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French Fries

There are many diff erent names for French fries, depending on how thin or thick they are cut. The larger you cut them the healthier they will be, since they will absorb less fat during the cooking. You can also make fries with their skins on, giving additional fi ber and a more homemade appearance.

Traditional fries: Use the largest suitable potatoes and cut into 5/8" thick slices, or thicker if you wish. Turn the slices on their side and cut into 5/8" strips or use a French fry cutter.

Pommes frites: Cut as for traditional French fries, but slice again into neat, even strips about 1/3" thick, either by hand or with a machine.

Pommes allumettes: Cut the potato into a neat rectangle by removing the rounded sides, then into thin slices and then julienne strips. Pommes allumettes should be about half the thickness of pommes frites.

Steak fries: Cut the potato lengthwise into 8 sections before frying.

Shoestring fries: These are quite thin, cut into slices lengthwise, then small Julienne strips.

Crinkle cut fries: When making from scratch, use the mandolin for the fl uted slices.