Chefs tap into soaring popularity of french fries with unusual toppings, oils

Say what you want about Americans’ desire for lighter menu items. Deep-fried foods still rule in restaurants, and the French fry is king.


Of the roughly 41.3 billion pounds of potatoes grown in the United States each year, 34 percent are made into frozen French fries, according to the 2009 Potato Statistical Yearbook. But as popular as fries are, chefs are working to make them even more popular by using different frying media such as duck fat or olive oil, or by spiking them wi

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