At the Boise Fry Company, you get your choice of six different potatoes and cuts, plus eight kinds of salt and eight dipping sauces. The burgers, as its motto says, come on the side. 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.
There’s nothing better than a cone of these Belgian frites and a few signature dipping sauces. The city mourned when a freak explosion destroyed the original location, but it's been rebuilt. 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.
Get the burger, which is chargrilled with a pile of cheese, at this gastropub. But almost as alluring is the enormous haystack of rosemary-and-garlic-scented shoestring fries on the side Read more.
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.
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.
Most everyone comes to this Philly sports bar for the crab fries, which are crinkle cut, doused with crab seasoning and served with the mysteriously addictive, white creamy cheese sauce. 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 “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 specialties here are fried, battered Polish sausages and gooey piles of cheese fries, which, amazingly, come in a giant fried taco shell. Read more.
These absolutely perfect specimens of French fry-dom are fried three times, which gives them three times the crust. Get them with a lamb burger and a cup of smoky cumin mayonnaise. Read more.
Canadians are really onto something with their gravy-and-cheese-covered poutine. We love the version at Brooklyn’s Mile End, which also incorporates the deli's famed pastrami-like smoked meat. Read more.
This Seattle bistro is putting the "French" back in French fry. Its soufflé potato crisps are airy little pillows almost more reminiscent of fried dough than a normal fry. 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.
