8 French Fry Shapes and How to Cut Them

Despite the name, french fries probably didn't originate in France. Food historians still debate the exact origin, but several have suggested their birthplace is Belgium, where communities near Liege, Belgium used fried potatoes as a substitute for their staple of fried fish during the frozen winter months.¹ No matter how they entered the foodscene, french fries are now one of the world's most popular side dishes and aren't going anywhere anytime soon. They've become synonymous with American dining, even reaching back to Thomas Jefferson, who was known to serve his White House guests fried potato strips from a recipe he had retrieved in Paris.¹

After years of perfecting the art of the fried potato, creative chefs have invented countless cooking and flavor styles to enhance the french fry's crispy-yet-soft, salty and greasy flavor. Read below to learn eight of today's most popular french fry shapes and how to cut them.

1. Traditional Fries

This is the shape most often seen in restaurants and fast-food chains. Potatoes are usually cut lengthwise—around ³/₈ of an inch—then deep fried in oil and sprinkled with salt. This cut is popular in fast food restaurants and fast casual restaurants because their size provides an ideal mix of crunchy exteriors and soft interiors.²

Traditional fries are made by using a french fry cutter. Operators place the potato in an opening with a grid of blades and push a lever down to force the potato against the blades. These fry cutters usually have interchangeable blades for various fry sizes, and some machines function automatically to cut hundreds of potatoes per hour.

2. Shoestring or Matchstick Fries

These fries are usually much thinner than the traditional method, around ¹/₈- to ¹/₄-inch thick. They cook quickly, provide a crisp crunch, and can be served as a side or as a garnish on top of mashed potatoes or salad. Operators can cut these fries in a variety of ways, such as using a manual cheese grater or the smallest setting on a french fry cutter, but a more common method is to use a mandoline machine set to a fine julienne for a consistent shoestring cut.

3. Steak Fries

Steak fries are wider than regular fries—usually cut to ¹/₂ inch thick—but are often shorter than traditional fries. Because of their thickness, steak fries are less crispy than other styles and usually have a soft inside that many customers enjoy. Restaurants often pair steak fries with steaks and thicker cuts of meat. These fries are cut with a traditional fry cutter using a ¹/₂ inch blade insert.

4. Wedge Fries

Wedge fries are even larger than steak fries; they're essentially the same size as apple slices. They keep their skin on, making them feel more like potatoes, but they're also seasoned with a unique spice blend that gives them their distinctive flavor. Cut wedge fries with a wedge cutter machine. This device essentially works the same way as a traditional cutter, but instead of cutting on a grid, it will cut the potato into several equal wedges.

5. Belgian Fries

Belgian fries are a cross between traditional fries and steak fries. They're usually ¹/₂ an inch wide but longer than steak fries. These fries are mainly found in Belgian shops called "friekot" or "friture," which exclusively sell fries wrapped in paper and smothered in sauces like mayonnaise.¹ Use a regular plunge cutter set to ¹/₂ inch wide for this fry style.

6. Curly Fries

Offering unique shapes, these fries are fun to look at and eat. They often come with a special mixture of seasoning that includes garlic, onion powder, paprika, cayenne, and cornmeal. Though large-scale restaurants make curly fries with a with high-speed, mechanical cutting process, it's also possible to use a hand-operated spiralizer to make these tubular treats .³

7. Waffle Fries

Waffle fries are iconic fries made popular by the Chick-fil-A fast-food chain. Oval shaped with a crisscross pattern on the surface, restaurants cut them to look like miniature waffles, giving the fries a large surface area that remains crispy throughout. It also makes for a great dipping fry for those who love lots of sauce.

Waffle-style fries can be made with a mandolin cutter using a crinkle cut or waffle cut setting. After slicing the potato along its length one way, turn it ninety degrees and cut it again. The result will look just like the classic waffle fry.

8. Spiral Fries

Also called tornado potatoes, this last shape of fry achieved popularity as a South Korean street food. In the United States, it isn't often found in restaurants, but it is common in fairs and food stands. A whole potato is cut in the form of a spiral and stuck on a skewer during frying. These fries are closer to potato chips in their crunchiness, but if cut thicker, they present a tender, soft inside. Like curly fries, they can also be cut with a manual spiralizer set to a slicing method.

Alongside these eight fry styles, there are a multitude of unique styles and dishes involving french fries and the various ways to cook them. No matter how you cut your fries, finding a method that compliments your establishment could be the key to building a following. With so many unique shapes and variations, America's classic side provides opportunities to experiment and find exceptional combinations of texture and flavor.

References

^{1. French Fried: From Monticello to the Moon Charles Ebeling. Accessed October 2024.}

^{2. 30 Different Types of French Fries Explained Food Republic. Accessed October 2024.}

^{3. How Do They Make Curly Fries? Taste. Accessed October 2024.}