french fries (N/A, for potato's sake)

eman1200

eman1200

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Bro do you even lift
my list of best fry cuts, in order, best to not quite the best. this ONLY takes into account that all fries are cooked crispy because soggy fries of any style are flipping disgusting and should be outlawed. this also does not take into account different ways of cooking/dressing the fries, like "garlic parmesan" or "disco fries" or "truffle oil fries". it is only the cut style of fry, cooked crispy, because soggy is disgusting. also, ketchup, because, ketchup*.


steak fries
crinkle cut fries
natural/boardwalk cut
standard
waffle
curly
shoestring
everything else

*this is only a side topic. ketchup is ideal but I understand other things, like when I get fish and chips, the chips, er, fries, get dipped in tarter, then ketchup, then face hole. so again, the thread is about cuts, not fry dipping condiments.
 
100% agree with everything in the opening paragraph. Same theory on crispy applies to chips, but I digress . . .

1) Crinkle cut
2) Natural
3) Waffle and Curly tied
Everything else
 
I never met a potato I didn’t like…

Boardwalk Cut
Crinkle
Steak Fries
Everything else…

1730691619270.jpeg
 
Hand battered onion rings over fries all day. But if I had to choose, natural/boardwalk, and when I'm in the mood, malt vinegar.
 
eman1200 said:
my list of best fry cuts, in order, best to not quite the best. this ONLY takes into account that all fries are cooked crispy because soggy fries of any style are flipping disgusting and should be outlawed. this also does not take into account different ways of cooking/dressing the fries, like "garlic parmesan" or "disco fries" or "truffle oil fries". it is only the cut style of fry, cooked crispy, because soggy is disgusting. also, ketchup, because, ketchup*.


steak fries
crinkle cut fries
natural/boardwalk cut
standard
waffle
curly
shoestring
everything else

*this is only a side topic. ketchup is ideal but I understand other things, like when I get fish and chips, the chips, er, fries, get dipped in tarter, then ketchup, then face hole. so again, the thread is about cuts, not fry dipping condiments.
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Excuse me Mr eman sir,

Are sweet potato fries allowed to be discussed here? Technically they qualify per the rules, I think.
 
FORANE said:
Excuse me Mr eman sir,

Are sweet potato fries allowed to be discussed here? Technically they qualify per the rules, I think.
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Technically, I guess. Just don’t yam on about them. See what I did there?
 
I do like my McDonalds fries.

But chips really go well with vinegar
 
Onion rings over fries any day for me.

Steak fries top my list, along with the fries that are about 5/16” square and look fresh-cut on site (no idea what they’re called, but common in a good local pub/burger place).

I like crinkle fries, but always feel like they’re straight from an Ore-Reida bag.

I despise thin and/or shoestring fries. Plate filler and nothing more.

Oh, and the only thing I put ketchup on is hash browns. Can’t stand it anywhere else, especially on burgers or hotdogs. (Sean grabs helmet and ducks behind cover).
 
Hand cut Boardwalk style, blanched in salt water for 4 minutes, plunged in cold water, dried, spritzed with oil, salted and air fried for 12 minutes at 400 deg.

Crispy outside, fluffy inside and better than anything you will ever buy at any restaurant. Even better if you grow you own taters.

McDonalds? Bletch.
 
If they ain’t double fried in tallow, fries aren’t worth it.
 
Omalley1537 said:
Onion rings over fries any day for me.
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Onion rings are great if served properly.

The proper way to serve an onion ring is with a grilled 1/2-lb bacon cheeseburger (with bbq sauce) beneath it and a dollop of coleslaw inside it, and the entire construct contained in a toasted and buttered bun.

All other onion ring recipes are inferior.
 
You ain’t even making sense… the cut MUST maximize surface area for GOOD crispiness factor, because soggy is disguising.

Steak cut is right out. I’ll let the engineers mathematically determine the order, but I’m thinkin shoestring tops the list, followed by thin cut.

And you need REALLY unhealthy lard to get MAXIMUM crispy. Just sayin…

May as well digress… green fried tomatoes:

1. REALLY thin
2. Flour only
3. Crisco
4. Lots of salt

Cookies, soggy, because crunchy is disgusting.
 
We were working at various sites for OG&E long years ago and found a steak place that made their own fries. The fries were good, but the fried potato skins were way better. They would thick (1/8" to 1/4" or so...) slice the skins off and fry those skins and season them a little...wow....
 
I'm pretty much at conflict with myself over this. I don't eat fries. I would opt for jalapeno poppers or mozzarella sticks if they are an option.

If I were to eat potatoes, my first choice would be baked. If I were to eat fries, thick cut, skin-on wedge fries would be my choice.

Onion rings on the other hand... yummmmmmm
 
I had fish & chips last night. The restaurant has really good crispy fries that pair well with the standard tartar & ketchup (NOT catsup!) combo.

The fries also taste pretty dang good dipped Caesar dressing. This place has little bits of parmesan mixed in the dressing, and it works out well that my wife never uses all of it on her salad.

Honorable mention: Chick fil A waffle fries w/ CFA sauce & ketchup.
 
I'd also pick onion rings first, as long as they are actual rings, not the chopped processed onion bits that some vendors form into ring shapes.

Among the fries, I'd put shoestrings first, as they hold more fry sauce per volume of potato. Steak fries last, too mealy for a fry. Just give me a baked potato instead of steak fries.

Waffle, Curley...just gimmicks not worthy of serious consideration.

And yes, fry sauce >> ketchup.

Five Guys are my favorite fast food fries, though McDonalds are pretty good as well

Thus sayeth the Oracle from Idaho
 
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I always thought french fries was the best thing you can do with a potato and mash potatoes was the worst. But, I still like mash potatoes. I will probably be ordering french fries for lunch.
 
eman1200 said:
my list of best fry cuts, in order, best to not quite the best. this ONLY takes into account that all fries are cooked crispy because soggy fries of any style are flipping disgusting and should be outlawed. this also does not take into account different ways of cooking/dressing the fries, like "garlic parmesan" or "disco fries" or "truffle oil fries". it is only the cut style of fry, cooked crispy, because soggy is disgusting. also, ketchup, because, ketchup*.


steak fries
crinkle cut fries
natural/boardwalk cut
standard
waffle
curly
shoestring
everything else

*this is only a side topic. ketchup is ideal but I understand other things, like when I get fish and chips, the chips, er, fries, get dipped in tarter, then ketchup, then face hole. so again, the thread is about cuts, not fry dipping condiments.
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Any shape seasoned/battered crispy. Ketchup on the side
 
When we were in Bordeaux City in France, Margy ordered potatoes cooked in duck fat. These were the ultimate french fries.
 
flyingron said:
When we were in Bordeaux City in France...
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In Paris I ordered a hot dog from a street vendor. He impaled half a baguette on a spike. Pulled out a dog and dipped the end in Dijon mustard then inserted into the baguette. Was the best dog I've ever eaten. Funniest part: as I'm remarking on the fantastic dog, the Paresian with me remarked about the wonderful "soft buns" he had when traveling in the US. Variety really is the spice of life.
 
eman1200 said:
my list of best fry cuts, in order, best to not quite the best. this ONLY takes into account that all fries are cooked crispy because soggy fries of any style are flipping disgusting and should be outlawed. this also does not take into account different ways of cooking/dressing the fries, like "garlic parmesan" or "disco fries" or "truffle oil fries". it is only the cut style of fry, cooked crispy, because soggy is disgusting. also, ketchup, because, ketchup*.


steak fries
crinkle cut fries
natural/boardwalk cut
standard
waffle
curly
shoestring
everything else

*this is only a side topic. ketchup is ideal but I understand other things, like when I get fish and chips, the chips, er, fries, get dipped in tarter, then ketchup, then face hole. so again, the thread is about cuts, not fry dipping condiments.
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Odd ordering for someone who wants his fries crispy. Steak fries are too thick to get crispy without burning, and crinkle cut vary in thickness along their length, so can't be cooked uniformly.
 
Lindberg said:
Odd ordering for someone who wants his fries crispy. Steak fries are too thick to get crispy without burning, and crinkle cut vary in thickness along their length, so can't be cooked uniformly.
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Disagree all around
 
Mahneuvers said:
In Paris I ordered a hot dog from a street vendor. He impaled half a baguette on a spike. Pulled out a dog and dipped the end in Dijon mustard then inserted into the baguette. Was the best dog I've ever eaten..
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I’ve had those, too. And I concur, it has been the best hot dog I’ve eaten.
 
Lindberg said:
Odd ordering for someone who wants his fries crispy. Steak fries are too thick to get crispy without burning, and crinkle cut vary in thickness along their length, so can't be cooked uniformly.
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I think it's more a problem with who is cooking them than the cut. It's quite possible to get nice crispy (unburnt) steak fries and the same with waffle cut. If you're deep frying things, I suspect your oil is way to hot if that is happening.
 
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