In the catering world, serving a plain bowl of chips just doesn’t cut it anymore. The latest food trends are calling for a more imaginative approach, with an array of ingredients being used to create new, exciting French fries combinations.
The latest food trends suggest anything goes when taking your catering game to the next level. All types of ingredients are thrown on top, from cheeses to meats, beans, vegetables, and spices. Read on as we explore the latest trends and ideas for elevating your french fries game!
IT’S IN THE SEASONING
French fries are a blank canvas for flavour, and fresh out of the fryer, herbs, spices and seasoning stick to them like glue. Think shawarma seasoning, Szechuan chilli salt, jerk spice and more.
Inspiration: Szechuan crinkle fries at Mr Ji, London. Salt and pepper chips, loaded with a spice blend of onion, chilli, alt, spring onions and more – BBC Good Food.
SAUCES AND DIPS
Gone are the days when plain old tomato sauce, brown sauce, and mayonnaise were enough. Nowadays, dipping sauces need to pack a punch with bold and exciting flavours such as garlic, chipotle, and truffle to really impress.
Inspiration: French fries with lemon and garlic aioli, curry ketchup and diced onions, Home Frite, NYC. Fries tossed with buffalo sauce, blue cheese crumbles and ranch dressing, Hop Daddy, Austin. Yuca fries with mojo marinated jackfruit, onions, garlic, coriander garlic sauce, tomatoes, avocado, pickled onions, garlic aioli and queso sprinkles, Senoreata, LA.
CRINKLE CUT
For the 80s and 90’s folk, crinkle-cut fries are somewhat nostalgic. They have great texture, and the crinkles are perfect for holding sauces. Whatever your establishment, these will go down a treat!
Inspiration: Crinkle chips with dill powder, burnt lemon and whipped cod’s roe, Wander, London. Crinkle cut chops with garlic and rosemary seasoning, Arby’s, Canada.
MEXICAN TWIST
One global influence that’s made its mark on French fries is Mexico. Chefs are basically swapping out the nachos for fries, and people aren’t mad about it…
Inspiration: Vegan nacho fries with tofu bacon crumbs, nacho ‘cheese’, sour cream, Lauren Toyata in her book ‘Hot for Food Vegan Comfort Classics’.
TASTE OF THE MEDITERRANEAN
Mediterranean flavours go great with chips and bring a nice change to heavily loaded American-style fries. Think za’atar, sumac, olives, oregano, tahini and harissa, and don’t forget the feta.
Inspiration: Curly fries with homemade whipped feta sauce and sumac, Bababoom, London. Loaded sweet potato fries with green tahini, harissa and za’atar salt, @katrinameynink. Fries with tahini yoghurt and sweet, smoky nuts @noorishbynoor.
ITALIAN INFLUENCES
Italian cuisine is synonymous with comfort food, so using chips instead of pasta and loading them up with delicious Italian flavours is a no-brainer.
Inspiration: Carbonara fries combine Italian pasta’s indulgence with crispy potato goodness. Golden fries are topped with creamy Parmesan sauce, crispy pancetta bits, and a sprinkle of black pepper for a delicious twist on two comfort foods, full recipe from Fairway Assured.
INDIAN
Masala chips offer a savoury, mildly spicy blend of Indian spices that complement the crispy potato base with aromatic and tangy notes.
Inspiration: A flavourful twist on classic fries with zesty Indian-inspired Masala Chips full recipe from Fairway Assured.
KOREAN AND JAPANESE
Influences from Korea and Japan are giving chefs all sorts of French fry inspiration with ingredients like kimchi, gojuchang, kewpie mayo and togarashi seasoning.
Inspiration: ‘Fire Fries’ with Korean BBQ beef, shredded cheese, homemade garlic aioli, Korean chilli sauce and green onions, Frymazing, San Francisco. Loaded katsu fries with chicken, tortilla chips and homemade sauce from @pinchofnom.
POUTINE 2.0
One of the most comforting French fry dishes and one of Canada’s great exports – is Poutine. The usual chips, gravy and cheese formula still reigns, but it’s had some fun twists…
Inspiration: Andouille sausage and crawfish Poutine, Nacheaux, Portland. Royal Poutine with duck gravy, duck bacon and fresh cheese curds, Duck Season, NYC.
CHIPS FOR BREAKFAST
Breakfast for dinner? Why not? Breakfast-inspired chips are loaded with bacon, sausage and eggs (fried and scrambled) for a delicious meal at any time of the day.
Inspiration: Corned beef and tater tots with cheese sauce, mozzarella, sunny-side-up egg and green onions, @trufflesnbacon. Friends with steak, eggs, bacon, mild cheddar cheese and ‘hello sauce’, Mr Fries Man, CA.
FRENCH FRY BOARDS
Sort of like a cheese board but for fries. This is the ultimate chip-lovers board, with every style of chip they could want – and sauces, of course: chunky, curly, waffle, crinkle, they’re perfect for parties and big groups.
Inspiration: Sweet potato, waffles and fries with dips at Great Neck Diner, NYC. Potato platter with wedges, fries, crinkle chips, mini burgers and more from @thenaughtyfork.
SWEET & SAVOURY
A combination you either love or hate. Think cinnamon sugar, ice cream and chocolate dip – don’t knock it until you try it!
Inspiration: Crispy Belgian fries in Nutella and powdered sugar, Bel-Fries, NYC. Cinnamon sugar sweet potato fries from @peanutbutterandjillybeans.
With most of us cooking fries at least once a week (if not once a day), wouldn’t it be fun to mix things up a bit and get a bit creative? You could create a loaded-fries side dish for the menu or do a different type of ‘loaded fries’ once a week to keep customers excited and interested. From cafes to schools and even care homes, we’re a nation that loves fries!