P. Terry's won our poll for Austin's favorite french fries. How are they made?

The USA Today network has been on the hunt for America's favorite french fries and voting closed last week for the best fries in Austin, according to readers. With more than 25% of the total votes, we have a clear winner: beloved Austin original, P. Terry’s !

Their warm, crispy fries, served in a paper bag alongside their signature burgers, captivated readers. This vote showed Austin readers' deep appreciation for their local fast-food joint and delicious, yet simple, fries.

We delve into the process of making Austin's favorite fries and their secret recipe.

What is P. Terry's secret fry recipe?

As opposed to what you might think, these fries are nothing more than perfect simplicity. For P.Terry's, less is more.

Liam Davila, the designated Fry Guy at P. Terry's, has been a part of the chain for approximately 7 months. Responsible for transforming Idaho potatoes into the perfect fries, he oversees every step of the potato journey from box to paper bag.

He starts by slicing potatoes from two boxes, each around 35 pounds, into thin slices. With a metal tool, he can slice one potato in seconds. He pours hot water and vinegar onto the potato slices and lets that sit for exactly 20 minutes. He dumps the water and repeats that process one more time.

After the second set of water and vinegar, he runs the slices through ice-cold water, and then dries them in a spin dryer.

Once the slices are dry, they are ready to be fried. With a bowl, he scoops the slices and throws them in the frying bin for 3 minutes. After frying, Davila drains the oil from the bin and tosses the fries on a metal platter and sprinkles salt.

Lastly, with metal claws, Davila puts a bundle of fries into a white paper bag and twists the ends to secure the fries.

Creating an Austin Icon

Patrick and Kathy Terry founded the fast-food restaurant in July 2005 and opened the first location at the corner of South Lamar and Barton Springs in Austin. While their primary focus was creating a unique burger experience, Patrick emphasized the importance of high-quality fries.

He always believed in serving freshly cut french fries that matched the quality of their hamburgers. However, this presented challenges as fries could easily end up tasting too acidic or too soft.

Patrick insists on using potatoes imported from Idaho, which he considers the best. However, these potatoes are harvested only once a year, in the fall. The Terrys ensure that their thousands of boxes of potatoes are stored in specific climate-controlled conditions, from warehouses to distribution trucks, to maintain optimal storage conditions.

When asked how many potatoes they use a week, Patrick couldn't tell. "Our 18-wheelers deliver around 600 potato boxes every 3 or 4 days to each location," he explained, "That must be millions."

Patrick explained that the potatoes are cooked in canola oil and contain no trans fats. "We hope our customers realize that everything we serve is fresh. We start fresh every morning. We don't have freezers, microwaves, or heat lamps," he said. He also noted that the restaurant does not mask the taste of their original potatoes with additional ingredients like sugar, remaining committed to healthier processes.

Patrick said he was deeply appreciative of those who voted for the restaurant and will gladly continue providing the freshest fast-food burgers and fries to Austin and surrounding areas.

This article originally appeared on Austin American-Statesman: P. Terry's won our poll for Austin's favorite french fries. How are they made?