National Julienne Fries Day

The julienne cut — slender matchstick strips — is a hallmark of French technique. To julienne potatoes for fries, you slice them into planks, then into sticks about an eighth‑inch square. When fried, these thin strips yield fries that are crisp on the outside and tender inside, with plenty of surface area to catch salt and sauces. The term julienne first appeared in François Massialot’s 1722 cookbook and likely refers to a cook named Julien or the idea of little Julies — delicate things. Julienne cuts are used for vegetables in soups and salads; they allow for even cooking and elegant presentation. Julienne fries are sometimes called matchstick fries or shoestring fries. They rose to popularity in the twentieth century as an alternative to thicker French fries. Fast‑food chains and fine dining restaurants alike have served them alongside burgers, steak frites and mussels. The thin cut increases crispness and reduces interior fluffiness; some prefer it to chunkier fries because you can eat a handful at once.

National Julienne Fries Day on August 12 is a fun excuse to make or order these skinny fries. The holiday’s origins, like many food days, are unclear. But the task is straightforward. Choose starchy potatoes like Russets; their lower moisture content makes for crisp fries. Peel if you like a uniform look, or leave the skins on for rustic appeal. Cut into planks, then sticks, aiming for consistent thickness so they cook evenly. Soak the cut potatoes in cold water to remove excess starch and prevent sticking. Dry thoroughly, then fry twice: first at a lower temperature (325°F) to cook through, then at a higher temperature (375°F) to crisp. Drain on paper towels and season immediately with salt. Serve with ketchup, aioli, malt vinegar or your favorite dipping sauce. For a twist, toss fries in garlic and parsley (frites Provençale), paprika and cayenne (spicy fries), or truffle oil and Parmesan (frites au truffe). If frying isn’t your thing, toss julienne sticks with oil and bake in a hot oven, flipping halfway, until golden.

Julienne fries encourage creativity. You can cut carrots, parsnips or zucchini in the same shape and fry or roast them for a colorful medley. Try sweet potato shoestring fries spiced with cinnamon and cayenne. Make loaded shoestring fries topped with queso, bacon and scallions. On National Julienne Fries Day, invite friends over for a fry bar: provide baskets of skinny fries and an array of toppings and dips. Enjoy the crunch and the way the fries pick up seasoning. Reflect on how a simple cut can transform a potato into something addictive. It’s a reminder that attention to detail — even in slicing — can elevate everyday cooking. So sharpen your knife, slice your potatoes into delicate matchsticks and celebrate the joy of crispness.