Americans are in love with French Fries. They eat them plain, with chili, with cheese, with mayonnaise , with catsup, covered in gravey and any number of other different combinations. They are a must at fast food joints and people will argue for hours over their shape, tenderness and texture. Who can think of ordering a hamburger without the fries? Most people would shame such a person out of any restaurant for this violation of American values.
1. The Breslin Bar and Dining Room (New York City):
It’s no secret that French fries served crispy on the outside, tender on the inside, are the golden standard. But this Manhattan hipster favorite goes a step beyond others to assure the crunchiness of its spuds: introducing The Breslin’s thrice-cooked chips. These long, medium-thick slices of Idaho russet potatoes are first boiled, then fried twice in a sunflower and canola oil blend before receiving a dash of salt, and presented either as a stand-alone dish or alongside a feta-topped, chargrilled lamb burger. Only thing
2. Boise Fry Company (Idaho):
With a slogan that reads “burgers on the side,” you know this is a place serious about its spuds. The potato reigns supreme in this state, and between the vast selection of sauces, seasonings, and spritzers, it’s possible to never try the same thing twice. The ordering goes like this: walk in, choose from six varieties of potato including purple, yam, and sweet, then decide how you’d like it cut. Next up, the dressing. Perhaps you’d like your curly Yukon gold fries topped with malt vinegar and served with a side of blueberry ketchup (that’s right: blueberry), or you might be craving a russet fry with rosemary garlic salt and Thai sour cream. Or why choose at all? Enlist some friends, and sample away.
3. The Original Hot Dog Shop (Pittsburgh):
At this family-run stalwart, the mountain of fries that comes in even a small order borders on the ridiculous—so no wonder the college kids keep coming back. Located on the campus of the University of Pittsburgh, “The Dirty O” has a reputation for decadent spuds: hand-cut and peeled Idaho potatoes, twice fried in peanut oil, and served golden and crunchy on a cafeteria tray. The Original even has its own dedicated fry station, where you can order them with sides of gravy, cheese, or ketchup. 3901 Forbes Ave.; (412) 621-7388.
4. Jonesy's EatBar (Denver):
The fries at this Uptown neighborhood gastropub are consistently voted Denver’s best: they’re thick-cut, extra crispy, and simply put, phenomenal. They also come in four “World Famous” and original varieties, including Buffalo (doused in wing sauce and blue cheese crumbles with a side of dressing), and a Bacon Mac & Cheese that regular costumers swear by. Factor in a dash of nostalgia from the setting within a restored 1950s soda fountain.
5. Pommes Frites, (New York City):
When a place specializes in one thing alone, it better be excellent—and this East Village specialty shop rises to that challenge. Pommes Frites fries its freshly cooked spuds twice while you wait—the first time to assure they’re cooked all the way through, the second to provide a golden exterior and extra crunch. They’re then delivered Belgian-style in paper cones with nearly 30 side sauces to choose from. Regular customers can’t get enough of the sweet mango sauce, and a new organic black truffle mayo has inspired lines out the door.