Today is National Julienne Fries Day.
What are julienne fries? How do they fit in with all the other types of fries?
Julienne is a French cutting technique, typically for vegetables, in which the food item is cut into long thin strips, similar to matchsticks. Another word for the same cut is allumette.
The official julienne size is 1/8 inch × 1/8 inch × 2 inches.
The next thicker cut, batonnet, is 1/4 inch x 1/4 inch x 2½ to 3 inches.
The baton is the thickest stick cut: 1/2 inch x 1/2 inch x 2-1/2 inches.
Fries, or French fries, refer to sliced, deep fried potatoes. They can be made with sweet potatoes instead of white potatoes, baked instead of fried, and served plain as well as with a myriad of condiments (barbecue sauce, blue cheese dressing, ketchup, gravy, malt vinegar, mayonnaise, mustard, ranch dressing, thousand island dressing.
While julienne and baton are the most typical cut, here is a delicious accounting of the different types of fries.
There are 30 different types of fries for you to try!
A GLOSSARY OF THE TYPES OF FRIES
 Can you name the fries? From the top: tots, chips, waffle fries, curly fries, crinkle fries, sweet potato fries and what most Americans think of as the classic French fry, the baton (photo courtesy Idaho Potato Commission).
Bistro Fries: Served at bistros in metal holders, these “frites” are usually fried twice for extra crispness. They are thicker than julienne fries, typically 3/8- to 1/2-inch thick. Also called Euro fries.
Boardwalk Fries: From the Mid-Atlantic area, these long, square-cut fries are seasoned with Old Bay Seasoning and malt vinegar. Also called country fair fries.
Carne Asada Fries or Carne Fries: A specialty of Mexican restaurants in the San Diego area, comprising a base of fries topped with carne asada (grilled flank or skirt steak) with garnishes of cheese, guacamole, pico de gallo, shredded lettuce and sour cream; some establishments include pico de gallo and lettuce.
Cheese Fries: Crinkle, julienne or other fry shape topped with melted cheese: grated Parmesan, shredded Cheddar, mozzarella or Swiss cheese, Cheez Whiz, Velveeta—even blue cheese or ranch dressing. Chili, bacon, chives/green onion, garlic, jalapeños, mayonnaise and other ingredients can be added.
Chicken Fries: These are not potato fries, but chicken strips shaped to look like fries. They were popularized by Burger King and became a permanent menu item in 2015.
Chili Cheese Fries: Fries topped with chile con carne.
Chips: The British word for fries. In America the term can refer to homemade potato chips, a popular restaurant item. Make your own with this recipe, or try these gourmet homemade potato chips with truffle oil.
Cottage Fries: Thick coin shapes. Sometimes they are ridged.
Country Fair Fries: See Boardwalk Fries.
Crinkle or Crinkle-Cut Fries: Fries with grooved edges that are made with a special crinkle cutter.
Curly Fries: French fries cut with a special curly fry cutter that creates long, thin spirals. Sometimes called wavy fries, they are often served a side of melted cheese. Ketchup, sour cream or sweet chili sauce are also popular condiments. History: In 1938 the Dolores Restaurant & Drive-In on Route 66 in Oklahoma introduced Suzi-Q Fries, adapted by others and called, generically, curly fries.
Disco Fries or Elvis Fries: A New Jersey specialty, made with steak fries topped with brown gravy and mozzarella cheese fries; some establishments substitute processed American cheese. Also see Newfie Fries and Poutine.
French Fries, French Fried Potatoes or Fries: In French, the formal name for fried potatoes is pommes de terre frites (PUM-duh-tare-FREET). The term is often shortened to pommes frites or simply, frites. The terms aiguillettes or allumettes refer to very thinly sliced chips.