Perfectly Fried Fries

In the U.S. we are blessed to have so many great foods along with countless dining options including fine dining, casual dining, and let's admit it everyone's favorite… fast food. The fast-food concept originated in the 1950s and has been growing by leaps and bounds since. McDonald's started it all and several chains currently thrive in the states and around the world. Most of these companies are known for their hamburger options but many of them have a signature french fry to compliment their burgers. France and Belgium have an ongoing dispute with both countries claiming bragging rites to their creation. Here are 5 of my favorite styles and where to find them.

Sweet potato fries are becoming an increasingly popular menu item at many restaurants mainly due to their nutritional value over regular potatoes. They are higher in fiber, calcium, and vitamin A. Patates as they are known in New Guinea, the country of origin, are more popular than potatoes. Recipes in the U.S. go back to the 19th century. It is suggested that if you are making these crispy, sweet treats at home to par-boil them before frying them. They are great lightly salted but I also enjoy them tossed in cinnamon and sugar. Carl's Jr. is one of my favorite fast food joints and they have recently added these gems to their menu and rumor has it that McDonald's will be next in line.

Steak-fries or Steak-Frites, as they are known in Europe, resemble a regular french and are served alongside a steak. Here in the states, they have evolved into a physically bigger cut of potato than a traditional cut fry. Each crisp is about 4 times bigger than its French counterpart. These mini potato slabs are flat cut and grew in popularity with the increase of steakhouses throughout the country after WWII. The bigger cuts of potato pair perfectly with the bigger cuts of beef served at these establishments. Steak-fries can also be found in many casual burger joints. Red Robin has no equal when it comes to perfectly preparing them and of course, refills are free.

Waffle-cut fries are a work of art when it comes to fried potatoes. They are a relative of the crinkle-cut fry with a literal twist. A crinkle-cut fry is created using a corrugated cutting surface. What's the twist? A waffle fry is made by turning the potato 90 degrees after each slice creating a lattice-like slice. Hence the alternative name "lattice cut" chips. If you like your fries dipped in some type of condiment than these are for you. They are good sized and the grooves hold lots of sauce. The Chick-fil-A craze has finally hit the Las Vegas Valley and along with their scrumptious chicken sandwiches you can also find a great waffle-cut fry with many great dipping options.

Curly-fries are the fastest growing trend in fried potatoes over the last couple of decades. Their helical or curly shape is achieved by running a potato through a spiral slicer. Curly fries have become a huge hit, especially with kids probably due to their origin at fairs throughout the country. You can place your order and watch them cut and fried right before your eyes. Some vendors sell them under the name "tornado fries". They are uncoiled along with a stick before cooking and once removed from the hot oil they resemble a tornado. Many fast-food restaurants are adding them to their menus Jack in the Box does a good job but, Arby's does a great job.

French fries, or "Pommes Frites" as they are originally known, are the king of fried potatoes. Their origin goes back to Belgium in the 1700s with the French not too far behind boosting their popularity throughout Europe and eventually the rest of the world. They have become a staple in bars, pubs, diners, and fast food joints. Typically salted and depending on where you are eating them, served with ketchup, mayonnaise, tomato sauce, and my favorite, malt vinegar. Many countries have national dishes with French fries as the main ingredient including poutine in Canada or fish and chips in the U.K. Which fast-food chain has the best? Numerous polls have McDonald's at #1.

How do these dining establishments achieve such a great, consistently delicious product? The secret is in their production before cooking. Most are created by blanching the potato strips and then flash-freezing them. Next, it's all about the oil used. McDonald's uses a blend of vegetable oil and beef flavoring. A lot of home cooks make the mistake of single frying them. It is best to double fry them at 160 degrees. The first fry to just cook or blanch them then remove them onto a flat pan lined with paper towels. Right before service plunge them back in the oil and cook them until lightly golden. You will find this method makes perfect chips, crisps, or fries.