7 Non-Potato Alternatives To Traditional French Fries

It's difficult to challenge the traditional french fry — after all, there's good reason they've been around since the late 1600s. Even so, if we're able to acquire health benefits with our fries on the side, be it a potassium boost or an increase in our daily fiber intake, all the better. From celery root to avocado, here are seven sans-potato ways to get your fry fix.

Portobello Fries at Bottega Louie (Los Angeles)

The team at this cavernous downtown L.A. staple wasn't trying to knock the traditional fry when they came up with this earthy and rich alternative — they just wanted to add an offering that would highlight the veggie-driven fare for which their state is known. To do so, they slice tender portobello mushrooms, which they bread and fry lightly before serving with grana padano, Italian parsley and fresh basil aioli. 700 S. Grand Ave., Los Angeles, CA 90017; bottegalouie.com

Polenta Fries at Ada Street (Chicago)

After seeing one too many takes on creamy polenta, chef Joanna Stachon wanted to showcase the cornmeal in an entirely different form. After cooking a combination of coarse and fine polenta (to ensure a crispy outside and creamy inside), she presses it between sheet trays, slices it into strips and fries it. The finishing touch? A side of chipotle sauce, which is quick to cut through the fries' fattiness. 1664 N. Ada St., Chicago, IL 60642; adastreetchicago.com

Yucca Fries at Café Boulud (Palm Beach, Florida)

Chef Rick Mace keeps yucca frita on his menu at this South Florida venue, where he pairs it up with the restaurant's Cubano sandwich. After parboiling the yucca (which he highly recommends), he peels and cuts the cassava, boils it in a pot of water and whole milk (for browning purposes) and fries it. For a kick, he seasons the fries with a mixture of salt and cayenne before plating them with cilantro pesto. 301 Australian Ave., Palm Beach, FL 33480; cafeboulud.com

Avocado Fries at Hyperion Public (Studio City, California)

If you thought avocado was only useful with chips and salsa, think again. "For avocado lovers, the fries are a different way to enjoy one of their favorite foods," says executive chef Padraic Aubrey. "Cooked avocado takes on a nuttier, creamier flavor and has a texture that takes most people by surprise." Surprised in a good way, we take it — the Silver Lake restaurant needs three hours, three cooks and two colossal cases of avocados for a two-day supply of the menu mainstay: avocado wedges tossed in seasoned flour, egg wash and panko, which are fried until golden and served alongside cilantro lime aioli. 12969 Ventura Blvd, Studio City, CA 91604; hyperionpublic.com

Celery Root Fries at Table & Main (Roswell, Georgia)

It was the salty and sweet approach of a certain golden-arched chain that inspired the frites at this Southern tavern, helmed by chef Woolery Back. "We know that McDonald's seasons their fries with salt and sugar to give them that addictive taste," he says. For his take, he found that sweetness in celery root, which he dips in buttermilk, dusts in seasoned flour and fries until crispy. The fry sauce — a combination of ketchup, mayo, and pickles — is ideal for the indecisive. 1028 Canton St., Roswell, GA 30075; tableandmain.com

Eggplant Fries at Cobblestone Café (Boston)

In an effort to swap out fries for a healthier snack — but one that still hits upon the crunchy and salty cravings of the masses — the team at this North End restaurant landed on eggplant. The vegetable is coated in flour, garlic powder, oregano and parsley before it's fried in olive oil for at least two minutes (longer for thicker strips). Once golden brown, the fries are removed from the pan, sprinkled with salt and served on their own or with any of the restaurant's 12 burgers. 227 Hanover St., Boston, MA 02113; cobblestonene.com

Chickpea Fries at Ellary's Greens (New York City)

Chef Kurt Alexander wanted to steer clear of mass-produced potatoes for the fries at this health-food haven. With the protein they pack and their mean frying potential, chickpeas were a natural runner-up — even if it meant more legwork for the team. The staff spends a night soaking the legumes, which are then boiled, drained and put through the ricer before meeting a pot of rosemary, garlic, cumin and chickpea flour. The health perks extend to the dipping sauce, too — the poblano aioli is made with tofu. 33 Carmine St., New York, NY 10014; ellarysgreens.com