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Fries

30 delicious recipes for classic, crumbed and topped potato and veggie fries plus dips

Written by Laura Washburn Hutton

Published: 09/07/2015

About the author

Laura Washburn was born in Los Angeles but studied at university in Paris. She went on to train at the prestigious Paris cooking school, Ecole de Cuisine La Varenne and work with Patricia Wells, best-selling author of A Food Lover’s Guide to Paris. She is now based in London, where she works as a cookery teacher and food writer. For Ryland Peters & Small, she has written Cooking with Apples & Pears, The French Country Table, Home-cooked Comforts, Vegetarian Food for Kids and Tacos, Quesadillas & Burritos.

Fries have well and truly evolved from a sometimes soggy side to the star of the show – the ultimate comfort food. And it’s not just potatoes that have had a makeover. Parsnip, Celeriac and Eggplant have got in on the action too, and sometimes you can’t beat a bit of beet. From large or small, fat or thin, skin-on or skin-off and with delicious dips to match, you’ll discover your new favorite fries and dip combination. This book will take you on a journey from the classic Skinny Fries and Chunky Steak Fries that bring back childhood memories, through to the deliciously smoky Paprika-dusted Potato Wedges and Sensational Sweet Potato Fries, before taking you to the artisan heights of Pumpkin and Seasoned Parmesan Fries with Panko Breadcrumbs and Kimchi Fries with Pickles. If you like your fries fully loaded or downright dirty, then why not delve into the Fully Loaded chapter, where you’ll find Melting Mozzarella, Tomato and Pepperoni Fries and Nacho Fries with Refried Beans, Guacamole and Sour Cream. With over 30 deliciously creative recipes, this book caters for everyone, and you’ll see that feel-good food has never felt so good.