A fool-proof frying method turns farm-fresh vegetables into addictive snacks
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.
The best potato-frying technique we tried was this one, by the famous French chef Joël Robuchon. The low-heat method takes
a little time, but will give you very crunchy fries.
Recipe: Russet frites
Cut orange-fleshed sweet potatoes (often mislabeled “yams”) into ½-in.-thick sticks and boil in water until tender-crisp,
about 5 minutes. Drain and pat dry. Heat 2 to 3 in. vegetable oil in a large saucepan until oil registers 350° on a deep-fry
thermometer. Fry in batches until golden and crisp, about 4 minutes.
Peel yuca (also known as cassava or manioc) and boil in water until tender, about 25 minutes. Drain, pat dry, trim fibrous
inner core (you’ll see it), and cut into ½-in.-thick sticks about 3 in. long. Fry the same way as the sweet potato fries.
Whisk together 4 tbsp. hoisin sauce, 2 tbsp. chili garlic sauce, and 2 tbsp. honey.
Pair with: Yuca sticks
Whisk together ½ cup mayonnaise with 5 tsp. ají amarillo paste (find in Latino markets).
Pair with: Purple potato wedges
Whisk together ½ cup mayonnaise, 4 tsp. malt vinegar, and ½ tsp. pepper.
Pair with: Yukon Gold chips
Whirl ¼ cup ketchup, ½ cup jarred roasted piquillo peppers*, 1 tbsp. almond oil, and ½ tsp. each kosher salt and pepper in
a food processor until smooth.
Pair with: Russet frites
*Piquillos are small, mildly spicy red Spanish peppers; find in well-stocked grocery stores.
In a small bowl, toss together ¼ cup each shredded asiago, gouda, and sharp yellow cheddar cheeses. Put cheese in a small
saucepan with 3 tbsp. heavy cream and cook over low heat, stirring often, until cheese has melted and is smooth. Stir in 1
tbsp. finely chopped chives (optional).
Pair with: Fingerling fries
Whisk together 2 tbsp. chopped cilantro, ½ cup mayonnaise, zest of 1 lime, and 3 tsp. lime juice.
Pair with: Sweet-potato fries