french fries
I do not have a fryer, air fryer or convection oven. Just a standard oven with gas. It is not new, it is not fancy, and it has seen better days.
For years every time I tried to make fries in my oven I was kind of happy because "Fries, how can you not be happy?" but also unhappy at the same time. Because they never turned out as well as I thought they should be and could be. I tried different brands. I tried the specially designated oven fries. I tried curly fries. Sweet potato fries and vegetable fries. Extra-thick fries. Wavy fries. All of them.
Inevitably the thin ones would burn, and the thick ones would be undercooked. I thought the wavy fries would be lifted up from the baking sheet and that would finally do the trick. Nope. The fancy curly fries which looked so appetizing and crispy on the package were just sad and soggy. But last week I made a breakthrough...
Today I bring you the gospel of pommes gaufrettes, Gitterpommes, or lattice fries!
I can not believe I managed to get this old and only discovered them now. I wondered whether they were a new thing so I searched around a bit.
Lattice fries, as near as anyone can trace them, originally appeared in the Ritz restaurant , 722 N 10th, Quincy IL owned by Eddie Spickler in 1921. He served ground tenderloins with a side of lattice fries for $.10. He may not have been the inventor but he did have the tool specially made in a Quincy machine shop at that time. Quincy thus claims the title "Lattice Fries Capital of the World".
Apparently they are old news but I am nonetheless proud of my discovery. I bought them twice now.
So on the off chance you are unhappy about soggy fries as well, get thee to a supermarket and buy some lattice fries! And if you are sitting there shaking your head at the silliness of this post because you knew about lattice fries all along...
You should have told me! Shame on you!
For years every time I tried to make fries in my oven I was kind of happy because "Fries, how can you not be happy?" but also unhappy at the same time. Because they never turned out as well as I thought they should be and could be. I tried different brands. I tried the specially designated oven fries. I tried curly fries. Sweet potato fries and vegetable fries. Extra-thick fries. Wavy fries. All of them.
Inevitably the thin ones would burn, and the thick ones would be undercooked. I thought the wavy fries would be lifted up from the baking sheet and that would finally do the trick. Nope. The fancy curly fries which looked so appetizing and crispy on the package were just sad and soggy. But last week I made a breakthrough...
Today I bring you the gospel of pommes gaufrettes, Gitterpommes, or lattice fries!
I can not believe I managed to get this old and only discovered them now. I wondered whether they were a new thing so I searched around a bit.
Lattice fries, as near as anyone can trace them, originally appeared in the Ritz restaurant , 722 N 10th, Quincy IL owned by Eddie Spickler in 1921. He served ground tenderloins with a side of lattice fries for $.10. He may not have been the inventor but he did have the tool specially made in a Quincy machine shop at that time. Quincy thus claims the title "Lattice Fries Capital of the World".
Apparently they are old news but I am nonetheless proud of my discovery. I bought them twice now.
So on the off chance you are unhappy about soggy fries as well, get thee to a supermarket and buy some lattice fries! And if you are sitting there shaking your head at the silliness of this post because you knew about lattice fries all along...
You should have told me! Shame on you!