Boise Fry Company

For too long restaurants have persecuted fries, treated them like second-class citizens, stuffed them with chemicals and preservatives and forced them to share fryers with hot wings and corn dogs. And why? Have not these beautiful, slender pieces of fried vegetable graciously accompanied entrées without condition or prejudice? Have not fries comforted, satiated, and delighted us? Are fries not entrée worthy? Fries should be cooked with natural and healthy peanut oil, fries should not share fryers with other foods, and fries are indeed entrée worthy. In an effort to make our entire process green, natural, sustainable, insert other environmental buzzword, we use all natural, local, and whenever feasible, organic products. We produce little to no waste. We use Energy Star appliances and lights. We recycle our peanut oil in cars. We’re just trying our best to make as little impact on your cholesterol and our planet as possible. 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, spritzered 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.