/ck/ - Food & Cooking

>>11165173
Double fried and lightly salted is all I need. Texture is far more important than throwing on a bunch of whatever that just masks the potatoes themselves. The perfect fry is crisp but not crunchy on the outside and smooth on the inside without being overly salty.

If I want to do them in the oven, I feel free to go a little bit fancier. Cut them into wedges (8-10 per potato), parboil, and drain. Toss them in a bit of olive oil and salt, and then roast at 425 until crispy on the outside and smooth on the inside. A few minutes before they come out of the oven, make some brown butter with garlic, then add in some fresh herbs. Toss the potatoes in and shake to coat, server immediately. I like doing it this way because parboiling helps with texture and by tossing them afterward you avoid any burned garlic/herb from adding them in prior to roasting.

>>11165199
Well obviously you want mashed potato insides with a crispy golden outside, but I'm asking for purely topping options.

>>11165173
get into potato pancakes and apple sauce.
you're welcome

>>11165199
your oven fries sound good but for some reason butter + fries sounds strange. like i get that its potatoes, and we put butter on potatoes all the time, but for some reason it feels wrong with fries like that

btw OP i like fry sauce, hot sauce, and bacon or even fried chicken, but then its not about the friest anymore

Malt vinegar and salt are the only things that belong on fries

>>11165250
I hear you, it's a little unusual, but it tastes great. Potatoes work so well with fat, so use the technique and feel free to sub out the butter for duck fat, bacon grease, olive or vegetable or peanut oil, whatever.

>>11165173
Pic related is way better than it look like.

>>11165420
Cheese curds and blue berries?

>>11165433
Yes, and the gravy is crushed blueberries.
The mix of the cheese curd salty with the sugar of blueberries is awesome.

I like mine to be called chips, double fried, sprinkled with salt, or cut, rolled in spicy seasoned flour, placed in cold oil then turn onto highest heat. Will cook through then crisp up. remove when crispy. extra points for stabbing with a knife after 5 minutes to get crispy fucked up bits. all chips should be hand cut with the crinkle knife and minimum 10x10 mm (1/3")

With ketchup.

I forgot the grilled extra mature cheddar and garlic mayonnaise and a sharp
dill pickle

I like chopped brisket, beer cheese sauce, and jalapenos on mine.

>>11165173
>"but what do you slop on your fried roots?"
>potato = root

The question is fundamentally deceptive. Fries are a side, to be paired with meat and/or veggies. So it all depends what the fries go with:

For Tex-Mex, well paprikad fries and/or salsa.
For barbecue food and deep fried food, mayonnaise, currygewurz or sate sauce and salt.
For a regular meal, just salt.
For with a stew, nothing, since you coat it with stew.
For with fish, HP sauce and salt.
For with baked meats like sausage, meatballs and thick cuts of meat, cover them with the gravy.
For with a meat-replacement meal, salt and pepper.

I could go on, but you get the point.

>>11165510
>Stolons, make me sound smart, imma do a sick burn, my waifu Paula Deen will finally love me

Salt and pepper, or salt and vinegar.