Fries get feisty

Buffalo chicken fries

Hard Rock Stadium, Miami Dolphins
This season, Dolphins fans will be treated to a mashup of two great sports snacks: fries and chicken wings. Centerplate Executive Chef Dayanny De la Cruz, who first came to Miami as executive sous chef for the Miami Heat, has shifted her career to football foodservice and kept the Buffalo flavors classic on this sure-to-win dish.

Sweet potato poutine with vegan sausage

UC San Diego
Executive Chef Vaughn Vargus creates an umami-rich mushroom-garlic-shallot gravy with red wine and chopped thyme to boost the “meaty” flavor of vegan sausage (made with wheat gluten). Vegan cheese and sweet potatoes make this a healthier poutine all around.

Korean fries

Creative Dining Services, several locations
When Korean barbecue hit the scene, Americans had never tasted anything quite like it. These fries, created by Ian Ramirez, director of culinary innovation and operations for management company Creative Dining Services, blanches raw fries in a turmeric/ water solution for a bright appearance. The toppings include barbecued pork belly, kimchi, chicharrones (the crunchy pig skin), kewpie mayo, gochujang and cilantro.