French fries/Gallery

Return to French fries.

Click on the images to view larger images.

Shapes of French fries

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.

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.

|
|

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.

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.

|
|

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.

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.

|
|

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 regularly sized.

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 large potato.

|
|

French fry dishes and servings

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.

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.

|
|

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.

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.

|
|

A French fry dish served in Beijing, China. The potatoes have been fried, tossed in a spicy low-moisture coating, and topped with scallions.