Whether you prefer them crinkle cut, straight or curly, dipped in ketchup, seasoned with vinegar and salt or smothered in cheese, Virginians love their French fries.
So much so that a recent survey revealed that Virginia ranked No. 1 in the nation in French fry consumption, beating out top spud producer Idaho. The results showed that Virginians eat about 21 pounds of fries each year.
The survey was commissioned by McCain Foods, the world’s largest manufacturer of frozen potato products, and based on a poll of 5,000 adults in the United States. Among the findings: 65% of those surveyed admitted to stealing fries from someone else’s plate, while 83% said they’d be willing to share their last fry with someone they love.
Williamsburg-area restaurateurs weren’t surprised by the news that Virginia is home to the most French fry eaters. Simon Elaban, culinary director for Against the Grain Restaurants, which operates several restaurants in Williamsburg, said “it was pretty wild” but not unsurprising.
“After we launched Cook’s Burger Bar and the success we saw in our fry game, I can totally see how much Virginians truly love the humble French fry,” he said.
Steve Smith, owner of Craft 31, a gourmet burger and pizza restaurant on Strawberry Plains Road, said he feels the honor is warranted.
“I am not surprised because we see it directly with the huge popularity of our cast iron burgers; most everyone wants the classic, burgers and fries,” he said. “There’s nothing better than clean oil at the right temperature yielding a hot, crispy, savory, tasty treat.”
At Craft 31, diners can indulge in fries seasoned with salt and pepper or order a side of the popular parmesan truffle fries.
“The truffle fries are certainly my favorite,” Smith said. “They are lightly tossed in truffle with parmesan and parsley. It’s a great upscale take on the classic favorite.”
At Revolution Golf and Grille in The Shops at High Street, a variety of fries appear on the menu, including sweet potato fries and loaded fries with queso, scallions, bacon and homemade ranch dressing.
“I like both because sweet potato fries offer a completely different taste and we have delicious crispy ones that we sell,” said Jacquelyn Liebler, the restaurant’s chief operating officer. “The loaded fries just take the comfort food expectations to another level and are also a popular item we sell here.”
Alli Raymer, a frequent customer of Dominion Dogs, a hot dog restaurant on Merrimac Trail in The Edge District, said she enjoys French fries because “their texture is so satisfying.
“For me, a good French fry is the perfect golden-brown crisp on the outside but still has the soft fluffiness on the inside. Pair that with ketchup or some cheese and I am in heaven.”
Raymer’s go-to French fries are the crinkle cut fries or hand cut fries that are served at Dominion Dogs. Andrea Andre, who co-owns Dominion with her husband, Dave, said the dipping options are her favorite part about eating fries.
“I personally use fries as a vehicle for condiments,” Andre said. “I know customers who frequent Dominion Dogs like them with our signature DD sauce. Our golden crinkle fries pair best with our DD sauce and our thin hand-cut fries are delicious doused in malt vinegar and salt. I go back and forth on my favorite; it depends on which condiment I am craving.”
Will Robbins, another French fry lover from James City County who eats them at least once a week, said he likes his fries covered in cheese.
“Crinkle cut is my favorite style because of the ‘peaks and valleys’ to grab more condiments,” he said.
Dominion Dogs goes through five cases of their crinkle cut fries per week, while Against the Grain Restaurants goes through between 600 and 700 pounds of potatoes a weekday and between 1,100 and 1,200 pounds of potatoes on a weekend throughout all of their restaurants combined.
That’s just further proof as to why Virginia claims the top spot when it comes to French fry consumption.
“It’s rare that you come across someone who doesn’t like a good French fry,” Elaban said. “They’re nostalgic, not to mention delicious and are represented in one form or another across so many different cuisines.”
Brandy Centolanza, [email protected]