I Tried The Best French Fry Dishes
French fries, or chips where I’m from, are absolutely delicious. Let me know which of these 5 is your favourite?
Huge thanks to the MCM boys for introducing me to the HSP
https://www.youtube.com/@mightycarmods
My Stocks and Sauces video
Chris Young’s video on air fryer chips
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Poutine: https://www.andy-cooks.com/blogs/recipes/poutine
Irish Spice Bag: https://www.andy-cooks.com/blogs/recipes/irish-spice-bag
Fish & Chips: https://www.andy-cooks.com › blogs › recipes › fish-and-chips-with-tartar-sauce
Chips: https://www.andy-cooks.com/blogs/recipes/chips-french-fries
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36 Comments
Heaps quicker trip to pickup potato’s In something sporty Andy! Thanks for the hang.
Chicken salt started in a chicken shop in Gawler South Australia. Instead of hand mixing a bunch of spices together the bloke made it all into a salt shaker to put on his roast chickens. Then someone discovered it was bloody nice on chips and as they say the rest is history.
In South Africa, it's super common to have chips (or tjips as we spell it) in a roll or wrap with some kind of meat (beef strips, polony, chicken, anything) and cheese. I think it's because chips are cheap and filling so they're used to bulk meals out
Here me out here, I think this combo could take off, fish n chips 😮 or for you kiwis… fush n chups
Crinkle cut and/or beer battered. At least not thin or floppy. With your choice of sauce, dip or other topping (my favs: "dead horse" aka tomato sauce or (plain) salt and vinegar or HSP or hummus or curry or wedges with sour cream and sweet chili sauce; am I right or am I right).
An interesting poll would be skin on or skin off….. and I'm talking about chips!!!
I remember when the hsp was called an AB. Used to frequent the blue cafe on O'Connell street and get one after a night out. Owner was a top bloke, used to basically give the stuff that needed rotation away. I always eneded up with a bag of dimmies or spare ribs for like a dollar or 2.
Although not chips, the O'Connell street bakery was another favorite for the late night feed.
Sadly i haven't had the pleasure of aussie chip shop chips. Been nearly 15 years living in the UK. Maybe its bias on my behalf, but aussie chips are far superior.
We used to pour hollandaise sauce and bacon bits over chips for the staff
6:11 Ben is right. It was created by a South Australian charcoal chicken shop owner to put on his chickens before he cooked them
Chili cheese fries with fresh chopped onions and a squirt of yellow mustard if you are needing a little something extra.
HSP last is absolutely criminal
G'day Andy. Great video, thanks. For me, the best chip butty has both hot chips and potato crisps. I would love to know your thoughts on this, or even better, give it a try. Thanks.
Egg and chips with Brown sauce. Classic.
If you want a Southern California version of this, look up Carne Asada Fries
I'm so glad the best cooking channel on the internet took time out of their day to talk with Andy!
Lol. My favourite would be potato scallops with BBQ sauce on a fresh buttered white bread roll. Oh yeah… Nice one Andy as always.
Tomato sauce
If Im deep frying, I try and plan ahead so I can use the oil multiple times after straining it over a week or two, then whatevers left over I generally use by soaking balled up paper towel with it and using that as my fire starter whenever I want to use my BBQ, or my fire pit. I think it works better than any other fire starters ive used over the years.
Absolutely awesome Andy, if I could only ever eat one thing it would be chips. I think you might need to do a national tour chip pop up to showcase these dishes 👍🇦🇺
In the Southwest US, variations of a dish made with french fries started showing up a little over 10 years ago. One where the fries are topped with seasoned ground beef, red chilé sauce, shredded cheese, and an egg – or a dish called super fries with fries topped with carné asada, shredded lettuce, shredded cheese, guacamole, sour cream, and salsa. Sounds like our region's take on Canada's poutine.
Thank you for sharing your fries/chips recipe, I'm going to try it . 👏🏼👏🏼
I really like mac & cheese on top of chips.
Chips and Gravy. Was a place in central Vic (Bendigo)that did it perfectly. $2.20 for the bag (probably $10.20 now) Perfect on a cold winter morning.
Not the crossover we expected but the one we needed 😂
Since your seasoning has MSG anyhow it's bound to be as good as chicken salt or better. The chicken salt in the black container, with a roast chicken on front, uses Yest Extract instead of pure MSG, has an earthier taste and I think it's better. I mix it witch a little chilli powder, put it on chicken, fish, eggs, tuna, anything savoury, soups etc. 🐒
Actually from the verb’ frenched’ meaning sliced into batons.
Andy now you're in Sydney … have you tried a Blame Canada at Bar Luca yet?
Love the mighty car mods colab!!!
Actual poutine has a boiled wedge of cabbage at the bottom. Freches fried potatoes and curds with gravy. Which for some reason has been lost but a really good element to the dish.
Chicken in better and chips with a peanut satay sauce is elite.
carbs on carbs… so good
Andy Cooks and MCM, ouff! Epic crossover.🤯🤯🔥
If you like a chip butty you need to try a chip BUNNY, a staple of the Ballito surf scene
I'm from Adelaide and I remember back in around 1980, we would play pinball at a local chicken shop after school.
It was the first place in the area that had chicken salt and he also had a thick, rich gravy.
Both of those on minimum chips was a regular after school snack.
Simply divine!
in France we all admit that the best fries are from Belgium.. it's a famous street food there cooked using beef tallow (the food truc is called a "friterie" )
Try Vegemite noodles.
Just a teaspoon of Vegemite, teaspoon butter and a packet of 2 mins noodles.
Should use the Cold Fry method. :). Boil and chill chips. Put in cold oil (room temp oil) and turn on heat to medium. Chips go through a "first fry" and a "second, hot, fry" as the oil heats up. Golden, Crispy, perfect finish. Easy at home. No need to measure heat. Bonus – as the oil heats up slowly, the excess water steams off gently – so there's no oil splatter as the chip frys.