French fries/Gallery: Difference between revisions
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|French_fries_closeup.jpg|'''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. | |French_fries_closeup.jpg|'''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. | ||
|Shoestring fries.jpg|'''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. | |Shoestring fries.jpg|'''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. | ||
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|Potato log fries.jpg|'''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 extra large potato. | |Potato log fries.jpg|'''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 extra large potato. | ||
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==French fry dishes== | ==French fry dishes== | ||
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|Poutine.jpg|'''Poutine''' is a french fry dish of [[Quebec]], [[Canada]], origin. It consists of french fries topped with [[Gravies and sauces|gravy]] (usually made of beef), and [[cheese]] curds. | |Poutine.jpg|'''Poutine''' is a french fry dish of [[Quebec]], [[Canada]], origin. It consists of french fries topped with [[Gravies and sauces|gravy]] (usually made of beef), and [[cheese]] curds. | ||