When preparing French fries, the type of cut used is crucial for getting the right texture and taste. The standard cut for French fries is the baton cut, which produces long, rectangular shaped fries. This cut maximizes the potato’s surface area, allowing for quick and even cooking and that iconic crispy exterior and fluffy interior that makes great french fries.
Why Baton Cut is Best for French Fries
The baton cut, also sometimes called the Pont Neuf cut, refers to cutting the potato into long 1/4 to 1/2 inch thick strips. This shape promotes:
- More surface area – More surface area means more space for the outside of the fry to get crispy.
- Even cooking – The uniform thickness cooks evenly throughout.
- Crisp exterior – The high ratio of surface area to volume helps develop a nice crisp crust.
- Fluffy interior – The middle stays pillowy and potato-y.
- Iconic fry shape – It’s the quintessential french fry shape consumers expect.
Other Cut Styles
While baton cut is best for french fries, other cut styles have their culinary uses as well:
Wedges
Cutting potatoes into wedges produces large, chunky fries. These are great for oven roasting but do not get as crispy as thinner baton cut fries. Wedges have more potato flavor but lack the crispy exterior.
Crinkle Cut
Crinkle cut potatoes have grooves cut into them to increase surface area. They can get very crispy but also tend to absorb more oil. The grooves give them a unique look but baton cut is generally preferred for classic french fries.
Shoestring/Matchstick Cut
Cutting potatoes into very thin matchsticks or shoestrings can maximize crispiness. However, they also cook very quickly and can burn easily. This can be a fun style for special fries but requires precision.
Cutting Methods
To produce the ideal baton cut fry, you can cut them:
- By hand – Using a sharp knife to manually cut potatoes into batons.
- French fry cutter – A manual device with blades that slices potatoes into batons.
- Food processor – Using the fry blade attachment. Quick but can yield less consistent sizes.
- Commercial fry cutter – Industrial machines that quickly and consistently produce baton cuts.
Key Considerations
Some other tips for cutting perfect french fry potatoes:
- Choose the right potatoes – Starchier russet potatoes work best.
- Cut uniformly – Try to cut fries to a consistent size and thickness.
- Work quickly – To prevent oxidation, cut potatoes right before cooking.
- Soak – Soaking cut potatoes in cold water helps remove starch for better crispiness.
Conclusion
When making french fries, using the traditional baton cut is key. This long rectangular cut best achieves the ideal fry texture of a crispy exterior with a fluffy, potato-y interior. While other cuts like wedges or shoestrings have their uses, the baton cut remains the standard for classic french fries loved by eaters everywhere.