Which Chips (or Fries) Are the Best?

[payn]

To my view, more or less, along with potato cakes (I should note I like all three of the above when done right).

Arbys tiers of fries;
Potato cakes
crinkle
...
...
...
packaging the food comes in
curly fries

 

[Gilladian]

Wedges cut small, unpeeled, no batter, lightly oiled and seasoned, roasted hot and fast.

 

[CleverNickName]

My method for making french fries at home is rather long and complicated, with a ton of steps, but I promise it's well worth it. I urge you not to skip any steps. My technique for making fries at home:

1. Take a spud, scrub it clean and rinse it (do not peel).
2. Chop it lengthwise into 1/4" strips.
3. Repeat with 2-20 more potatoes.
4. Arrange the fries in a single layer on a silicone-lined cookie sheet.
5. Put the fries in the freezer.
6. Go outside, get the Webber grill out of the shed.
7. Clean the cobwebs out of it, then set it up on the patio.
8. Remember that you forgot to get charcoal.
9. Get in the truck, drive to the store, get a bag of charcoal.
10. Arrange the charcoal in your charcoal chimney.
11. Find the fire extinguisher, check the date.
12. Return with the fire extinguisher, newspaper, and matches.
13. Light the grill per the charcoal chimney instructions.
14. Get the steaks out of the fridge, season, then let them rest at room temperature for 20-30 minutes.
15. When the charcoal briquets are ashed over, spread them into two zones on the grill (hot and cool).
16. Go get the grilltop from the kitchen cabinet, season it lightly with oil.
17. What do you mean you don't keep your grilltop in the kitchen?!
18. Sear the steaks on the hot zone of the grill.
19. Pour 2 quarts of peanut oil into your electric fryer.
20. Seriously, don't store your grilltop inside your grill in the shed, you heathen.
21. Turn the fryer on to 375°F.
22. Move the steaks to the cool zone of the grill.
23. Wait for the fryer to come up to temp.
24. By now, the fries should be good and frozen.
25. Check the internal temperature of the steaks, remove them at 135°F.
26. Fill the fry basket about 1/3 full with frozen fries.
27. Fry for 5-6 minutes or until golden.
28. Shake off excess oil, then salt immediately, and pile them next to the steaks.

And that's all there is to it!

 

[trappedslider]

And that's all there is to it!

 

[Ulorian - Agent of Chaos]

Skin on is an option you may have overlooked. Many places run them through a slicer and right into the oil.

In these parts, fresh cut fries are usually prepared this way.

 

[Ryujin]

In Canada at least, frozen fries are things you buy at the grocery store if you want to have a quick and convenient option. Fast food restaurants like McDonald's, KFC and the like or casual dining chains also use frozen fries. Any restaurant beyond that level is virtually guaranteed to prepare their fries from scratch. In this part of Canada at least, what we call chip stands/chip trucks/chip wagons (literally small vehicles equipped with deep fryers... but some are more permanent structures) are where it's at... fresh cut potatoes only here.

You're definitely not wrong. Peeled, cut, blanched, and deep fried to perfection on most chip trucks. Here's a poutine made in a friend's food truck in Wiarton, Onario:

 

[Ryujin]

I've heard them described as the most carefully-engineered food in history. Everything about them has been designed specifically to make them as irresistible as possible, from the size and temperature, to the texture and aroma.

To the salt content.

 

[CleverNickName]

To the salt content.

And the size of the salt granules (I'm not kidding).

 

[Ulorian - Agent of Chaos]

My method for making french fries at home is rather long and complicated, with a ton of steps, but I promise it's well worth it. I urge you not to skip any steps. My technique for making fries at home:

1. Take a spud, scrub it clean and rinse it (do not peel).
2. Chop it lengthwise into 1/4" strips.
3. Repeat with 2-20 more potatoes.
4. Arrange the fries in a single layer on a silicone-lined cookie sheet.
5. Put the fries in the freezer.
6. Go outside, get the Webber grill out of the shed.
7. Clean the cobwebs out of it, then set it up on the patio.
8. Remember that you forgot to get charcoal.
9. Get in the truck, drive to the store, get a bag of charcoal.
10. Arrange the charcoal in your charcoal chimney.
11. Find the fire extinguisher, check the date.
12. Return with the fire extinguisher, newspaper, and matches.
13. Light the grill per the charcoal chimney instructions.
14. Get the steaks out of the fridge, season, then let them rest at room temperature for 20-30 minutes.
15. When the charcoal briquets are ashed over, spread them into two zones on the grill (hot and cool).
16. Go get the grilltop from the kitchen cabinet, season it lightly with oil.
17. What do you mean you don't keep your grilltop in the kitchen?!
18. Sear the steaks on the hot zone of the grill.
19. Pour 2 quarts of peanut oil into your electric fryer.
20. Seriously, don't store your grilltop inside your grill in the shed, you heathen.
21. Turn the fryer on to 375°F.
22. Move the steaks to the cool zone of the grill.
23. Wait for the fryer to come up to temp.
24. By now, the fries should be good and frozen.
25. Check the internal temperature of the steaks, remove them at 135°F.
26. Fill the fry basket about 1/3 full with frozen fries.
27. Fry for 5-6 minutes or until golden.
28. Shake off excess oil, then salt immediately, and pile them next to the steaks.

And that's all there is to it!

Parboiling (5 or 6 minutes, tops... pat dry afterwards!) French fries or home fries before either frying or baking is a must in my book. Crispier exterior, softer/fluffier middle.

 

[Ulorian - Agent of Chaos]

You're definitely not wrong. Peeled, cut, blanched, and deep fried to perfection on most chip trucks. Here's a poutine made in a friend's food truck in Wiarton, Onario:

Wiarton Willie! The Canadian equivalent to Punxsutawney Phil.