Ribbon fries are a unique type of french fry that have become popular in recent years. They get their name from their long, ribbon-like shape. Unlike traditional french fries that are cut into short, chunky batons, ribbon fries are cut into very thin, elongated strips. When cooked, these thin strips of potato puff up into delicate, crispy fries that are soft and fluffy on the inside.
Ribbon fries provide a lighter, more elegant alternative to regular french fries. Their thin profile gives them a satisfying crunch on the outside while still delivering the comforting potato flavor on the inside. This makes them perfect for serving alongside upscale burgers, sandwiches, and other meals where you want a fry that’s a little more refined.
Some key questions about ribbon fries include:
What are ribbon fries made of?
Ribbon fries are made by cutting potatoes into very fine lengthwise slices, usually about 1/8 to 1/4 inch thick. Any type of potato can be used including russets, Yukon Golds, or sweet potatoes. The uniform strip shape maximizes the potato’s surface area for an extra crispy exterior.
How are ribbon fries cut?
A specialized ribbon fry cutter is required to cut traditional ribbon fries. This tool has multiple parallel blades spaced evenly apart to slice potatoes into long, thin strips in a single motion. For home cooks without a ribbon fry cutter, a mandoline with an adjustable blade can be used to slice potatoes into skinny fries. Though the strips may not be perfectly uniform, they will still cook up thin and crispy.
How do you cook ribbon fries?
The thin profile of ribbon fries enables them to get super crispy and browned in the fryer. Start by soaking cut potato ribbons in cold water for at least 30 minutes to remove excess starch. Rinse and dry the potatoes thoroughly before frying. Fry in small batches at 325°F until light golden brown. Drain on paper towels and season immediately with salt or desired seasonings. Their delicate texture can become soggy if they sit for too long after frying.
How long do you fry ribbon fries?
Ribbon fries take less time to cook than traditional fries due to their thin shape. They typically take just 1-3 minutes to fry when the oil is at the proper 325°F temperature. Fry in small batches to maintain oil temperature. Watch closely so they don’t overcook and become brittle. Their thin profile means they can go from golden brown to burnt quickly if overcooked.
What is the best oil for frying ribbon fries?
The best oils for frying ribbon fries are refined high-heat oils with a neutral flavor. Good choices include peanut, canola or vegetable oil. Avoid unrefined oils like olive oil which cannot withstand the high fryer temperature. The delicate ribbon fries will soak up any strong flavors from the oil. A neutral oil ensures the potato flavor shines through.
The History and Origins of Ribbon Fries
While french fries have been around for centuries, the distinctive slim shape of ribbon fries is a more recent trend. So where exactly did ribbon fries come from?
Ribbon fries were invented in the 1990s
The thin “shoestring” cut ribbon fry is credited to chef George Mandakas. While working at a California restaurant called Ribs USA in the early 1990s, he had the idea to cut fries into very skinny strips using a customized fry cutter. This innovative cut produced fries that were ultra-crunchy on the outside while fluffy on the inside.
They became popular on West Coast burger menus
In the late 90s and early 2000s, these unique shoestring fries started appearing on menus at upscale burger joints and restaurants, especially on the West Coast. Trendy spots like In-N-Out Burger and Fatburger featured ribbon fries as a way to offer customers something more original than standard fast food fare.
The thin cut was perfect for dipping and drizzling
In addition to their novel shape, another appeal of ribbon fries was their suitability for dipping and drizzling with spreads and sauces. The slender fries could hold way more sauce or condiments than thick steak fries, making them the perfect vessel for dunking in speciality aioli or cheese sauces. Their crispy texture also stood up well when topped with decadent ingredients like truffle oil, parmesan, and herbs.
Today, they are on menus across America
While initially popular primarily in California, ribbon fries have since become commonplace nationwide. They can be found at restaurants ranging from McDonalds and BurgerFi to more elite establishments like The French Laundry. Their crunchy, upscale vibe makes them a popular menu item for burgers, sandwiches, apps, and sharing plates.
How to Make Restaurant-Style Ribbon Fries at Home
Want to DIY some gourmet ribbon fries at home? With a few simple tools and techniques, you can create crispy, delicious ribbon fries just like your favorite restaurants:
Use a mandoline for uniform slices
While a commercial ribbon fry cutter evenly separates potato strips, a basic mandoline works great at home. The adjustable blade lets you customize the thickness. Shoot for 1/8 to 1/4 inch. Keep potato length around 3-6 inches.
Soak ribbons in cold water before frying
Soaking the cut fries removes excess starch for a crisper exterior. Let them soak 30 mins to 1 hour in cold water before rinsing and patting thoroughly dry. Excess moisture will cause splattering oil.
Use a thermometer to monitor oil temperature
Maintaining the oil between 325-350°F is key for proper frying. The thin shape cooks quickly. Use a thermometer and fry in small batches to maintain optimal temperature.
Fry in batches for even cooking
Only fry a handful of ribbon fries at a time. Crowding the oil causes temperature to drop, resulting in greasy fries. Fry in batches for 2-3 minutes until golden brown. Drain on paper towels.
Season immediately after frying
Toss just-cooked fries in your desired seasoning. Salt, seasoned salt, or spice blends all work well. Topping while still hot helps the seasoning stick better before any moisture forms.
Serve with creative drizzles and dips
The saucier the better! Ribbon fries love drizzles of truffle oil, creamy aioli, or spicyranch. Their slender shape is perfect for scooping up all your favorite dips.
Unique Ways Chefs are Using Ribbon Fries
From loaded cheese fries to cutting-edge dessert creations, ribbon fries are being used innovatively on menus today. Here are some of the most unique and delicious ways chefs are utilizing these thin spuds:
Churro Ribbon Fries
For a sweet take, chefs are frying potato ribbons, then tossing them in cinnamon-sugar for churro flavor. Paired with ice cream, caramel or chocolate sauce, they make a perfect dessert fry.
Parmesan Truffle Ribbon Fries
Elevate your fries by tossing crispy ribbons with grated parmesan, fresh parsley, truffle oil or truffle salt. Delicious in smaller portions alongside steak or seafood.
Ribbon Fry Nachos
These skinny fries are sturdier than tortilla chips when loaded up. Top them with all your favorite nacho toppers like melted cheese, black beans, pico de gallo and jalapeños.
Sweet Potato Ribbon Fries
For a lower carb option, chefs are slicing sweet potatoes into ribbon cuts. Toss them in cinnamon, cayenne or cajun seasoning for a flavor twist.
Ribbon Fries a la Française
Give traditional poutine a run for its money by smothering ribbon fries in rich beef gravy and fresh cheese curds straight from Quebec.
Benefits of Choosing Ribbon Fries
Beyond just looking cool, what are the benefits of choosing ribbon fries over regular fries?
More Surface Area = More Crispy Bits
The broad surface area of the thin potato strips means way more crispy, golden fried edges. More crunch in every bite!
Lower Calorie and Fat
With less actual potato per fry, ribbon fries are lower in calories and fat compared to thick steak fries. The thin shape also absorbs less oil when fried.
Elegant Presentation
Visually, ribbon fries have a sleeker, more gourmet look over typical fries. They elevate everything from diner burgers to artful appetizer platters.
Better Sauce and Dip Delivery System
The increased surface area lets you pile on way more sauce, cheese, truffle drizzles and garlicky aioli with every fry. More room for flavor!
Faster Cooking Time
No need to wait ages for thick fries to cook through. Ribbon fries deliver perfect crispiness in just 1-3 minutes thanks to their thin cut.
Are Ribbon Fries Healthier Than Regular Fries?
Many people assume that since they are thinner, ribbon fries must be better for you than regular fries. But is this actually true when you look at their nutrition?
They are lower in calories by volume
Since ribbon fries contain less potato per fry, a 1/2 cup serving has about 30-40% fewer calories than a 1/2 cup of thick steak fries. So if you eat the same amount by volume, they are lower cal.
But portion control is key
If you eat way more ribbon fries than regular fries, you could end up taking in just as many calories. It’s harder to visually judge portion sizes with their thin shape.
They absorb less oil when fried
One benefit of their thin cut is that ribbon fries absorb less oil during frying than very thick fries. But they still absorb some oil, so they aren’t fat-free.
Potatoes offer nutrients like vitamin C and potassium
When eaten in moderation as part of an overall healthy diet, all potato varieties including ribbon fries provide vitamins, minerals, and energy from carbohydrates.
Should be enjoyed in small portions as a treat
Ribbon fries, like all fried foods, are best enjoyed in small portions on occasion. When eaten mindfully, they can be part of a healthy, balanced diet.
Culinary Uses for Leftover Ribbon Fries
Have leftover ribbon fries that have lost their crispiness? Don’t toss them out! With their thin shape, ribbon fries work great in these creative recipes:
Fry Hash
Chop up less-crispy ribbon fries and sauté them with eggs, veggies, and spices for a quick potato hash.
Nacho Toppings
Re-crisp in the oven and use as a base for nachos. Smother in melted cheese, beans, salsa and more!
Potato Salad
Toss chopped ribbon fries into some tangy mayo-based potato salad. Sprinkle with fresh dill or chives.
Breakfast Potatoes
Shred softer ribbon fries and cook into a skillet with onions, peppers and sausage for a hearty breakfast side.
Fry Seasoning
Grind cooled fries in a food processor into seasoned “fry dust” to sprinkle on salads, eggs or roasted veggies.
Conclusion
With their thin, crispy profile and fun twist on a classic side dish, ribbon fries offer taste, texture and versatility to please all palates. Their origins may be recent, but their popularity is sure to carry on thanks to their delicious flavors and inventive culinary potential. Armed with a few simple tips and tricks, home cooks can easily master restaurant-worthy ribbon fries in their own kitchens. Whether you prefer them plain, doused in drizzles and dips, or creatively incorporated into other recipes, ribbon fries are a trendy fry well worth trying.