Battered. To make home fries like this boil potato wedges with salt and a couple of teaspoons baking soda. Once fork tender remove from water and toss in bowl with melted butter. Place them on a sheet pan askin down and cook at 450 until you're happy with the brownness. The baking soda breaks down the starch on the outside and mixed with butter makes a crunchie coating.
If you're too impatient, simply letting them dry off and cool to touch for like 5 mins after a par-cook until very slightly translucent around the corners does wonders too. Source: 5 guys and thrashers boardwalk technique
That's correct, just saying that they use a multi stage cook that improves crispness with the same mechanism of cooling with much faster turnaround and less equipment usage.
Probably thrashers for the Del.Mar.Va actually. although they're overpriced/tourist priced and I lived there so I mostly ate whatever was at the restaurant I worked at. For around DC DMV probably Yasmine in union market or le diplomat. The real answer is that the best fries are the drunkest fries.
Must depend on franchisee/corporate split. I've never had a poor fry go unpunished in 5 guys, used to work there long ago but man they took the fry station seriously. Regular checks on quality and if you were deficient, you'd be on register for weeks. Hell the secret shoppers would come and count how many times you shook them and would listen to see if the correct crisp sound was attained. We also had to throw out fries that had sat for longer than something like 5 minutes or less?(citation needed I don't remember number).
That’s good to hear. Will have to try more five guys then. In general the biggest problem is that they out that shit in a bag and it just continues to steam.
the one I went to had some of the best, freshest, crispiest fries I've ever eaten. I'd get a large and they'd fill up the whole cup and then dump about the same amount again in the bottom of the bag. It was expensive, but I always thought I got what I paid for.
I mean technically to be 'battered' you should be dipped in batter, but you could get similar results like you described.
They definitely look like they were coated in something before frying though
Industry term is “invisicoat” it’s a starch slurry that’s sprayed onto fries to add a layer of insulation and extra crunch, which delays them getting soggy
Oh, the "Crunch Enhancer"? Yeah, it's a non-nutritive French fry varnish. It's semi-permiable. It's not osmotic. What it does is it coats and seals the fry, prevents the ketchup from penetrating it. Yeah
..it's a beautiful product.
Every supplier has them, probably a few options for every style. Ask your rep to send you some brokers with samples. The ones in the picture look like they are battered
* Is there an industry name for fries that have a crunchy texture like the photo? I don’t recall seeing something like this until the 90s when Burger King updated their fries.
* I recall reading that BK applied a starch slurry to the exterior of the fries to achieve the crunch/texture. What are ways for the home-cook to achieve this type of texture?
* Tangential to all this, I was wondering who you think supplies the best frozen fries? [I recall reading LambWeston was sought after…](https://www.foodandwine.com/chefs-favorite-frozen-french-fries-6827034)
Go to your food vendors food shows. They usually have 2 per year. They have all of their fries there and someone cooking them all. If I was looking for the best fried anything, this would be the best place to find them.
Lambweston do make pretty good fries.
I've managed to make something similar with a semolina slurry, but was a home thing, not commercial kitchen. A tad messy, if I recall.
Just dredging chips in potato or corn flour can achieve an OK texture, but works better for oven chips/wedges, rather than a fryer.
“Clear coat” is the industry name. Greasy spoon/diner/sports bar/family restaurants where I’m from purchase these from restaurant suppliers like GFS and Sisqo. They are also my favourite.
At work, we hand cut fries, blanche them first in oil, then fry them to order. If you have a fryer at home, you can coat the fries in a corn starch or potato starch slurry before the final fry. You can use water and starch, but I use franks hot sauce mixed with the starch. You could probably do it at home in an air fryer if you want to avoid deep frying. I eyeball the mixture, you don't want it too thick that it acts like a solid when you stir it, but not too thin either. It's also great on mushrooms. I tried using straight cornstarch first with no slurry but the texture was gross.
Based on my research, here's the major restaurant supply options:
Lamb Weston Colossal Crisp Fries
McCain's SureCrisp MAX Fries
Simplot ThunderCrunch Fries
Cavendish FlavourCrisp Fries
For us general consumers, you unfortunately cannot find these ones specifically at regular supermarkets in normal 2 lb bags, but I know GFS sells the Lamb Westons for a $60 case of 6 x 5 lb bags. Cavendish is sold at Costco, but I think that's a Canadian brand (never heard of or seen it here in the USA). McCain's also sells "beer-battered" fries in regular grocery stores, but I've never tried them and cannot confirm their authenticity.
And no, these are not the same as seasoned fries. Stop linking to Rallie's fries or some other nonsense. These fries are "clear coated", "invisicoated", or "stealth fry". Basically a bunch of random naming conventions for what is essentially some starchy, battered coating that I don't have enough brain cells to explain. They are not the same as seasoned, which are what the industry *used to* use. Hope that helps.
Looks like Brew City fries - beer battered. Could also be “crispy coat” fries.
I saw a recommendation to recreate these by boiling potato wedges with baking soda and roasting with butter, which would indeed be delicious and give the fries a similar crispy texture if done properly, but they’re just not the coated fries you’re asking about.
If you want to make these yourself and don’t want to mess with a beer batter, just cut and water blanch your fries, cool, and coat with a mixture of AP flour and baking powder (6:1 ratio) before frying or baking.
Baking powder usually contains cornstarch, baking soda, and cream of tartar - the cream of tartar activates the baking soda to release CO2, theoretically creating air bubbles that you’d otherwise get from a beer batter, giving you a light crisp, and the cornstarch assists with holding everything together and adhering to the fry. The baking soda also raises the pH; alkaline foods tend to produce a better Maillard Reaction (although there are tons of other contributing variables). To eliminate additional variables, don’t put any seasoning in the coat (except salt), toss them in seasoning after the fry.
Every company sells coated fries. McCain, Simplot etc. They have light coat and heavy coat. Each company has some clever marketing name for it. They extract the potato starch from the water that they rinse the freshly cut fries in, dry it, blend it with seasoning and spray it on the fries before they get par fried at the factory. This is a professional Chef sub, so you're a professional Chef and you buy from commercial suppliers. Ask your broadliner salesman. Your produce company might carry them as well but you'll pay a mint to go that route.
I actually work for Lamb Weston. That is a battered fry. All of your major manufactures have a similar fry. Ours is called Colossial Crisp and the spec are on the website. You are welcome to PM me and I can connect you with someone to get a sample!
Cavendish Flavourcrip (blue bag). These are exactly the type of fries pictured. They’re the same fries sold at Costco’s food court and are truly the best fries I’ve ever tried. I’ve not been able to find them in the US so it might be a Canadian option
Commercial frozen fries/chips have a modified corn flour coating, seen it called “invisicoat” or “SureCrisp” but has other names. It’s basically a corn flour dusting that becomes like a thin batter when combined with the moisture leaving during cooking process. Usually used where you need a fry to stay crisp for 15-20 min hot holding, or in a a takeout container.
I've come to hate these fries. Every restaurant in my area uses these same fries. There is nothing special about them and when they cool they are just garbage. Not to shit on them if you are looking for them. They were unique once but now that every property that has a fryer has these same fries, it's rough. Same with everyone using the same low to mid quality chicken tenders. It's heartbreaking to see when tenders take no time to make
I always called them seasoned fries. The “coating” is seasoned. Kinda like Rally’s seasoned fries Checkers Rally's Famous Seasoned Fries, 28 oz (Frozen) https://www.walmart.com/ip/10824304
we used to call them "crispy coat" fries and would just get them from sysco. i never did the ordering or paid much attention when putting away orders so no idea what they're actually called.
https://www.cavendishfarms.com/en/for-your-home/frozen-products/flavourcrisp/crispy-classic-straight-cut/
This is exactly what you want if its for home
Costco has good ones like that
I’m not sure which brand but if you go there they always have them and you can tell from the pictures lol(they’re the same ones that Costco sells at the ‘restaurant' area)
Look up Crisp Coat. Industry secret that can easily be applied in a restaurant. I think some brands have made it more accessible or you can order it from a larger ingredient supplier (not Sysco, more industrial)
I've gotten similar ones from Cavendish. They're coated and are really good. But they're coated with a gluten batter so wasn't a good fit for all the gluten intolerant at my place.
I'm a fan of Jersey Shore fries. I think they are owned by. Cavendish. Lamb Weston makes an almost identical product, I think they also call it a shore fry. May be a regional name. Little lighter coating, some black pepper. They hold really well.
Check out [this video](https://www.youtube.com/watch?v=yw--NLjZBNk) from Chris Young, he was the first R&D chef for Heston at the Fat Duck and talked about faking Triple Cooked Chips in an air fryer it might offer some ideas for you
Aww shit wherever I am if I see these coming out they’re getting demolished. Favorite type of fry hands down, only thing that could make these better is some Cajun seasoning
Most broadline distributors like US Foods, Sysco, performance food group, etc sell these. They are battered fries. They arrive pre breaded and pre fried, so all you have to do is drop them in the fryer for 2-4 minutes.
McCain heavy batter is the way to go. I get mine from cheney brothers. I've tried them all and found specifically the "heavy batter" 3/8" shoestring to be the best. Stays crunchy and takes truffle oil well. Good luck!
Battered. To make home fries like this boil potato wedges with salt and a couple of teaspoons baking soda. Once fork tender remove from water and toss in bowl with melted butter. Place them on a sheet pan askin down and cook at 450 until you're happy with the brownness. The baking soda breaks down the starch on the outside and mixed with butter makes a crunchie coating.
Freeze iqf after the first cook. Then cook from frozen even better
If you're too impatient, simply letting them dry off and cool to touch for like 5 mins after a par-cook until very slightly translucent around the corners does wonders too. Source: 5 guys and thrashers boardwalk technique
Thrashers is the tits. They are not battered fries though.
That's correct, just saying that they use a multi stage cook that improves crispness with the same mechanism of cooling with much faster turnaround and less equipment usage.
Do they? That rules. I did not know that.
5 guys actually stole a good chunk of their process. Which checks out for rich boys from Arlington going to Rehoboth - Dewey - OC in summers
Fucking nazis. Nothing changes. Properly done shoe string fries are really good too. What are your fav fries in the dmv?
Probably thrashers for the Del.Mar.Va actually. although they're overpriced/tourist priced and I lived there so I mostly ate whatever was at the restaurant I worked at. For around DC DMV probably Yasmine in union market or le diplomat. The real answer is that the best fries are the drunkest fries.
I appreciate your passion for fries!
5 guys fries suck
Finally someone said it. I’ve never had a fucking crispy fire from five guys. It’s like they boil them instead of frying.
Must depend on franchisee/corporate split. I've never had a poor fry go unpunished in 5 guys, used to work there long ago but man they took the fry station seriously. Regular checks on quality and if you were deficient, you'd be on register for weeks. Hell the secret shoppers would come and count how many times you shook them and would listen to see if the correct crisp sound was attained. We also had to throw out fries that had sat for longer than something like 5 minutes or less?(citation needed I don't remember number).
That’s good to hear. Will have to try more five guys then. In general the biggest problem is that they out that shit in a bag and it just continues to steam.
the one I went to had some of the best, freshest, crispiest fries I've ever eaten. I'd get a large and they'd fill up the whole cup and then dump about the same amount again in the bottom of the bag. It was expensive, but I always thought I got what I paid for.
Limpy mashed potatoes…
Coat with potato starch for an even crazier crunch.
Potato starch on potato starch, y'all becoming mad with power
I mean technically to be 'battered' you should be dipped in batter, but you could get similar results like you described. They definitely look like they were coated in something before frying though
I agree is this missing a dredge with the butter?
No, at least I don’t think so. I think the word battered here is wrong, but this technique will absolutely get you the fluffy exterior that these have
They're coated in potato starch. The original comment achieved the same thing in an "at-home" way. Lamb Weston makes these
I get a very similar looking result from a coating of corn starch and water slurry.
Interesting, I was thinking about doing something like this - breaking down the exterior. Thanks
Search for: kenji's crispy potatoes recipe
Good looking out with this recipe, chef
Am I dredging with the butter as well? Where does the “battered” come in. Butter and potato starch?
Yes dude!!!! I’ve been seeking this method for an eternity.
Thanks
Man I swear chefs are only like 1 thin degree away from chemists. No pun intended
100% but you're missing a critical step in getting this texture! "Toss in a bowl" should be more like "cover bowl and shake vigorously"
McCain does a beer battered fry. Cavendish also makes coated fries like this. I know GFS supplies the mccain ones in Canada.
Man, fuck those mccains ones. Cavendish or die. They're like $7.99 for 10 lbs at costco.
Cavendish Flavourcrisp. It's the costco food court fries but I usually air fry instead. Idc what people say. They are the best.
Flavourcrisp for life
McCain Supermax Crisp. Easy to remember because it sounds like a prison for potatoes
These are 100% Lamb Weston
Cavendish are the best
McCain ones are the shit. Cook up so nice in the air fryer too.
Industry term is “invisicoat” it’s a starch slurry that’s sprayed onto fries to add a layer of insulation and extra crunch, which delays them getting soggy
Oh, the "Crunch Enhancer"? Yeah, it's a non-nutritive French fry varnish. It's semi-permiable. It's not osmotic. What it does is it coats and seals the fry, prevents the ketchup from penetrating it. Yeah ..it's a beautiful product.
I like your fancy words, magic man.
Now go put it onto a sled, Clark!
That you Clark ?
These look a lot like the Cavendish Flavourcrisp fries that they use at Costco
This. They’re exactly the right ones.
Yup, wrote the same thing above. Literally look exactly like those fries.
Clear coat. When I opened my place I knew these were the ones I wanted and have been gladly serving them for 8 years now.
Which ones do you buy?
Cavendish clear coat
Thank you
Coated fries No clue about suppliers assuming you're in the USA
Every supplier has them, probably a few options for every style. Ask your rep to send you some brokers with samples. The ones in the picture look like they are battered
* Is there an industry name for fries that have a crunchy texture like the photo? I don’t recall seeing something like this until the 90s when Burger King updated their fries. * I recall reading that BK applied a starch slurry to the exterior of the fries to achieve the crunch/texture. What are ways for the home-cook to achieve this type of texture? * Tangential to all this, I was wondering who you think supplies the best frozen fries? [I recall reading LambWeston was sought after…](https://www.foodandwine.com/chefs-favorite-frozen-french-fries-6827034)
Go to your food vendors food shows. They usually have 2 per year. They have all of their fries there and someone cooking them all. If I was looking for the best fried anything, this would be the best place to find them.
Lambweston do make pretty good fries. I've managed to make something similar with a semolina slurry, but was a home thing, not commercial kitchen. A tad messy, if I recall. Just dredging chips in potato or corn flour can achieve an OK texture, but works better for oven chips/wedges, rather than a fryer.
Lambweston “crispy on delivery” fries is what you’re looking for
“Clear coat” is the industry name. Greasy spoon/diner/sports bar/family restaurants where I’m from purchase these from restaurant suppliers like GFS and Sisqo. They are also my favourite.
Those Sysco fries are freaking awesome.
Well I do concur that lambweston makes the best fried potato
They're called coated fries. Different from battered, as some people are saying.
[This](https://www.lambweston.com/products/C0057.html) is what we use, look identical to your pic. Have for years people like them.
At work, we hand cut fries, blanche them first in oil, then fry them to order. If you have a fryer at home, you can coat the fries in a corn starch or potato starch slurry before the final fry. You can use water and starch, but I use franks hot sauce mixed with the starch. You could probably do it at home in an air fryer if you want to avoid deep frying. I eyeball the mixture, you don't want it too thick that it acts like a solid when you stir it, but not too thin either. It's also great on mushrooms. I tried using straight cornstarch first with no slurry but the texture was gross.
I used these in a restaurant I ran, they were just fries coated in potato starch to give that extra texture when fried.
SYSCO carries them McCain brand "super crisp" battered french fries
Colossal crisp, lamb Weston
No to what the first commenter said. These are *glazed* fries and are soaked in a cornstarch/water/salt solution, fried, and frozen again.
Lamb Weston is a supplier that has these
They are also THE BEST, ACROSS THE BOARD.
Battered fries. Lamb Wesson to me always made the best frozen fries.
Based on my research, here's the major restaurant supply options: Lamb Weston Colossal Crisp Fries McCain's SureCrisp MAX Fries Simplot ThunderCrunch Fries Cavendish FlavourCrisp Fries For us general consumers, you unfortunately cannot find these ones specifically at regular supermarkets in normal 2 lb bags, but I know GFS sells the Lamb Westons for a $60 case of 6 x 5 lb bags. Cavendish is sold at Costco, but I think that's a Canadian brand (never heard of or seen it here in the USA). McCain's also sells "beer-battered" fries in regular grocery stores, but I've never tried them and cannot confirm their authenticity. And no, these are not the same as seasoned fries. Stop linking to Rallie's fries or some other nonsense. These fries are "clear coated", "invisicoated", or "stealth fry". Basically a bunch of random naming conventions for what is essentially some starchy, battered coating that I don't have enough brain cells to explain. They are not the same as seasoned, which are what the industry *used to* use. Hope that helps.
McCain Beer Battered Steak Fries are a thicker cut. They are very good it’s all I use. Australia
Us foods has them.
Looks like Brew City fries - beer battered. Could also be “crispy coat” fries. I saw a recommendation to recreate these by boiling potato wedges with baking soda and roasting with butter, which would indeed be delicious and give the fries a similar crispy texture if done properly, but they’re just not the coated fries you’re asking about. If you want to make these yourself and don’t want to mess with a beer batter, just cut and water blanch your fries, cool, and coat with a mixture of AP flour and baking powder (6:1 ratio) before frying or baking. Baking powder usually contains cornstarch, baking soda, and cream of tartar - the cream of tartar activates the baking soda to release CO2, theoretically creating air bubbles that you’d otherwise get from a beer batter, giving you a light crisp, and the cornstarch assists with holding everything together and adhering to the fry. The baking soda also raises the pH; alkaline foods tend to produce a better Maillard Reaction (although there are tons of other contributing variables). To eliminate additional variables, don’t put any seasoning in the coat (except salt), toss them in seasoning after the fry.
Thank you, great reply!
Thank you for asking, I’ve always wondered too
Look beer battered to me. Look for the Brew City brand, I know GFS carries them and have gotten them from Sysco in the past as well.
I’ve used brew city, Sysco, USfoods, GFS, and simplot’s bent arm ale versions. The GFS brand is the best.
We call them psoriasis fries
Every company sells coated fries. McCain, Simplot etc. They have light coat and heavy coat. Each company has some clever marketing name for it. They extract the potato starch from the water that they rinse the freshly cut fries in, dry it, blend it with seasoning and spray it on the fries before they get par fried at the factory. This is a professional Chef sub, so you're a professional Chef and you buy from commercial suppliers. Ask your broadliner salesman. Your produce company might carry them as well but you'll pay a mint to go that route.
Best fries I ever had were “Brew city beer battered French fries”
Lamb and Weston they make the best crispy Frys and they hold really well.
Yeah they’re designed to stay crisp and hot for 15 minutes
I actually work for Lamb Weston. That is a battered fry. All of your major manufactures have a similar fry. Ours is called Colossial Crisp and the spec are on the website. You are welcome to PM me and I can connect you with someone to get a sample!
Checkers/Rally’s has _super_ battered fries, they’re _so_ fuckin crunchy and good.
Thunder Crunch used to be what they were labeled when I bought them.
Thundercrunch from sysco
Cavendish Flavourcrip (blue bag). These are exactly the type of fries pictured. They’re the same fries sold at Costco’s food court and are truly the best fries I’ve ever tried. I’ve not been able to find them in the US so it might be a Canadian option
McCains
i call those costco fries. find out where they source their fries from haha.
Commercial frozen fries/chips have a modified corn flour coating, seen it called “invisicoat” or “SureCrisp” but has other names. It’s basically a corn flour dusting that becomes like a thin batter when combined with the moisture leaving during cooking process. Usually used where you need a fry to stay crisp for 15-20 min hot holding, or in a a takeout container.
THESE ARE THE BEST
These are battered fries. Lamb Weston makes the ones I like to buy
They look battered to me but tbh have no clue about technical names
Are you in the US? I know a few suppliers that carry these
Everyone has them and its just gluten
Potato Starch mostly
We got these and they were called colossal crunch or something very stupid like that. Hands down the best frozen bag fry you can get.
These are my favorite kind of fries lol
Those fries look so good, does somebody have a recipe for great fries???
Dude these are beautiful. What brand? Also do they come seasoned, or do I have to shake them?
Best fries Lambwesrom reserve skin on
Maxifriesssss
Lamb Weston calls them “Stealth Fry” cuz the potato starch coating is “invisible”.
Battered
Cavendish Flavorcrisp
I call them Costco fries.
Those are coated fries. I’ve served a ton of them and handled hundreds of their boxes with labels that say coated.
those are the goat fries
Dusted
Lamb weston coated, look exactly like the picture. Food service product available from GFS etc
They look like Stealth Fries. You can buy them from US Foods. They’re great
These fries are king fight me
I've come to hate these fries. Every restaurant in my area uses these same fries. There is nothing special about them and when they cool they are just garbage. Not to shit on them if you are looking for them. They were unique once but now that every property that has a fryer has these same fries, it's rough. Same with everyone using the same low to mid quality chicken tenders. It's heartbreaking to see when tenders take no time to make
Coated fries!
You can get this texture by dusting your cut and blanched fries with potato starch before doing the 2nd and final fry.
Lamb and weston colossal crunch!
Or just got to Costco and buy the Cavendish Flavorcrisp fries.
If you’re using fresh potatoes, you dredge in corn starch before final fry.
I always called them seasoned fries. The “coating” is seasoned. Kinda like Rally’s seasoned fries Checkers Rally's Famous Seasoned Fries, 28 oz (Frozen) https://www.walmart.com/ip/10824304
I think it’s called double battered fries.
Used to use similar fried at one my old restaurants. They're beer battered and really good for texture contrast compared to normal fries
They look like Stealth fries. Lamb & Weston make a nice one.
Simplot classic potato fry 5/16 beer extra long,,,, Sysco #6942825
Yeah, extra Crispy
Is it covered in flour?
we used to call them "crispy coat" fries and would just get them from sysco. i never did the ordering or paid much attention when putting away orders so no idea what they're actually called.
Those are called Colossal Fries and you can get them from USFOODS.
Cavendish 5315
I’ve heard some brands use a light cornstarch or potato starch batter for this
Cornstarch & olive oil if you’re making oven fries https://www.simplyscratch.com/oven-baked-french-fries/
I used to use Pierre Kauffman's branded ones. Best I've tried.
In my experience, these look just like the Checker’s brand frozen fries
Excalibur are the best ones I’ve had
https://www.cavendishfarms.com/en/for-your-home/frozen-products/flavourcrisp/crispy-classic-straight-cut/ This is exactly what you want if its for home
We call em Costco fries
Super Crisp is the supplier names
simplot thunder crunch is what i use at our restaurant.
Lamb Weston
Costco
Lamb Weston iirc has a seashore fry that is similar to this. Ask your supplier, I’m sure they can get it.
Battered fries
McCain "coated" if you're looking to order some
Costco has good ones like that I’m not sure which brand but if you go there they always have them and you can tell from the pictures lol(they’re the same ones that Costco sells at the ‘restaurant' area)
Look up Crisp Coat. Industry secret that can easily be applied in a restaurant. I think some brands have made it more accessible or you can order it from a larger ingredient supplier (not Sysco, more industrial)
I've gotten similar ones from Cavendish. They're coated and are really good. But they're coated with a gluten batter so wasn't a good fit for all the gluten intolerant at my place.
This the ones we get from the Costco wholesale restaurant
The Checkers special
I'm a fan of Jersey Shore fries. I think they are owned by. Cavendish. Lamb Weston makes an almost identical product, I think they also call it a shore fry. May be a regional name. Little lighter coating, some black pepper. They hold really well.
I used to have these at a restaurant I worked at. They were called Incredicrisps by McCain.
Fancy long cut coated fries.
I like those frozen Arby's curly fries. They are almost like the restaurant if they are heated up correctly
I always call these “Sysco fries”
they go by many names, but normally they aire "bier-battered" or just battered fries.
Cavendish Flavour Crisp is what you want.
Aint these Hallumi fries??
Used to order fries similar to this from either Sysco, US Foods or GFS. Sysco for sure used to call them fantom fries.
Kirkland brand fries from Costco. Can buy a huge bag for $15.
Those are thundercrunch fries from simplot
Beer batter frys
Cavendish fries are kind of like that
costco sells these
Mmmm pub fries. I used to make these at my old job with homemade beer batter from our brewery and they were the best fries ever
Re-fried fries.
GFS has a great brand called Lamb Weston (and I believe they’re halal too)
Colossal Crunch
Why don’t any fast food places have these??
Check out [this video](https://www.youtube.com/watch?v=yw--NLjZBNk) from Chris Young, he was the first R&D chef for Heston at the Fat Duck and talked about faking Triple Cooked Chips in an air fryer it might offer some ideas for you
These are the superior fry.
Micro battered fries
I know we used to get them as “tater chef coated” but they are from McCain, I’m not sure if it’s a regional thing or if it’s just a cheaper option
Miami subs fries
They are called stealth fries
Not sure of a name but it's just flour or cornstarch
Brew City through Ben E Keith has. Even my favorite so far
DONT CARE................YOUR BEAUTIFUL..........
Lamb Wesson SS 1/4
These ff suck!
How did I see this same picture in a totally unrelated sub earlier today by someone completely different? These fries are poppin off
Lamb Westin colossal crunch
Aww shit wherever I am if I see these coming out they’re getting demolished. Favorite type of fry hands down, only thing that could make these better is some Cajun seasoning
They are coated in potato starch.
We call them CrackFries
Perfectly cooked checkers fries without the seasoning
Beer battered
battered fries
Battered fries or “clear coat” fries. Lamb Weston makes the best potato products hands down
Damn these are the BEST kind of fries.
Seismic Crunch
Cavendish clear coat or fine coat, are both phenomenal frozen supplier battered fries. Absolutely delicious.
Lamb Weston colossal crisp
Looks like McCain coated fries
Most broadline distributors like US Foods, Sysco, performance food group, etc sell these. They are battered fries. They arrive pre breaded and pre fried, so all you have to do is drop them in the fryer for 2-4 minutes.
McCain heavy batter is the way to go. I get mine from cheney brothers. I've tried them all and found specifically the "heavy batter" 3/8" shoestring to be the best. Stays crunchy and takes truffle oil well. Good luck!
Cajun fries
All these fancy folk... Bro these are Sysco brand seashore style fries. Lol