I asked 5 cooks about the best fries, and her favorite is a McDonald's imitation

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As much as we agree with Allrecipes member Joanna Guido, who believes Chef John’s French fries are “by far the best French fries I’ve ever done and easier than you think”, we are not too proud that we always have a bag of frozen fries In stock. They often fly in about once a week to save the day when we crunch for time and a Quick side dish Or snack.

It turns out that we are in great society. After we had associated ourselves with chefs from coast to coast, we found that they also occasionally outsource the preparatory work. The food blogger and cookbook author Mackenzie Smith admits: “I totally eat it directly from the abandoned plate of my child like a raccoon over a camping waste.” (It’s not our proud moment, but like, Mackenzie.) Right.)

Just because we manage, cutting, cutting and roasting does not mean that we are ready to sacrifice the quality. If we add frozen fries to the menu, we want the best money you can buy – and we believe that you also earn the best fries. To determine which brand is worth your money, we asked popular chefs to protect them over their favorites … and how to taste them as good as homemade or Restaurant fries.

Our panel of FRY rating chefs

Properties of the best frozen fries

For all cooks we spoke to, look for a Fry who is similar to what you can get from a Fast food restaurant. “If you snap when you bite them but are still inside, we are in,” says mother of two Mackenzie.

The culinary professionals agree that the best frozen fries check these boxes:

Real potato taste. When it comes to frozen fries, the celebrity chef George Duran is looking for Spuds, who can pretend to be deteriorated from the spudes. “I want you to taste like I have not only pulled it out of the freezer. In fact, I’m looking for real potato aroma with a crispy exterior, for which no working hours are required to achieve perfection.”
Crispy appearance. Speaking of surface, it was the most important feature for our chefs. “I am looking for frozen fries that I know that I can be crispy, no matter what happens,” says Sous Chef Mackenzie Schultz. “Some frozen fries are beaten every time or actually designed as super crispy. I always speak to them because they are worth the additional or two dollars most of the time.” French fries can be much weak than thinner, the cooks agree, so that they reach for fries that are the sweet spot between steak and shoestring. “The fries have to cuckle fryer or oven well in the air,” added Mackenzie Smith. “Let’s be real, nobody has time to break a deep fryer on a Tuesday!”

A short ingredient list. A easily checked factor that is a sign that the potato taste can really shine: a compact list of ingredients. The recipe developer Dina Delasa Gonsar avoids unnecessary additives and searches for a recipe that contains potatoes, salt and oil and ideally or nothing else. Or, like chef and cooking school, Mary Payne Moran explains: “Fries should not be excessively sweet or with a wrong taste.”
Structural integrity. Since a large part of the formula for Fry engagement formula the Dunking or suffocating (we look at them, we look at them, Poutine!), Says George, that the cooked fries have to be able to “keep the decline without disassembling yourself like a soap opera. If you turn to porridge, it’s a hard pass.”

According to chefs, the best frozen fries

It was a remarkably close competition, but with a drop of ketchup, the best frozen french fries Alexia won. They look like potato sticks that they would do themselves, “no mashup made of processed potato strength,” says George. “These are real business,” he adds. His family particularly likes Alexia’s Bio -yukon selection fries with a hint of sea salt, which are thick enough with a crispy outer and a delicate, fluffy interior. Mary and Dina agree.

George tells allrecipes that they are fried in front of spices. “So you don’t need a spice to become crispy,” he says. “Simply grab them in the convection furnace or the air fryer and you are golden. Literally.” Dina loves the fact that you can Rely on the package instructions For the oven or the air fryer, which “consistently result in a crispy texture,” she confirms. “And the spices you use are usually pretty good.”

Mary Chimes to compare them with those freshly cut In-n-out Fries because they are so unfoot and potato strikers. George believes that Alexia Pommes is comparable to the French fries McDonald’s fries. “In the 1980s, McDonald’s fries felt like actual potatoes,” he recalls. “A bite and they knew that they had reached fried potato sky. Since the 90s ,,,,, McDonald’s fries have changed In these technical strengthful spears that have lost part of their spudi. However, Alexia Yukon Pommes are here to save the day. ”

Praise

The runner-up in our best-frozen french competition has ended the second place in our competition with the best frozen fries. Mackenzie Smith thought she was in her house for the “gold standard”. “You are basically the Michelin star of toddler-approved food,” she says, because her children believe that they taste like McDonald’s. Mackenzie Schultz agrees and calls Egg A solid “McDonald’s Fry Dupe!”

The “extra crispy” billing is not a FIB, Mackenzie Schultz has been checked. According to the Sous boss, they follow the promise of “having the luxury of having Fast food fries in the freezer”. “And who wouldn’t want that?!”

If you follow the instructions of the label (especially the Air fryer Procedure-The preferred type of cooks to prepare frozen fries), Mackenzie Smith says the french fries “crispy quickly, do not require babysitting and a nice neutral taste basis. She adds:” They are perfect for charging with flaky salt for me and my husband and become easy for the children. Everyone wins. “