Can you give me three different kind of fries other than traditional french fries?

Question

Why would you say they are better than french fries?

Answer 1

I don't know if you mean different kinds of vegetables fried like French fries, or different ways to fry potatoes, but here goes. . . .

I love sweet potato fries. A local restaurant serves them with a sauce that is made of some kind of syrup and chopped pecans. I've never tried to duplicate their sauce. I do think these are better than French fries.

At one of our local Italian restaurants, they serve eggplant fries, breaded strips of eggplant, deep-fried and served with a marinara sauce on the side. These are very good, too, but I get tired of them easily. Once every couple of months is often enough for me.

My mom used to make raw fried potatoes, or raw fries, which are not raw, actually, but that's what she called them. Scrub potatoes but don't peel them. Clean a large, mild or sweet onion. Leave the root end on for easier slicing. Slice both potatoes and onion to the thickness you would use if you were making homemade potato chips. (Throw away the root end of the onion, or save it for the stockpot.) In a very large (I think she used her #16 for this), hot, cast iron frying pan, melt lard (tastes best, but horrible for your health), or shortening, or add peanut oil. Make sure the entire bottom of the pan is well lubricated, that's what will make a nice, crispy fried potato. Add a layer potatoes, then onion slices, then lightly salt. Repeat, ending with a last layer of potatoes. By the time you finish layering, you should need to flip your potatoes, that's how hot the pan should be. Let second side fry, then check for brownness. When it's brown enough, flip again, reduce heat and cover to let the potatoes and onion in the center steam until cooked through. (If your potatoes are too dry, add a tablespoon or two of hot water to provide steam.) Serve hot with prepared horseradish and/or ketchup.

Answer 2

home fries, curly fries, seasoned fries.

Home fries rock, especially with grilled onions mixed in. They're the best because you're actually looking at potatoes which have been grilled.

Curly fries are good for a change-of-pace, and seasoned fries are great when you're in the mood for them.

Potato tots (puffs) are a good alternative to french fries, as are steak fries.

Answer 3

I don't know that anything is better than good ole french fries, but i do enjoy fried broccoli like they have at red lobster
fried zuchini
fried okra
the fried vegetables that you get in japanese restaurants
fried green tomatoes
fried japalenos stuffed with cheese

Answer 4

Home fries-usually made from leftover baked potaoes chopped and fried with onion in butter until golden brown. A nice compliment to sausage and eggs.

Taters- Thick sliced potaoes lightly seasoned and baked in the oven until tender.

Hashbrowns- buy frozen or make your own ..very similiar to hashbrowns

I would say homefries are the best...nothing better than homemade and they are not processed in a factory...can't get much better than that!

Answer 5

I have 2, natural fries, with the peels left on and sweetpotato fries which are great. Both are somewhat more healthy than regular fries, but they are still done in oil so they are fattening. They just provide more nutrition along with the fat. I just like them better.

Answer 6

Poutine - french fries with bacon bits, mozzarella and cheddar cheese sprinkled liberally on top and then smoothered in gravy.
French fries with seasoning salt.
Chilli fries.

Answer 7

Poutin. The most famous Canadian food.
It's french fries topped with cheese curds and a sauce simliar to gravy.

And some people actually think there is no such thing as Canadian cuisine!

Answer 8

Sweet potato fries
home fries
curly fries
(Chicken fries, at BK?)

Nothing is better than HOT CRISP FREEDOM FRIES!
(Pew on the french)

Answer 9

sweet potato fried are great
zucchini fries are so good
curly fires are good and salty
garlic fries are strong!

Answer 10

A little on steamed or grilled veggies on any sort should be great. The traditional and pineapple should also be awesome on fruit like berries, apples, and pineapple. I mix balsamic, soy, and some brown sugar for stir fry sauces; the vinegar mellows out the intense saltiness of the soy.