French fries/Gallery

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Shapes of French fries

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.

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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Steak fries, sometimes called ranch fries, are thick, flat-cut French fries, about 1 inch (0.6 cm) ½ inch (1.3 cm). Prepared from either peeled or unpeeled potatoes, they are often the culinary choice to convey a particularly "hearty" appearance. These steak fries have been peppered with black pepper.

Crinkle-cut fries. Potatoes, usually peeled, are cut with a special tool to form the "crinkle" shape, then prepared. They are typically about ½ inch (1.3 cm) by ½ inch (1.3 cm). These crinkle-cut fries have have been purchased frozen from a grocery and fried at home.

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Waffle fries. Potatoes are cut crossways with a special tool to form the unique "waffle" shape, then prepared. These waffle fries are made by Chik-fil-A, a popular fast-food chain restaurant in the United States, who is sometimes cited as popularizing the cut.

Curly fries are prepared with a special cutting tool that is either motor-driven or hand-turned. The cutting implement is set into one end of the potato and the potato rotated, creating the spiral shapes as seen here. See the motorized curly fry machine. They are typically lightly coated with a flour and spice mixture of salt, paprika, black pepper, and other spices before cooking, which can be seen in this photo.

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Wedge-cut fries are prepared from small, whole, unpeeled potatoes cut lengthways into quarters or sixths to form the wedges.

Potato log fries or simply potato logs, are prepared from very large unpeeled or peeled potatoes, cut about 1 inch (2.5 cm) by 1 inch (2.5 cm) to form "logs". A variant of potato logs is prepared similarly 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.

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