, but most bistro fries are either blanched briefly boiled and deep-fried, or alternatively deep-fried twice at different oil temperatures to achieve the ideal texture.

Boardwalk fries are a minimalist style of a French fry. They have to be hand-cut to medium size, cooked to order by deep-frying and served as hot and crisp as can be. The classic seasonings are salt and vinegar only. A whole potato is cut into a spiral, which is fanned out to resemble a Slinky toy, a spring or, wait for it… a tornado.

The creation is skewered and deep-fried to a crisp, then eaten like in the manner of a salty, savory lollipop. Pommes souffles, also known as puffed potatoes, are tricky to make but undeniably impressive and tasty if you do so.

This fancy style of fries starts with potato slices sculpted into oblong shapes. These are deep-fried twice, with the second frying session at a higher temperature that causes the fries to puff up, filling with air to resemble crispy French fry balloons. Serve them immediately before they deflate. Seasoning home-cooked French fries with garlic is an easy way to make them more gourmet, and garlic fries are a popular menu item in restaurants too.

Many versions boost the flavor further by adding Parmesan cheese along with the garlic and parsley. The fanciest of all the French fry options, truffle, or truffled, fries often appear on the menus of more expensive restaurants.