There may be much debate on whether fries were created by the Belgians or the French, but one thing we can’t argue about is how yummy they are! Whether you know them as French fries, chips or the gold at the end of the rainbow, it’s safe to say they are mouthwateringly delicious. Next time you want to fry up some potatoes, try breaking out of your shell into one of these varieties you haven’t tried!


Like potatoes, fries come in all shapes and sizes. Here are some of our personal faves!



Julienne – Most fries you see today are cut in julienne style. The sizing for this is 1/8” x 1/8” x 2 ½”


Rounds – This cut gives potatoes a coin-shaped look. A knife or slicer can be used to achieve this shape.

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Steak Cut – The bigger, the better, right? These fries are thicker-cut without skin.


Batonnet – Batonnet sized fries are similar to steak cut. However, their dimensions are very specific, ¼” x ¼” x 2½”


Shoestring – Love crispy fries? This is the best cut for that taste. Shoestring cut are extremely thin fries. Typically this type of fry is cut using a julienne mandoline utensil.


Curly – The curly appearance is made by using a special machine to turn the potato, creating the perfect spiral.


Waffle – This unique cut is achieved by using a mandoline slicer with a wave blade, quarter turning the potato after each slice.


Wedge – These are great to quickly slice up for a dish. These fries are larger wedge-shaped chunks where skin is usually left on the slice.

Ideal Potato

Even though you can cut your fries many different ways, you should be very specific about the type of potato you use. It’s important to choose potatoes with a high starch content such as Russet (Idaho potatoes) or Burbank. Waxy potatoes, such as red skinned, will not provide the proper texture. Their composition is mostly of water, which tends to evaporate and become hollow once fried.


The perfect seasoning is all about preference. Some enjoy a sweet blend, while others prefer a salty bite. Here’s a trick, sprinkle the seasoning on as soon as the fries have finished cooking, the seasoning will stick perfectly to your fresh fries! The most popular topping for fries is seasoning salt. You can make your own by blending salt, pepper and paprika, or pick up a bottle of premade mix at your local Publix.

If you want to mix it up, try these seasoning options:

  • Pepper and Lemon Juice
  • Ranch Salt
  • Garlic Salt
  • Cajun spices
  • Chili Powder and Salt
  • Truffle Oil & Parmesan



Frying Oils

While it’s convenient to have a deep fryer, we know this isn’t a common household item. No fear! You can still make yummy fries at home with a frying pan. To obtain award-winning fries, it’s best to use high temperature oils such as peanut, avocado, mustard, palm or safflower. The ideal temperature of the oil should be 350-375 F while cooking. Submerging potatoes in oils with a high smoke point allows the surface to cook evenly while essentially steaming the inside of the fry.

For extra crisp fries, try double-frying! To do this, simply soak cut potatoes in cold water for at least 30 minutes and up to 24 hours. Remove from water and dry well. Heat oil to 325 F and cook potatoes for 5-7 minutes. Remove from oil and drain well. Raise temperature to 375 F  and fry potatoes until golden brown, 2-3 minutes. Voilà! Picture-perfect fries.

Not a fan of oils? You can always lightly spray potatoes with a cooking spray, then season your fries to taste and bake them in the oven at 450 F for 30 minutes or until golden brown. Be sure to avoid overcooking, heavy crisping or burning.



No matter what shape or size fry you choose you can’t go wrong! Now the only question is what to dip them in?


Sasha W.

Written by

Sasha W. began her career at Publix in 2007 as a cashier and has since gained experience in both Event Planning and Social Media – which is perfect, because the combination of those two interests are what drive the writing behind her favorite blog posts! A New England girl turned southern belle, Sasha loves taking her puppy on tropical adventures all throughout Florida. Describing herself as fifty percent manatee and fifty percent flamingo, Sasha hopes to bring fun and unique ideas to your future events!

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