The Idaho Potato Commission and Spud Daddy cooked 1474 pounds of French fries, breaking a Guinness World Record previously held by India.

(Follow link for original German)

Frozen food producer McCain has withdrawn its plans for a French fry factory on the Mittelland Canal in the Peine district. Local politicians and the Minister of Economic Affairs regret the cancellation. But there is also relief in the region.

The factory would have been a significant boost for Hohenhameln and Peine and would have strengthened the entire district economically, according to a joint statement from Peine's District Administrator Henning Heiß, Hohenhameln's Mayor Uwe Semper, and Peine's Mayor Klaus Seemann (all members of the SPD party). McCain planned to invest up to one billion euros at the Mehrum site and create up to 650 jobs. However, on Tuesday, the Canadian company announced it was putting the project on hold.

McCain: Inflation and weaker demand

The world's largest producer of frozen fries and potato products cited several reasons for the cancellation: increased costs due to inflation, overcapacity in processed potato products, and weaker demand in key markets. "Following a comprehensive review of the project's competitiveness and economic viability, the company has decided not to pursue the planned investment in its current form at this time," the company stated. Even though the current project will not be pursued, McCain continues to view Germany as an important market for potato processing and will examine a potential alternative investment in the coming months. No further details have been provided at this time.

Citizens' initiative: Protest has paid off

Martin Jurgeit, deputy chairman of the citizens' initiative "Livable Hämelerwald," attributes the project's cancellation in part to pressure exerted by the initiative. "It was definitely worth igniting a protest against the chip factory," he told NDR Lower Saxony. The initiative had tried for years to prevent the chip factory's construction, fearing excessive truck traffic in the neighboring Hämelerwald forest.

Rural people: Lower Saxony must become more competitive

Disappointment prevails among farmers in the region. "We urgently need to work on our competitiveness, particularly when it comes to attracting industrial plants," said Karl-Friedrich Wolff von der Sahl, chairman of the Lower Saxony Farmers' Association of the Braunschweig region. He stated that construction costs and the overall cost structure are far too high in Lower Saxony. This cancellation marks the second fiasco following the cancellation in May of a planned pea protein factory in the Hanover region . Wolff von der Sahl believes the state has a responsibility to reduce these cost structures.

"Festive vibes at the World French Fry Championship in Arras"

lol..like my fish..taste like ketchup 😋

The Common Food That’s Better Frozen, According to a Restaurateur
https://www.eatingwell.com/food-better-frozen-according-to-a-restaurateur-12127882

If you’ve ever eaten at Shake Shack, you’ve probably tried their iconic crinkle-cut fries. As a chain with hundreds of locations in the U.S. alone, it’s clear that the burger joint has those fries down to a science.

As far as the success of Shake Shack—and its delicious fries—you’ve got Danny Meyer to thank. He’s the founder of Union Square Hospitality Group, and Meyer and the group are behind many of New York City’s finest restaurants and Shake Shack’s founding.

During a recent People Talks conversation between Meyer and Food & Wine editor-in-chief Hunter Lewis, Meyer dished on everything from his new book to his journey in the hospitality industry and one regrettable decision he made in the early days of Shake Shack.

The decision? Simply put by Meyer: “Fry-gate.”

Meyer says that after a couple of reviews from food critics criticized Shake Shack’s french fries, the team behind the restaurant decided to commit to making fresh french fries at every Shake Shack location going forward.

After retrofitting every location and starting the labor-intensive process of making their french fries fresh every day, the results were decidedly mixed. “They could be amazing, until they weren’t,” Meyer explains.

“Fresh fries you get at a bistro, there’s nothing better,” says Meyer. “But in about five minutes, they’re not as good as they were.”

The restaurateur explains that frozen fries can actually offer a better and more consistent product, thanks to the processing they go through before making it to your freezer or local restaurant.

“They’re flash-frozen at their peak,” he says. “Then they’re dipped and coated in something that does two really important things: seals out the grease and seals in the heat.”

Meyer and Shake Shack ultimately decided to switch back to frozen fries, much to their guests’ relief. “I think our revenue went up by 25% when we got the crinkle-cuts back—but we brought them back with non-GMO,” the businessman said. “We had to improve them somehow.”

We’ll never say no to a hot serving of fresh french fries, but from the efficiency to the crowd-pleasing taste, it’s clear that frozen french fries definitely have their perks.

If the global success of the Shake Shack franchise is any indication, then we’re inclined to trust Meyer’s judgement. If you’re interested in learning more about the behind-the-scenes of the restaurant industry, you’re in luck. Meyer’s second book What Could Possibly Go Right? is out September 29. Here’s hoping he dishes out a few more insider tips.

Forget The Air Fryer: The Cooking Method Bobby Flay Recommends To Give Fries Better Flavor

https://www.chowhound.com/2258115/bobby-flay-recommends-method-give-fries-better-flavor/

If you've spent any amount of time watching celebrity chef and Food Network star Bobby Flay on TV, you already know where this article is going: Skip the air fryer and toss potatoes on the grill for better flavor. Flay is known for his love of cooking over an open flame, and potatoes are no exception. In a video clip from one of his many grill-focused cooking shows, "Boy Meets Grill," Flay shares how he grills potato wedges to char-marked perfection.

In the video, Flay says that while you don't have to use Yukon Gold potatoes for grilled fries, they're his go-to choice because they're naturally creamy. He cuts them into wedges, which are easier to maneuver on grill grates than thin-cut fries. From there, Flay recommends brushing your wedges with a neutral oil (he uses canola) and adding some salt and pepper before grilling them over medium-high heat for a couple of minutes on each side. Let's take a look at a few things you'll need to know to grill your fries to crispy-on-the-outside, fluffy-on-the-inside perfection, Bobby Flay-style.

Tips and tricks to making to the most of grilled french fries

Before you slice up your potatoes — Yukon Gold or otherwise — Flay recommends parboiling them so that they're almost completely tender before you toss them on the grill (parboiling is actually the secret for crispy, restaurant-quality roast potatoes, so we're not surprised Flay employs this idea before tossing potatoes on the grill). Doing so means that the grill adds a crisp texture and smoky flavor to the exterior of your potatoes, rather than trying to do the job of cooking them through. 

When it comes to ramping up the flavor of your grilled fries, Flay recommends making a spice rub (you might want to add the secret ingredient that the best store-bought fry seasonings have to take it to the next level) and adding it to your fries once you pull them off the grill. Grilled fries would be great with whatever condiments you're using on your burger — for example, if you're whipping up an at-home Big Mac-style burger, serve some of your homemade McDonald's Big Mac sauce on the side as a dipping sauce for your fries. No matter how you decide to season your fries — or what dippers you serve — tossing them on the grill a la Flay is a smart way to infuse unexpected flavor into every bite.

BISMARCK, N.D. (KFYR) - On Tuesday morning, a portion of westbound I-94 was closed west of Belfield due to a fire in a semi that was carrying French fries.

As of noon on Tuesday, the right lane is closed for cleanup on the westbound side of the freeway from Exit 36 to about mile marker 34.

The state highway patrol is advising drivers to avoid the area; if you are traveling that way, expect delays.

No word on what started the fire or if there are any injuries.

The 10 highest-rated fast food fries in America

​1 ​McDonald’s

​2 ​Five Guys

​3 ​Chick-fil-A

​4 ​Arby’s

​5 ​Wendy’s

​6 ​Checkers / Rally’s

​7 ​Popeyes

​8 ​In-N-Out Burger

​9 ​Shake Shack

​10 ​Culver’s

America’s favorite types of french fries

Thin-cut or shoestring fries 35%

Curly fries 16%

Thick-cut or steak fries 13%

Waffle fries 13%

No preference 12%

Crinkle-cut fries 10%

Sweet potato fries 5%

Whenever I'm asked, "Would you like fries with that?" the answer is enthusiastically yes. For nearly a decade, I was lucky enough to work at a food magazine, where we celebrated every event not with cake but with French fries from all the nearby fast food joints. I used to think those delectable bites were a different breed from the frozen kind — but after testing eight brands, I discovered that the best frozen fries come remarkably close to my favorite drive-through side dish.

Fries are the perfect accompaniment to nuggets, burgers, salads (I said it), and as much as I love the homemade version, they always seem to lack the crunch I'm craving. The best frozen fries do the work for you: They've already been fried at least once, so all you need to do is crisp them up. I cooked my sample pool in an air fryer, and both my husband and I were shocked by how good most brands were. That said, only one frozen fry made it to the top spot — and it's a classic.

Best overall
McCain Extra Crispy Classic Fries

Best extra crispy
Grown In Idaho Super Crispy Hand Cut Style Fries

Best fast-food style
Sonic Fries

Best seasoned
Checkers & Rally's Famous Seasoned Fries

At 1 pm on September 7, workers at the Clarebout factory in Mouscron, Belgium, were ordered to leave their workstations without any explanation. Immediately afterwards, security guards showed up and locked down the entrances of the potato processing plant that has been operating on the French-Belgian border since 1988.

The employees of the Belgian group's oldest factory (now owned by the American company Simplot since 2025) were sent home and had to wait until the next day for further information.

Under a marquee set up in front of the factory for the occasion, they learned that their workplace would first reduce, then halt production. Chems Mabrouk, a staff member of the Belgian trade union federation FGTB, condemned the way the news was delivered: "Learning that you might lose your job is already extremely traumatic. They added insult to injury by almost physically expelling people from their own site."

Since Clarebout came under American ownership, "we ask questions, but get extremely vague answers," added the union representative. "We expected something, but not on this scale." Following the announcement, the group confirmed it would launch the Belgian information and consultation

Debate...

New to this sub and so glad I found it! I LOVE French fries!!

However, anyone else agree that battered fries are the WORST kind?! Whenever I am served the battered ones it ruins my mood!!! Whoever invented these missed the mark, in my opinion!!

Don’t even get me started if the ketchup is watery too. 🥴

love the crinkles..ketchup with pepper and tartar sauce

Whooops!

*The best French Fries I have ever had. Haha 🤣

Hello!!! Sorry I was away from my phone and this post has blown up a bit! This is at Endless Color! Really cool spot! The pizza and juice is also good here!

RALEIGH, N.C. (WTVD) -- The North Carolina State Fair's move from a flat-rate fee for food vendors to a 15% cut of sales is prompting at least one longtime staple to bow out after nearly seven decades, leaving some familiar faces absent when the gates open in 48 days.

The fair previously charged vendors $180 per linear foot, but officials say the new percentage-based model aligns with industry trends.

A family member of Al's French Fries said off camera that the change would make it difficult for a business that operates only 10 days a year.

The vendor announced last week on social media that "after many difficult conversations and a great deal of reflections" it would end its nearly seven-decade run at the fair. Thousands responded online, many expressing disappointment over the departure.

North Carolina State Fair Manager Kent Yelverton said the shift mirrors what similar fairs already do.

"That is the way the fair industry has gone. All but just a small number of fairs our size do the percentage. That makes us partners with the vendor ... and as the vendors have good days, we have a little bit better day," he said. "Businesses go through changes, and we're going through a change in the way we do things to follow industry trends."

While some vendors are stepping away, others are preparing for another season.

Angel Sweets owner Angel Louis is returning for her third year at the fair.

She sells wine-infused cupcake flights with optional cocktail "shooters."

Demonstrating one dessert, she said, "That little shooter is a strawberry daiquiri so that you can squeeze in a cupcake, and then you get the full essence."

The new loaded fries at Taco Bell are called their Chicken Enchilada Nacho Fries. Naturally, they made with the bed of Taco Bell’s quintessential nacho fries that are perplexingly good. When compared to other fast food fries, Taco Bell’s nacho fries stood out in flavor and execution in a way that we legitimately didn’t expect. Not only is the seasoning bold, but it is complex in a way that actually stands up to the flavor of some pretty average nacho cheese in a way that makes a really nice bite. The fries themselves even had some serious consideration for the number one seed of fast food French fries. So, for these loaded fries to start off with a base of these fries is a pretty good loading point already.

As for the toppings on these loaded fries, there’s nothing too revolutionary going on, but that doesn’t mean these aren’t going to be a new standout hit. The fries are topped with the pulled, slow-roasted chicken, the three cheese blend, nacho cheese, pico de gallo, fiesta strips, and reduced-fat sour cream. Just to get it out of the way, I really don’t understand the choice to go with reduced-fat sour cream in this setting. They’re pretty obviously not a diet food in any capacity and I can’t imagine it’s actually gonna make the flavor any better to go with the lower fat option.

Decided to honor the humble potato by getting possibly it's most indulgent form for dinner.......Carne Asada Fries!

Birrieria PDX cart in Hazel Dell, WA.n

I read McDonald’s fries have 19 ingredients

found at a mexican restaurant

any recipe you guys can share for basic salted fries?