Boise Fry Company

For the first time in our lives, we did our homework. We studied fry preparation methods from the beginning of fries until present. We tested cooking methods from New York to Paris. We debated serving methods. We took naps. And finally, after months of labor, we developed a fry that, though cosmopolitan in origin, is uniquely Idahoan and, most importantly, tasty. So whether you call them frites, taters, fries, or chips, we know you’ll enjoy the vegetable of our labor. Here’s the method we developed: First, we buy the finest and freshest potatoes available. Secondly, and oh so tenderly, we prep each potato, which takes up to five steps and a half hour. Thirdly, we fry the potatoes in natural, healthy peanut oil. Finally, you choose from our homemade seasonings, spritzers, and dipping sauces to coat your fries. So, for example, you could dip your curly Yukon gold fry, spritzed with malt vinegar and sprinkled with smoked sea salt, in blueberry ketchup. Or dip an unsalted home-style sweet potato fry in chipotle aioli. We have as many variations as you have personalities – over 100,000 in fact. Does our method make a healthier fry? We think so. We’d don’t fry the goodness out of the potato; the nutrients remain from the potato to the fry. We don’t peel, mash, or stuff our potatoes; everything that’s healthy about potatoes stays. We don’t fry our fries with preservatives, MSG, and trans fats; peanut oil contains little to no bad fats (saturated and trans) and plenty of good fats (monounsaturated and polyunsaturated). We don’t exclusively serve potatoes high on the glycemic index (GI); sweet potatoes and yams have low GI ratings. And finally, we don’t adulterate our fries with processed toppings; only the finest homemade seasonings, spritzers, and sauces coat our fries. We’re not saying that our fries will lower your risk for heart disease (though they might – who knows? – we haven’t conducted the research yet), but we are saying that you shouldn’t feel guilty about eating our fries.