TOP 10 BEST FEST FOOD FRENCH FRIES
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Never trust anyone who doesn’t order fries at a fast-food restaurants. Either they’re on a diet—and everyone knows you can’t trust people who diet—or they don’t fundamentally understand how to extract joy from life.
You can get a better burger, better chicken sandwich, better taco (looking at you real hard, Jack in the Box) anywhere else, but through some combination of science and magic, fast-food joints manage to put out the best fries in the world. I don’t care how many years that Belgian street-cart owner has been cutting potatoes by hand, because he can’t hold a candle to the stoned 16-year-old in a paper hat using an industrial-sized funnel to throw previously frozen potato sticks into a cardboard box. They’re the real unsung heroes here.
Whether it’s due to years of trial and error, or the roster of food scientists on the payroll spraying potatoes down with 18 additional ingredients—everyone knows McDonald’s fries would be nothing without that signature sodium acid pyrophsphate twang—fast-food restaurants have built fiercely loyal followings based on their fries alone. But, for every story like McD’s, whose fries have remained almost exactly the same for half a century, you have other places like Wendy’s, who are continually reformulating and trying to find their way.
Since we can all hopefully agree that fast-food fries are the best in the world, they deserve to be scrutinized just like all the other best foods in the world—with complete pedantic abandon, until we’ve over-analyzed so much that we wind up resenting them. Cool, so let’s get to it.
Here is a definitive ranking of the best fast-food french fries.
1 Five Guys
I will never, ever, in my entire life understand why more people don’t roast Five Guys for their bad fries. Maybe the locations I’ve been to are terribly run, or maybe the kid dropping the fries was just extra stoney on every day I’ve been there, but all the fries I’ve eaten from Five Guys have been burnt, soggy, and completely saturated with oil. You could wring out a cup of Five Guys fries and have enough oil to fry a whole new batch. They’re hand-cut, soaked, and double fried in peanut oil, which is the correct route to take, so it must be purely based on human error. But damn do those humans seem to error a whole lot. Also check:https://bitesmania.com/top-8-different-raitas/
Talking shit on In-N-Out’s fries is like a dog whistle for SoCal residents to see who really knows what’s up. Anyone who claims that ordering them “well-done” can somehow save these single-fried, undersalted, mealy excuses for french fries is either delusional or just really, really dumb. It’s a noble cause to cut the potatoes fresh in the restaurant, and I have nothing but love and respect for their burgersand corporate ethos, but their fries are just plain sad. Kill your idols, I guess.
These are just some good-old-fashioned crappy fries. There’s no single reason either; they’re just bad. They’re weirdly pale, never crispy, and their off-putting mealiness is exacerbated by their thick, stubby shape. They’re almost like an elementary school cafeteria fry that was cooked, frozen, cooked again, freezer-burnt, and then cooked until it reached room temp. There’s always a good amount of salt on Sonic’s fries, but no amount of sodium can save them. But, to Sonic’s credit, why would you ever order fries when tater tots are an option?
I respect the hell out of any chain that makes waffle fries their standard. I don’t respect a place that manages to fry up the most pale, least crispy fry of all time. It’s a crime against waffle fries, frankly. Chick-fil-A needs to send a corporate training team out to Carl’s Jr. to see how it’s done.
Ok, so KFC doesn’t have fries, per se. But they do have seasoned potato wedges, which, semantically speaking, puts them in a grey area. They don’t function like fries exactly—you’re going to have to sacrifice a whole lot of crunchiness—but the nuclear flavor bomb packed into their seasoned batter more than makes up for it. You can scour the ingredients list looking for the secret to that intense savoriness, but deep inside, you always knew it was MSG.
6 Burger King
The King makes a perfectly fine french fry. It’s not too thick, not too thin, not too salty, and nowhere near under-seasoned. They don’t have skin on them, and there’s no pretense that they are at all “natural.” That’s why Burger King fries are the ultimate study in how to be average as a french fry—which is not necessarily a strike against them. Average is safe, and safe is sometimes exactly what you need.
7 Shake Shack
People flipped their shit in 2013 when Shake Shack ditched their mass-produced, frozen, crinkle-cut fries for some natural-cut joints fried in-store. The backlash was apparently too much for the PR to handle, and Shake Shack immediately reverted to their old formula, which is the first indication that these are very important fries. Personally, I think the crinkles add nothing and their popularity is only a reflection of some hipsterrific faux-nostalgia. And I’m docking points for Shake Shack trying to exploit that. But, game still recognizes game.These are perfectly fried to a shattering, golden crisp every time, so much so that each fry has its own structural integrity.
8 Carl’s Jr.
The quote-unquote natural-cut fries here are a slightly worse version of Wendy’s, but that’s not the fry you should be eating at Carl’s anyways. You’re here for the CrissCut (registered trademark) fries. Their answer to waffle fries get an inflated crunch and flavor boost from seasoned batter, and being able to shove a whole lattice structure of fry into your mouth cuts out the middleman of shoving handfuls of normal fries into your mouth. The unique geometry also creates the perfect vessel for scooping up ketchup or ranch. Definitely go ranch though.
This was a one-dog race from the start. No one can touch Arby’s in the fry game. Curly fries are criminally underrated, and the roast beef kinghas them on lock. First, the thin, lacy, heavily seasoned, and spiced batter coating of the fries creates a failsafe crispiness. It doesn’t matter how long they’ve steamed in the to-go bag, the batter is always going to give you that crunch. Second, the curly shape gives you variety. For every pulpy and soft overall coil, you get an extra crispy stand-alone curl. Other chains have adopted the seasoned curly fry, but Arby’s was there from the beginning, and they should get rewarded for it. Bonus point: Arby’s horsey sauce—AKA horseradish aioli (what do words even mean, anyway)—is the perfect fry condiment.
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