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How to make ribbon fries.

Q. Can you recommend a way to make those ribbon or wavy ribbon or chip twister cut fries?

A. Yes. Start with an Idaho potato if you want them to turn out crisp. I have had operators tell me they swear by the Idaho Russet Burbank variety. It’s a classic, but there are several other Idaho russet varieties that will work just fine. There is lots of machinery out on the market right now; some even go so far as to sell you a franchise. Know that they will sell them to anyone that has money, no exclusives there. I usually don’t recommend one manufacturer over another but I have to tell you, the NEMCO Food equipment Group has been doing this for a while and they make very good quality products. Check out their web site at

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This entry was posted on Tuesday, October 25th, 2011 at 8:51 am and is filed under Consumer, Cooking Potatoes, Foodservice, Q & A. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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