Slide Show: Eat Me
The gluten-free, fried in soybean oil, Kennebech potato fry from Deschutes Brewery.
Photography by Heather Zinger
Inspired by the European and Canadian Frites tradition, Champion Potato’s Quincy Golds from Quincy, WA are fried in rice bran oil because of its high smoke point.
Photography by Heather Zinger
If you want your Quincy Golds on the lighter side, Champion Potato serves them up with a slough of sauces from pesto mayo to their secret sweet hot mustard.
Photography by Heather Zinger
These Russet gems are sliced thin as shoestrings then coated in rice flour and fried in rice oil. The flour keeps these fries crisp so you can enjoy them with the usual dousing of ketchup or have one of Kenny and Zuke’s specialties and smother t
Photography by Heather Zinger
North 45 Pub’s potatoes hail from Yukon Golds and are fried in a cottonseed/soy blend. From cajun to curry these frites come in all flavors and go great with a beer.
Photography by Heather Zinger
Dot’s Cafe uses homegrown Oregon and Idaho potatoes for their fry creations. After being fried in soybean oil, they’re dusted with a shower of spices and served with Hot & Spicy Tofu Sauce on the side.
Photography by Heather Zinger
If you’re feeling extra daring, try Dot’s Cafe’s famous spiced fries with a hefty helping of cheddar cheese and jalapenos.
Photography by Heather Zinger
With skin in tact, Vita Cafe’s Western Beauty Russets are full of flavor and served with a vegan, tofu-based ranch sauce.
Photography by Heather Zinger
