9 ideas for fries and dips

A fool-proof frying method turns farm-fresh vegetables into addictive snacks

 

Ways to cut your spuds
Photo by Annabelle Breakey

Ways to cut your spuds

Ruby Crescent fingerling fries: Halve lengthwise (thick fingerlings may take a little longer to crisp up).

Purple potato wedges: Cut peeled potatoes into ½-in.-thick wedges.

Yukon Gold chips: Using a mandoline, cut 1 lb. potatoes into paper-thin slices. Stir often while frying.

Russet frites: Cut potatoes into ¼-in.-thick matchsticks.

 

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