Can you recommend a way to make those ribbon or wavy ribbon or chip twister cut fries?
Yes. Start with an Idaho potato if you want them to turn out crisp. I have had operators tell me they swear by the Idaho Russet Burbank variety. It’s a classic, but there are several other Idaho russet varieties that will work just fine. There is lots of machinery out on the market right now; some even go so far as to sell you a franchise. Know that they will sell them to anyone that has money, no exclusives there. I usually don’t recommend one manufacturer over another but I have to tell you, the NEMCO Food equipment Group has been doing this for a while and they make very good quality products. Check out their website.