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Crispy french fries » 4 recipes + dips + oven-baked ��

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Oven Fries — CRISPIER Than Deep-Fried

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Download Tasty Fries Shoestring Free Download By Augusto with HD quality for desktop and phones. AUGUSTOALGUSTO offer daily download for free, fast and easy. 8 Tasty Fish Sauce Substitutes Written by Katey Davidson, MScFN, RD on June 16, 2020 — Medically reviewed by Natalie Butler, R.D., L.D. We include products we think are useful for our readers.

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The McDonald’s garlic fries first made an appearance at four Bay Area locations at the beginning of May and proved to be wildly successful, selling out in less than two weeks. Due to this, McDonald’s may be adding these made to order fries to the menu at 250 Northern California locations within a few months, according to a CNBC article. These easy side dishes perflectly complement any kind of burger. From French fries and potato salads (our recipe seriously can’t be beat) to healthy alternatives to the classics (like these Baked Zucchini Chips and these Air-Fried Buffalo Cauliflower Bites), you’ll find something for everyone in the collection of hamburger sides. Buy the Tasty Cookbook Today: http://bit.ly/2zVLRyd Get the recipes: http://bzfd.it/2hTe6mi Check us out on Facebook! facebook.com/buzzfeedtasty Credits: h. LPT: If you want to eat healthier but don’t really like veggies, cut them into strips and roast them in the oven with a little salt and pepper.

Some veggies will taste just like french fries and are really tasty, healthy alternatives to other junk food. Alternatives for Other Foods. French fries aren’t the only thing you can replace in your diet.

Check out the following guides for more alternatives for common foods. 3 Easy, Tasty, & Healthy Cheese Alternatives with Less Calories; 4 Low-Carb Pasta Alternatives That Aren’t Just Shaved Veggie. 25 Baked Alternatives To Potato Chips And French Fries.

Make healthy, baked versions of your favorite junk foods for something way more unexpected than your typical greasy potato-based sides. In this post you will find some alternatives to the potato chips and the french fries. You should look at it in this way: we all love chocolate, but when you eat too much of one kind it gets boring, so the key to keep it in your top list is to experiment with the tastes.The same goes to this crispy little things..

Not only this are alternatives, but some of them are much healthier too, and.

List of related literature:

French-fried potatoes are always fried without batter, while onion rings and such familiar Japanese tempura morsels as sliced sweet potatoes, carrots, and green beans are enhanced by being batter-dipped before being fried.

“Nutrition and Dietetics' 2007 Ed.2007 Edition” by Mcwilliams, Margaret
from Nutrition and Dietetics’ 2007 Ed.2007 Edition
by Mcwilliams, Margaret
Rex Bookstore, Inc.,

These light colored fries are usually designated as oil,blanched or par,fried.

“Handbook of Frozen Foods” by Y. H. Hui, Isabel Guerrero Legarretta, Miang Hoong Lim, K.D. Murrell, Wai-Kit Nip
from Handbook of Frozen Foods
by Y. H. Hui, Isabel Guerrero Legarretta, et. al.
CRC Press, 2004

For deep-fried crunch right out of the oven, we added vegetable oil to the microwaved wedges and stirred them for a full minute, causing the potatoes to emit an even film of starch.

“Cook's Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live” by Cook's Country
from Cook’s Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live
by Cook’s Country
America’s Test Kitchen, 2015

These sweet potato fries are a lower-fat (and tasty!) alternative to traditional fries.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

We wanted a recipe for crispy fries with a tender interior and lots of potato flavor, but without all of the fuss.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

While the potatoes are baking, thinly slice the red bell pepper, yellow bell pepper, and yellow onion into 1⁄4-inch-thick slices.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

This addition returned the heavyduty frying shortening to the most stable frying shortening status, but liquid frying shortening had gained a following with foodservice operators because of the convenience of a pourable product, the respectable frying stability, and a slightly oilier fried food appearance.

“Fats and Oils: Formulating and Processing for Applications, Third Edition” by Richard D. O'Brien
from Fats and Oils: Formulating and Processing for Applications, Third Edition
by Richard D. O’Brien
CRC Press, 2008

We liked our fries best cooked in peanut oil but vegetable oil was a good second choice.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

For decades, consumers have desired deepfat fried products because of their unique flavor-texture combination, ranging from potato chips, French fries, doughnuts, extruded snacks, fish sticks, and the traditional fried chicken products.

“Handbook of Food Science, Technology, and Engineering 4 Volume Set” by Y. H. Hui, Frank Sherkat
from Handbook of Food Science, Technology, and Engineering 4 Volume Set
by Y. H. Hui, Frank Sherkat
CRC Press, 2005

The ideal potato for fries was the Idaho Russet, which was seasonal and not available in the summer months, when an alternative (inferior) potato was used.

“Operations and Process Management: Principles and Practice for Strategic Impact” by Nigel Slack, Alistair Brandon-Jones
from Operations and Process Management: Principles and Practice for Strategic Impact
by Nigel Slack, Alistair Brandon-Jones
Pearson Education Limited, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Many videos in internet today looks good but somehow won’t have that desire to eat but here I always wish to taste one whatever is been prepared.

  • So here’s the thing they are BAKING the “fries” but fries needs to be FRIED there’s a reason they are called “fries” they just aren’t fries they lied to us,…..and I am thinking all of this at 3 am, I’m sure I’m not psycho yet

  • If you don’t want to toss them around in the air fryer stand your french fries up and let the lean on the sides of the wall with little space between each other. They’ll get plenty of air flow that way.

  • Hi,thanks for your amazing repicies that I want to try.Does the sambala oeke contain shrimps paste?Because I don’t eat it.So is just one kind of Sambala oeke?Thank you

  • This. This is why I like watching Hannah cook. She’s not drunk, but she’s clearly having fun…. and the added historical information is just frosting on the cake or in this case, batter on the baton…

    Now where the hell am I gonna find that much duck fat….???

  • The way I see it: It appears Tasty is sharing their homemade version of the Belgian Fries just the ones at the Pommes Frites place near Washington Square Park in NYC. They seem pretty appetizing, but I pretty much they would stand out in their own way and not beat Pommes Frites by a stretch.

  • Can you make these recipes when you’re able to?

    Thai Vegan Suki Hang

    Thai Vegan Panang Curry Beef

    Thai Vegan Wok Fried Egg Noodle

    Thai Vegan Tom Yum Spaghetti

    Thai Vegan Cauliflower Yellow
    Curry Stir Fry

    Thai Vegan Verion of Burmese Fish and Tomato Curry

  • Jalapeno some of best but any fries are best fries…. With a coke and sum rock I like (RATM and Delta Parole rn) while I play cod or bf.

  • Please never put the sauce on the fries! It makes them soggy and doesn’t distribute the sauce evenly. Instead, dio the fries in the sauce which is preferably in a little bowl, so that you can get the perfect amount of sauce on each fry and they will stay crunchy!
    If you read this entire thing, thank you. I appreciate you. Give yourself a pat on the back because you deserve it.

  • Umm I’m sorry did I just see someone plop a mound of ketchup and mayo on top of the fries!?! Why can’t you just dip them in the sauce!�� also, why mayonnaise?

  • Q: What do you mean you devised this recipe? I’ve seen this before.
    A: Cool! I haven’t seen another recipe that applies the par-boiled roastie technique to a fry shape, but I’m not at all surprised to hear that others exist. There’s nothing new under the sun. But I did work out the particulars of this one on my own. Totally possible I just reinvented the wheel. Still good fries, though!

    Q: Have you thought about adding baking soda to the water to make the outside more crispy?
    A: No, but I’m intrigued. Alkalinity helps with browning. I will say, however, that I’m not sure I would want to accelerate the browning process on these. The interior needs a long cooking time in order to get really soft and fluffy, and I wouldn’t want the exterior to get overly brown while I’m cooking the interior. Really dark brown on these tastes burned.

    Q: Have you thought about roughing up the fries a bit before they go in the oven to get more fluffy exterior that’ll go crisp in oil?
    A: That works great with a more conventional roast potato shape, but these long thin shapes are really delicate when they first go in the roasting tray. That little shake I give them is about all the trauma they can take at that stage.

    Q: What’s up with that thumbnail?
    A: I thought it was funny and intriguing! (And yeah, maybe I thought it could draw the ASMR crowd…)

    Q: Have you thought about using a slotted pan?
    A: I’m intrigued, but would’t the oil drip out the bottom? We need that oil.

    Q: What’s up with you having ads now?
    A: A man has to make a living for his family. Also, Squarespace really is good. http://squarespace.com/ragusea

    Q: What’s up with two ad breaks per video?
    A: The particular format of the ads is negotiated on a case-by-case basis with the sponsor. You’ll see a different format in next week’s recipe. Personally, I like this format, because it discloses the sponsorship arrangement right off the bat, but then gives you some more content before you get to the main ad body.

    Q: Why was your first talking-head shot out of focus?
    A: I shoot by myself, and the talking-head shots are tough. I had my camera on face-tracking autofocus, I could see on the monitor that it had zero’d in on my face, but it’s not possible for me to see on a tiny monitor halfway across the room if the shot really is in focus. Between this and my day job, I really don’t have time to go back and fix stuff unless it’s a real disaster. I’m learning every video, though, and I think it’ll all keep getting better. The entire reason I started making cooking videos in the first place was to work on my video skills. I’m still pretty new to the medium.

    Q: Why were some of your shots over-exposed?
    A: I’m still really struggling with how to light and expose for white ingredients. I’m working on it. Everything looks overexposed on the cheap field monitor I’m using, so that’s no help. I’ve tried using the level meter, but the black table and the white plates just seem to throw it off.

  • Yummmm I love these!! Chinese 5-spice powder on sweet potato fries is one of my fav seasoning before baking them. Sometimes with chilli powder. So flavourful! ������

  • Make MOMOS!!
    You need to try making vegan Momos they are amazing! Im Indian and we have many different forms of momos all around but my favorite is the veg tandoori momos!
    There are more like the normal steamed and fried momos. I really want you to try them all and not to forget the sauce that we eat it with.

  • i make these fro my pup so we can share them but man i must admit your sauces are divine i LOVE you TASTY mu dream would be to collab with you!!!!! xo:)

  • Anyone that argues in a not nice way on a Food Wishes video.. Well. You gots some serious problems. I believe I can speak for us all that have been here from the beginning, and the others that have shown up since then, but it’s not what this is about. It’s not for you.

  • There is NO shortage!!!100% FACT! This is corruption and greed. 100% FACT! Get your baseball bats out folks, this is getting beyond ridiculous. This is absolutely stupid! Nobody pulls off blackmail on me. And lives.

  • Me thinks about making same without really eating
    My brain:put mic in ass and fart and title the video eating same only sound no video

  • Please do a video about FAST vegan sandwiches.

    It’s easy to want to create complex, beautiful vegan meals for experienced, long-time vegans to diversify their cooking, but brand new vegans need FASTER THAN TAKEOUT meals like instant burritos with canned beans and tortillas, grilled vegan cheese sandwiches, pbnj sandwiches, and avocado toast. Those boring, plain meals that you can make in 2 minutes on the way out the door.

    So could you do sandwiches? Maaaybe paninis?

  • Hi, love your contents for healthy life and healthy foods. Would be so happy to know what oven you use. I want to pursue baking. Thank you. ❤❤

  • Hey bhagwan( ohh god) this was the funniest line till now in my 28 years of living on this planet.. ohh they have opinions.. since they had opinions she just ate them to death.. I am scared if I will be alive??

  • Have you ever made a video making divinity? My mother, who is now in Hospice care, used to make divinity every Christmas season. I would love to try making it.

  • This is STUPID. Did you have to boil water?? We cant waste energy this way. If you have to boil it anyways just make mashed potatoes and save the future.

  • Fun fact, in 16th century Belgium (Flanders) people would fry fish in warm months and potatoes in winter months because the water would freeze and no fish could be fished

  • I unfollowed your channel but now I ask the following before subscribing to American channels. No offence but in the light of the tRump era and you being American I have to ask. Are you a Racist? Misogynist? Bigot? Supporter of Caging and Drugging Migrant Children? Climate Denier? Don’t care about Environmental Destruction? Believe that you can Pray Viruses Away? Think Shooting Children by Military Personnel is Alright if it is done by israeli military and done too Palestinian Children?

  • Don’t own an air fryer. I always used to pan fry them. But now because I cannot stand the smell of frying foods, I drizzle lightly with oil and bake them. Works for me.

  • The only problem with Air Fried french fries is what you mentioned in the end. They turn mushy real fast. It is not worth the effort.

  • I know I am hella late commenting this but if you see this go to MDK “No quitter fritters” 6 mins…

    If you connected the dots I am proud of you

  • when u are here from the stranger by the day quarantine recommendations even though you’ve never had fries in your life because your parents ban them and only eat at Italian/Indian restaurants (never fast food)

  • Home-made oven wedges tossed in basically whatever post-cook seasoning I feel works best on them? Brother, you’re speakin’ my language.

    And I don’t know why you say no one just eats a plate of fries, because I absolutely would just eat a plate of these. Even “a bit overdone” and not cooked into the wedge shape those look fucking delicious.

    That said, if I could get some good fish for batter-cooking to go with those, we’d really be thinking like the Brits.

  • Nearing third trimester w many food averzionz.. You n Gaz r just about th only channelz I trust theze dayz! Alwayz building My appetite! Baby sayz mahalo

  • I use my air fryer a few times a week. Roast veg, chicken, reheat etc. And my instant pot a few times a week too. I use the slow cooker function more often, but as I cook dried beans at least once a week….

  • Please make poutine, if there one youtuber that I know won’t fuck it up its you, plus you’ll find some ways to make my life easier somehow.

  • I’ll try this with my convection oven and a wire rack, which is basically the same thing as an air fryer. Though it might take a bit longer due to the larger area.

  • hope that you will add info about calories and nutrition facts to you recipes. I love love your recipes. All of them are easy and so tasty. My husband is a real meat lover but he never misses it when I make one of your recipes! Big fan!!

  • I just tried this with my air fryer…I used boiling water to soak the potatoes….and my potatoes turned out really crispy on the outside & juicy on the inside! Just make sure you slice the potatoes thin to add the crispiness. Thank you chef John!!!!

  • French tips if you want to make fries like we do, 1don’t use air fryer, 2Wash the fries and dry them with a towel.

    3The fries are cooked, two times

    4first bath at 140deg celsius for 6min

    5let them rest on a towel for 10min

    6second bath at 160deg celsius for 1,5/3min.

    7add salt and pepper, done! 😉

  • I just tried the last chilli recipe and it turned out pretty good, but my cheese sause was pretty bad, maybe because I used usual yeast ����‍♀️

  • The pickles in the Thousand Island dressing are we talking the sweeter relish/bread & butter/sweet gherkins variety, or more like classic dill? Or does it not matter?

  • best recipe in my experience cut em boil em season em whatever u like fry em trust me crunchy af +the seasoning makes it more tastier

  • I love the seaweed touch. I blitz a sheet of this stuff with crystal salt in a spice mixer to make nori salt. Great way to add flavour to dishes. Not sure of the nutrition though? Does seawedd have iodine or something?

  • Hi Sadia,

    I have a question about the Devil’s Ivy in your videos. Do they attract alot of bugs? I want to do this with my own kitchen.

  • Yum! Omg I would order any of those in a restaurant, especially the sweet potato fries. �� Gorgeous finishing display with the sauces and the salsa. WOW. ��

  • Fantastic video. I dont have an air fryer, yet. But this is very helpful. I do have an Instant Pot and I highly recommend them. Thanks.

  • I just made the miso sweet potato wedges. They are INSANE! I’m not vegan but I’m trying to eat more consciously and I love your videos. Thank you Sadia!!!

  • I have the same olive oil! So proud haha! I visited the factory of olio carli in Italy once, never bought other olive oil since then! Can very much recommend the visit, they even have their own olive oil museum with audio guides.

  • Tried these. I guess if the goal is the crispiest fries then it’s likely a success. But if you look at the fries, the darkest ones are the crispiest and they have been roasted all the way through. And these fries were the least satisfying. The best fries were the ones that were the least crispy. I realized the goal should be to hit the right balance of crispy and fluffy. Crispy on the outside for the texture, fluffy on the inside for the contrast and the actual potato taste. The fries that are roasted all the way through lack both of those things. I’ll try this again with less oil and possibly a lower cooking time/temperature, and maybe even thicker wedges.

  • Hey Adam, is there a lot of variation between types of potato? I tried following this but failed because:

    1. The potatoes took ages to boil, literally 20+ minutes
    2. They took very little time to bake. I set a timer for 30 minutes to be conservative, and they were already overdone at that point

  • Hello sunshines �� I hope you’re all keeping well in these interesting times. We filmed this video a couple weeks ago, when the team was all under one roof. Now we’re each working from home, but we’ll continue to share PUL videos and recipes as usual. Enjoy the home-cooked meals, the video chats, the movies, and new hobbies. And to anyone working on the front lines: thank you from the bottom of our hearts. Let’s continue to do what this community does best: share thanks, share love, share light.

  • His voice in this video is clearly english but in his most recent sounds like hes struggling to pronouce some words… brainwashed or just lived in france for too long?

  • “This is pretty tasty” shut yo mouth up with my potato bag I just bought from Walmart for $4, and the fries I bought from McDonald’s

  • Just want to know, is the cheese sauce in the loaded sweet potato fries really worth it? I don’t have nutritional yeast and it will take a while to arrive from online so I’m wondering if I should wait till it comes to make the chips or if I should just do without?

  • Sadia: I like to keep the skin on the potato for extra fiber.
    Me: I like to keep the skin on because I’m too lazy to peel potatoes.��

  • I honestly love the vibe of your videos so much! It’s so welcoming and everything good we need now. Thank you for a great video! I literally felt like you made that video for me lol, such a big fries lover! Thank you again! Stay safe xoxo

  • The way this guy talks….. is REALlly annoying…..and i just wanted to say…..that it’s really annoying…..and everything is like this…..and then its like this….and then like DUDE just say it fuck

  • Awesome video but was anyone completely thrown off when Hannah popped the cork out of the wine and DIDN’T hit us with a “Boo-boop?”

  • Is there anything that I could dip the zucchini fries in first before coating in the breadcrumb mix? To make the breadcrumbs stick more. Thanks ��

  • John, I love your channel, it’s a hoot and informative as well. Try taking some of yesterdays baked spuds out of the fridge, cut them to any un-uniform size you want, air fry for 10 min. and get your mike out for the crispy test. So easy, so fast and so good. Keep up the good work.

  • G’day Chef John, Perhaps one of, if not the first, TV ‘celebrity’ chef, Graham Kerr, in the early 60s, did a similar thing with chipped potatoes for deep frying, of course. Back then air fryers were a long way in the future. Chef Kerr did the boiling or near boiling water trick but also added a dessert spoon of sugar, dissolved in the water; after he had already drained off the starchy cold water. He then let the sweet hot water and chips sit for at least 30 minutes. I’ve used that method for all the decades since and it truly does ensure super crispy chips, or fries as you would say. Cheers, and thanks for another entertaining recipe video! BH

  • This series really is the ultimate example of how sometimes the best things can come from the worst channels. Absolutely everything else these people make is complete garbage, but then they’ve got such a great show here. So glad it’s finally back!

  • I get tired of my own cooking I use pepper garlic salt garlic can you advise me on some other spices but something not too hot and spicy

  • Just gonna go ahead and say this, I already did this, it’s just fried potatoes in the shape of french fries. It doesn’t feel like french fries at all, the taste is way off. Another thing, I would recommend buying an air fryer oven, just for convenience, these bulky air fryers are outdated and are a hassle to clean.

  • I haven’t gotten the ole air fryer out in a while, but i do love me some air fryer fries. I think they are more akin to roasted potatoes than french fries. A better version of roasted potatoes than I would get out of the oven.

  • Adam I have a little problem here. I tried thinking like a brit and now the local slaves are now rallying up and murdering my men. What do I do now?

  • I just made these fries tonight (just made the plain version)…they are phenomenal. Very simple and easy to do. My fries fell apart…but they tasted so good I really didn’t care one bit.

  • You certainly haven’t missed the instant pot craze; I know plenty of folks including myself who just recently got one. We’d love to see a recipe or two for it from you!

  • Sadia, my partner and I made your seaweed fries from this video. Devine! Next time I would add more seaweed, we only found seaweed “snack packs” at the store and didn’t quite use enough for it to be a noticeable taste.

    Also we’ve made sriacha mayo before, but that hoisin mayo? What a game changer! Can’t wait to try all the other fries in this video!

    As always, thank you for the wonderful videos and recipes. ��

  • I’m trying this today.
    Just finished I can definitely say that this works! I did use Red Rooster potatoes and I didn’t have any issues. They definitely need to be eaten piping hot as not as crunchy when they cool but definite��

  • Soaking the fries in water is absolutely not necessary. Just cut the fries, toss in oil. Airfry 12 minutes on lowest temperature. Then let them rest (cool down) 5-10 mins and toss the fries with seasonings then finish 15 mins at 375F. Easier method and produces a better result than what I saw in this video too.

  • Had an air fryer that I gave away, I use the convection setting on my regular oven, as I can’t make enough at one time in an air fryer.

  • lol I don’t know what I’m doing here. I don’t even own plants. But I finished the entire video. Got me hypnotized by that voice and smile ��

  • Wait, she opened the bottle and no “boop boop” I was surprisingly sad about that but then I was happy again because you know, Hannah:)

  • I’m curious about an air frier. But I can’t get my head around the idea that there’s a fan with food residue in my kitchen that I can’t readily clean and I worry about things like that and how it might attract insects