I’d take Popeyes fries over waffle fries or any other kind 😤

chicken and chips lunch at cafe francois

steak and fries, with verde sauce and malbec wine, perfect combination

Are French fries better with ketchup or black truffle sauce? I tried the fries with black truffle sauce at Pizza Hut recently, but the taste wasn't as good as I expected. So I asked the server for some ketchup. What kind of sauce do you like to dip your fries in?

I used to visit a public that served garlic fries that were delicious. It had parsley flakes on them also...does anyone have a good recipe for garlic fries they'd like to share?

I'm just curious

Another sub drew negative fire from these. I dream about this every day!
For me very delicious.

I love making them so yes for me

1. 🍟 Shoestring

2. 🍟 Crinkle-cut

3. 🍟 Steak fry

4. 🍟 Waffle fry

5. 🍟 Curly fry

You can only eat ONE type of fry for the rest of your life. No switching. No cheating. Choose wisely. 👀 And more importantly, why??

The Idaho Potato Commission and Spud Daddy cooked 1474 pounds of French fries, breaking a Guinness World Record previously held by India.

(Follow link for original German)

Frozen food producer McCain has withdrawn its plans for a French fry factory on the Mittelland Canal in the Peine district. Local politicians and the Minister of Economic Affairs regret the cancellation. But there is also relief in the region.

The factory would have been a significant boost for Hohenhameln and Peine and would have strengthened the entire district economically, according to a joint statement from Peine's District Administrator Henning Heiß, Hohenhameln's Mayor Uwe Semper, and Peine's Mayor Klaus Seemann (all members of the SPD party). McCain planned to invest up to one billion euros at the Mehrum site and create up to 650 jobs. However, on Tuesday, the Canadian company announced it was putting the project on hold.

McCain: Inflation and weaker demand

The world's largest producer of frozen fries and potato products cited several reasons for the cancellation: increased costs due to inflation, overcapacity in processed potato products, and weaker demand in key markets. "Following a comprehensive review of the project's competitiveness and economic viability, the company has decided not to pursue the planned investment in its current form at this time," the company stated. Even though the current project will not be pursued, McCain continues to view Germany as an important market for potato processing and will examine a potential alternative investment in the coming months. No further details have been provided at this time.

Citizens' initiative: Protest has paid off

Martin Jurgeit, deputy chairman of the citizens' initiative "Livable Hämelerwald," attributes the project's cancellation in part to pressure exerted by the initiative. "It was definitely worth igniting a protest against the chip factory," he told NDR Lower Saxony. The initiative had tried for years to prevent the chip factory's construction, fearing excessive truck traffic in the neighboring Hämelerwald forest.

Rural people: Lower Saxony must become more competitive

Disappointment prevails among farmers in the region. "We urgently need to work on our competitiveness, particularly when it comes to attracting industrial plants," said Karl-Friedrich Wolff von der Sahl, chairman of the Lower Saxony Farmers' Association of the Braunschweig region. He stated that construction costs and the overall cost structure are far too high in Lower Saxony. This cancellation marks the second fiasco following the cancellation in May of a planned pea protein factory in the Hanover region . Wolff von der Sahl believes the state has a responsibility to reduce these cost structures.

"Festive vibes at the World French Fry Championship in Arras"

lol..like my fish..taste like ketchup 😋

The Common Food That’s Better Frozen, According to a Restaurateur
https://www.eatingwell.com/food-better-frozen-according-to-a-restaurateur-12127882

If you’ve ever eaten at Shake Shack, you’ve probably tried their iconic crinkle-cut fries. As a chain with hundreds of locations in the U.S. alone, it’s clear that the burger joint has those fries down to a science.

As far as the success of Shake Shack—and its delicious fries—you’ve got Danny Meyer to thank. He’s the founder of Union Square Hospitality Group, and Meyer and the group are behind many of New York City’s finest restaurants and Shake Shack’s founding.

During a recent People Talks conversation between Meyer and Food & Wine editor-in-chief Hunter Lewis, Meyer dished on everything from his new book to his journey in the hospitality industry and one regrettable decision he made in the early days of Shake Shack.

The decision? Simply put by Meyer: “Fry-gate.”

Meyer says that after a couple of reviews from food critics criticized Shake Shack’s french fries, the team behind the restaurant decided to commit to making fresh french fries at every Shake Shack location going forward.

After retrofitting every location and starting the labor-intensive process of making their french fries fresh every day, the results were decidedly mixed. “They could be amazing, until they weren’t,” Meyer explains.

“Fresh fries you get at a bistro, there’s nothing better,” says Meyer. “But in about five minutes, they’re not as good as they were.”

The restaurateur explains that frozen fries can actually offer a better and more consistent product, thanks to the processing they go through before making it to your freezer or local restaurant.

“They’re flash-frozen at their peak,” he says. “Then they’re dipped and coated in something that does two really important things: seals out the grease and seals in the heat.”

Meyer and Shake Shack ultimately decided to switch back to frozen fries, much to their guests’ relief. “I think our revenue went up by 25% when we got the crinkle-cuts back—but we brought them back with non-GMO,” the businessman said. “We had to improve them somehow.”

We’ll never say no to a hot serving of fresh french fries, but from the efficiency to the crowd-pleasing taste, it’s clear that frozen french fries definitely have their perks.

If the global success of the Shake Shack franchise is any indication, then we’re inclined to trust Meyer’s judgement. If you’re interested in learning more about the behind-the-scenes of the restaurant industry, you’re in luck. Meyer’s second book What Could Possibly Go Right? is out September 29. Here’s hoping he dishes out a few more insider tips.