The fries at this spot come in a cups with sauces: rosemary-herb fries with spicy ketchup, onion-seasoned fries with chive-onion crème fraîche and smoked-paprika fries with homemade barbecue sauce. Read more.
Nothing quite says summer like a giant bucket of these vinegary thick-cut French fries, which are best eaten right on the boardwalk--after the bumper cars, and before you break into the taffy. Read more.
The namesake fries at this elegant restaurant are like little bricks of mashed potatoes, which are basted in duck fat before being fried to crisp perfection and served with spicy smoke pepper aioli. Read more.
This old-timey lunch counter has been serving some of New England’s best fries since the 1940s. Crispy on the outside and soft and potato-y on the inside, these are textbook French fries. Read more.
The specialties here are fried, battered Polish sausages and gooey piles of cheese fries, which, amazingly, come in a giant fried taco shell. Read more.
The “crack fries” at this Grand Rapids institution were so popular that they’re now franchised all over the Midwest. So what’s the secret? Beer batter and an assertive, peppery seasoning. Read more.
The gourmet burger comes with blue cheese, arugula and bacon compote and the fries with aioli. We might object, except that our mouths are too full of potato-y goodness. Read more.
Atlanta’s famed drive-in is like a time capsule. Come here for a chili-cheese dog, a frosted orange shake and a side of steaming hot fries--all for under ten bucks. Read more.
