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BOISE FRY CO. FRENCH FRIES & SAUCES

Purple curly fries with rosemary and garlic salt described as earthy and salty with a hint of nuts.

Sharing a building and kitchen with Guru Donuts and featured on Travel & Leisure’s list of “best fries in the U.S.” is Boise Fry Co. (also known as BFC). As the name implies, the restaurant specializes in french fries made with Idaho potatoes sourced from M&M Health Farms as well as creative house-made dipping sauces that go beyond just ubiquitous ketchup like the LTO Pumpkin Aioli (pictured top right) offered during the fall season. BFC brings the fry-eating experience to the next level by allowing the fries to be highly customized – when ordering, customers select the size of fries they’d like (small or large), the type of potato (availability varies by season, but current examples include sweet, purple, yam, and Okinawa, which is said to be fiber-rich and contain antioxidants among other nutrients), the cut (curly, shoestring, or po’ balls, which are similar to tater tots), and lastly, dipping sauces you can take inspiration from that range from tart raspberry ketchup to sweet maple marshmallow to blueberry ketchup. Even the burgers menued are build-your-own with protein options including grass-fed beef as well as bison, turkey, or a vegan patty (made with black beans and quinoa) with toppings ranging from seasonal berry compote and spicy ketchup to house-made pickles and raw onion. BFC claims that their fries also retain the nutrients found in unpeeled potatoes, so you’re encouraged to eat them guilt-free. Keeping sustainability in mind too (a common concern among consumers today), BFC repurposes the sunflower seed oil they use to deepfry their french fries for car fuel.

Vegan and gluten-free Dessert Po’Balls were made in collaboration with Gluten Free Galaxy and offered for a limited time.