Potatoes have deep feelings for Europeans. French fries are an irresistible temptation for every European. In fact, there are many different types of French fries. The following are some of the more distinctive ones.

Ordinary standard French fries Standard Cut is also traditional French Fries, medium thickness, only fried once, which is the kind you see in McDonald's and KFC.

Garlic Fries, fried only once, with fried garlic and fresh chopped parsley, make your mouth water when you think about it... If you want to eat slightly thicker fries, then choose Belgian Fries, fried Twice, usually in a triangular paper bag, with mayonnaise or other dressing.

Frying twice can make the fries exceptionally crispy on the outside, but soft and glutinous on the inside. If everyone wants super crispy, thin fries, there is a french fries for you, thin fries.

Shoestring/Matchstick, also translated as shoelace fries/match fries, you can feel how thin the fries are by looking at its English words.

Regular fries are fried and sprinkled with salt, while Curly Fries are usually sprinkled with salty-sweet spice salt, which is very tasty. After eating french fries rolls,no longer want to eat standard fries, french fries rolls are not only seasoned, but also more crispy...

Chips British are chunky and chunky, and traditionally eaten with malt vinegar. Cheese fries, but the types of fries are not limited. Any fries with cheese and baked are Cheese Fries. This is the perfect combination of cheese control + potato control, the melted cheese is so tempting.......

Try making your own baked potato wedges, which are just as crispy and delicious, but healthier than high-temperature fried potato wedges!

The potatoes used in the baked potato wedges do not need to be too large, otherwise each potato wedge will be too long to be cut. Some people think that it needs to be fried to be crispy. There are two tips for making potato wedges crispy.

First, soak the potato wedges in warm water for 10 minutes before baking, during which it is best to rinse or gently wipe off the starch on the potato wedges. At this time, the water should be a little cloudy.

When it comes to the clear, it means that the starch has been washed away. After soaking the potato wedges, be sure to print the water on the potato chips dry before dipping them in various seasonings.

In addition, olive oil must also be added during the seasoning process, which can enhance the crispness of the potato wedges! When serving, in addition to dipping in tomato sauce, it can also be served with sour cream, cheese sauce, etc.