What is the best kind of french fry? (2 Viewers)

[Frostillicus]

Some of these my overlap. Just pick which is most important to you. If I forgot your favorite I guess you'll just have to find a way to get on with your day.

 

[Drunken knight]

I prefer pomme frites (shoestring)

 

[Wingnut]

Voted crinkle but I rarely eat them other than at home once in a while.

 

[Mister CIA]

The last time I ate steak fries, they were served in a puddle of au jus with a medium-rare ribeye.

 

[STEADYMOBBIN 22]

Pound for pound its crinkle.

Hard to get real fries these days. Most are these air fried hollow tasting hocus pocus junk.

 

[GAlmgren]

Voted regular, but moving to Idaho has made me re-appreciate the tater tot.

 

[Runkle]

Man those spiced wedges are so good next morning out of the fridge. That and cold pizza were my hangover cure

 

[TripItUp]

Waffle obviously

 

[dutch]

shoe string + brown gravy= yum!

 

[Dickies]

I like the regular thin fries, preferably beer battered fries.

Crinkle cut is the worst form factor by far

 

[Alex P Keaton]

Voted regular, but moving to Idaho has made me re-appreciate the tater tot.

This

 

[BLOCKED_PUNT]

The best kind of fry is one that's crispy on the outside but not overdone and soft when you bite into it. I get so many limp or over/underdone ones when I go out.

Also steak

 

[General Malaise]

I prefer pomme frites (shoestring)

Yup. Took me a while to reach this conclusion but done right, with good seasoning (salt and pepper fine).....pure heaven.

 

[General Malaise]

Pound for pound its crinkle.

Hard to get real fries these days. Most are these air fried hollow tasting hocus pocus junk.

I think Shake Shack makes a good crinkle fry.

 

[Drunken knight]

I like the regular thin fries, preferably beer battered fries.

Crinkle cut is the worst form factor by far

My least favorite are steak fries.

One place near me does them very well (and make an outstanding homemade ketchup)…. And ketchup in our house is known as heathen sauce.

 

[zamboni]

I can do without anything else on their menu, but regular McDonald’s fries are still the best IMO.

 

[jimmy b]

Disco Fries

 

[Uruk-Hai]

O/U on this thread: 140 pages

I celebrate a good fry in all of its permutations, but voted crinkle.

 

[brun]

Voted regular but seasoning is more important to me. I like 5 Guys cajun fries.
If there's no seasoning I'd take sweet potato fries over regular potato fries. At least there's some kind of flavor.

 

[Major]

Sweet potato fries. Any cut will do.

 

[Dan Lambskin]

Wait who calls wedges “Jo-Jo’s”? This a Minnesota thing?

“Hey Marge yoo wants tots or Jo-Jo’s for da hot dish?”

 

[InDitkaWeTrust]

Fries are just a vector for the seasoning. That's why Bojangles (specficially the locations that have a seasoning shaker on the counter for you to use) steak fries rule them all.

 

[Cowboysfan8]

Hand cut

 

[El Floppo]

I prefer pomme frites (shoestring)

I've never heard this. Have only heard pomme frites being... French fries (in French).

Speaking of...Poutine

 

[ChiefD]

Mine.

 

[Drunken knight]

I like them around 3/16 - 1/4”

I prefer pomme frites (shoestring)

I've never heard this. Have only heard pomme frites being... French fries (in French).

Speaking of...Poutine

 

[kupcho1]

How quickly we've forgotten.

Freedom fries, ftw

 

[Atomic Punk]

I’ve been using the @ChiefD method since that thread came out and I’ll never go back to anything else.

 

[Dan Lambskin]

Hand cut

I think this is the right answer, but a lot is dependent on the execution

But if executed properly I think these are the best

 

[Osaurus]

I celebrate the entire French fry (aka frite) catalog

 

[urbanhack]

hand cut
brined in malt vinegar
double fried

https://lh3.googleusercontent.com/proxy/lpT8UsMH1Qv-HjN8LQNnkYtXl7G9TYCoQ8PkcMUTEmpEtdhkgzBmQUUtlsgR1t41T_8UmcRjSNaxItn4raJ9oomBFsiMKsrKfSzEOU3QzePRnCAy2DxbAa4Tzv1Yjfj4M0SwmPbcmujSalJLhX-ftG8B3mIdINw=s680-w680-h510-rw

 

[urbanhack]

Regardless - all fries need to be extra crispy / well done. Nothing worse than getting under cooked fries.

 

[Fat Nick]

I view fries like I view nuggets - it's the whole package. Hand cut fries with good salt or seasoning, good. Hand cut fries under cooked with no seasoning, bad. Shoestring fries cooked till they're dried out, bad. Shoestring fries with good seasoning, good. There's one restaurant near us that makes shoestring fries with a sweet/spicy seasoning that is to die for. I'm generally not a waffle fry guy, but Chic-Fil-A waffle fries are really good...I like Red Robin wedges, but not wedges from most other places.

I say they're like nuggets because it depends on what they come with as far as seasoning, etc. I like Chick Fil A nuggets with CFA sauce...I like McDonald's Nuggets with BBQ sauce. If you try and use McDonald's BBQ sauce with CFA nuggets it doesn't work.

In general, fries need to be crispy, not soggy...beyond that, there is a case for most all of the above except maybe steak fries, which are never crispy and are just chunks of potatoes. If forced to choose on generality, I'd go hand cut or shoe-string.

 

[msudaisy26]

Crinkle or steak fries. I can't believe shoestring is winning. They are nasty.

 

[msudaisy26]

How quickly we've forgotten.

Freedom fries, ftw

They are the best while in Tampa with your feet soaking in the Gulf of America!

 

[Dan Lambskin]

Also whatever you call those Popeyes / rally’s / checkers battered and seasoned fries need to be in the conversation

 

[Dan Lambskin]

Good waffle fries slap too but it’s hard to find good ones

 

[El Floppo]

I like them around 3/16 - 1/4”

I prefer pomme frites (shoestring)

I've never heard this. Have only heard pomme frites being... French fries (in French).

Speaking of...Poutine

Lemme rephrase... Is this a common thing, calling this specific French fry type "shoe string" the French name "pomme frites" for the overall genre?

I've not seen or heard of this.

 

[El Floppo]

Crinkle or steak fries. I can't believe shoestring is winning. They are nasty.

For me, those are the best but also the easiest to get really really wrong. Shoestring is the hardest to mess up, so the LCD for "good" is pretty low.

 

[Zow]

I like them around 3/16 - 1/4”

I prefer pomme frites (shoestring)

I've never heard this. Have only heard pomme frites being... French fries (in French).

Speaking of...Poutine

Lemme rephrase... Is this a common thing, calling this specific French fry type "shoe string" the French name "pomme frites" for the overall genre?

I've not seen or heard of this.

It’s the name I see in fancier restaurants. I assume it’s to make the fact that they’re serving fries with a sixty dollar entree sound more justifiable.

 

[Zow]

As some have alluded to, I find that the quality of the potato and the cook on the fry is far more important to the cut. Accordingly, I voted for "hand cut" to be consistent with my ambivalent take. Gun to my head, I probably least prefer curly friends and would generally prefer a thicker fry, but I'll happily take a better cooked shoestring or curly fry versus a poorly made thick cut fry.

My favorite way a fry can be prepared is when fries are cooked in duck fat and served with a good aioli.

 

[El Floppo]

I like them around 3/16 - 1/4”

I prefer pomme frites (shoestring)

I've never heard this. Have only heard pomme frites being... French fries (in French).

Speaking of...Poutine

Lemme rephrase... Is this a common thing, calling this specific French fry type "shoe string" the French name "pomme frites" for the overall genre?

I've not seen or heard of this.

It’s the name I see in fancier restaurants. I assume it’s to make the fact that they’re serving fries with a sixty dollar entree sound more justifiable.

But are they specifically understood as shoe string (which I suppose IS a more traditional French bistro thing) or is it just a fancy affectation using the French word for French fries?



I

 

[Zow]

I like them around 3/16 - 1/4”

I prefer pomme frites (shoestring)

I've never heard this. Have only heard pomme frites being... French fries (in French).

Speaking of...Poutine

Lemme rephrase... Is this a common thing, calling this specific French fry type "shoe string" the French name "pomme frites" for the overall genre?

I've not seen or heard of this.

It’s the name I see in fancier restaurants. I assume it’s to make the fact that they’re serving fries with a sixty dollar entree sound more justifiable.

But are they specifically understood as shoe string (which I suppose IS a more traditional French bistro thing) or is it just a fancy affectation using the French word for French fries?



I

In my experience they usually are shoestring. Oftentimes, at least when I've gotten them as nicer restaurants, they are glossed with garlic and parmesan and other seasonings.

I actually like when fries are seasoned with rosemary.

 

[warpig33]

So my wife's boss has a side hustle called "Duck Fries". They're regular cut fries (like McDonalds) but you can put various toppings on them. They do gravy or various types of chocolates or caramel. The fries are cooked in duck oil which I believe makes them crispier. Pretty damn good I must say! I believe they go to carnivals, fairs, etc. If you live on the edge and are willing to try different things, give them a shot!

 

[El Floppo]

I like them around 3/16 - 1/4”

I prefer pomme frites (shoestring)

I've never heard this. Have only heard pomme frites being... French fries (in French).

Speaking of...Poutine

Lemme rephrase... Is this a common thing, calling this specific French fry type "shoe string" the French name "pomme frites" for the overall genre?

I've not seen or heard of this.

It’s the name I see in fancier restaurants. I assume it’s to make the fact that they’re serving fries with a sixty dollar entree sound more justifiable.

But are they specifically understood as shoe string (which I suppose IS a more traditional French bistro thing) or is it just a fancy affectation using the French word for French fries?



I

In my experience they usually are shoestring. Oftentimes, at least when I've gotten them as nicer restaurants, they are glossed with garlic and parmesan and other seasonings.

I actually like when fries are seasoned with rosemary.

It's making me think... Are shoe string fries the typical method for how it's done in France or at french restaurants? Off the top of my head, I think it's yes.

And yet if I see "pomme frites" on the menu, Im just thinking they're "fries" and not any specific type.

And I don't think of those traditional bistro fries as having anything but salt.

 

[Drunken knight]

I like them around 3/16 - 1/4”

I prefer pomme frites (shoestring)

I've never heard this. Have only heard pomme frites being... French fries (in French).

Speaking of...Poutine

Lemme rephrase... Is this a common thing, calling this specific French fry type "shoe string" the French name "pomme frites" for the overall genre?

I've not seen or heard of this.

While it translates to fried potatoes, they are most identified by the julienne (1/16-1/8”) or batonnet (1/4”) cuts. 5/16-5/8 is still in the genre. Steak fries, wedges, tots are not in that category

 

[Drunken knight]

I like them around 3/16 - 1/4”

I prefer pomme frites (shoestring)

I've never heard this. Have only heard pomme frites being... French fries (in French).

Speaking of...Poutine

Lemme rephrase... Is this a common thing, calling this specific French fry type "shoe string" the French name "pomme frites" for the overall genre?

I've not seen or heard of this.

It’s the name I see in fancier restaurants. I assume it’s to make the fact that they’re serving fries with a sixty dollar entree sound more justifiable.

But are they specifically understood as shoe string (which I suppose IS a more traditional French bistro thing) or is it just a fancy affectation using the French word for French fries?



I

In my experience they usually are shoestring. Oftentimes, at least when I've gotten them as nicer restaurants, they are glossed with garlic and parmesan and other seasonings.

I actually like when fries are seasoned with rosemary.

It's making me think... Are shoe string fries the typical method for how it's done in France or at french restaurants? Off the top of my head, I think it's yes.

And yet if I see "pomme frites" on the menu, Im just thinking they're "fries" and not any specific type.

And I don't think of those traditional bistro fries as having anything but salt.

Yes… it relates to the size of the cuts.

Beyond salt, herbs, garlic., grated cheese , Infused oils are common enhancers for them

 

[ChiefD]

Steak fries are terrible.

Lazy man fries.

 

[Todem]

Probably my biggest food weakness....and being so I appreciate many types of great hand cut french fries.

My absolute favorites are:

Nathan's Crinkle Cut Ketchup
Five Guys Hand Cut with pepper/Ketchup
Chick Fil-A Waffle Fries (with Chick Fil-A Sauce, and sometimes buffalo sauce)
Micky D's fresh from the fryer with Ketchup
Fresh Curly Fries at my favorite Wingery well done dipped in medium sauce

And the Rolls Royce are hand cut parmesan truffle fries that need no ketchup or any dipping sauce.

I like all my Fry's hot, well done lightly salted and sprinkle pepper into my ketchup for dipping.

 

[Ron Swanson]

My faves:

1) Baby potatoes microwaved until done, smashed own to about 3/8" thick and then pan fried in duck fat and sprinkled with chopped rosemary, maldon salt, and pepper. Alternatively they can be deep fried in duck fat or peanut oil.
2) Cold baked potatoes cut into wedges or hand pulled into chunks for more crispy bits and deep fried in peanut oil.