| Classic Straight-Cut Fries: The standard and most common type of fry, these are cut into even, medium-thickness sticks. They feature a balance of a crispy, golden exterior and a soft, fluffy interior, making them versatile and perfect for most dipping sauces. |
 |
Shoestring Fries: As their name suggests, these are very thin, long fries, often cut into delicate, matchstick-like pieces. Due to their thinness, they cook quickly and are known for being extra crispy and light, though they can get oily easily and aren't ideal for holding heavy toppings.
|
 |
| Crinkle-Cut Fries: Easily recognizable by their distinctive wavy, ridged shape created by a special cutter, these fries are typically thicker than straight-cut. The ridges provide extra surface area, which not only adds more crunch but also helps them hold onto seasonings and sauces effectively. |
 |
| Waffle Fries: These fries have a fun, lattice or crisscross pattern, created by rotating the potato 90 degrees between slices with a special tool. Their unique shape offers a large surface area for extra crispiness and makes them excellent for scooping up dips or holding toppings like cheese and bacon. |
 |
| Curly Fries: Made using a specialized spiral slicer, these fries are wound into a corkscrew shape and are often coated in a flavorful seasoning blend that includes ingredients like paprika and garlic powder. Their spiral shape ensures an extra crunchy texture and adds a fun twist to the standard fry. |
 |
| Steak Fries/Wedges: These are very thick, chunky cuts of potato, often served with the skin on. They have a lower exterior-to-interior ratio, resulting in less crunch and a very soft, hearty, and fluffy potato interior, making them ideal for pairing with substantial meals or rich gravies. |
 |
|
