:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/63411320/Fries_TheSmith.0.png)
Not all spuds are created equal — here are the ones worth seeking out
French fries aren't just a side dish. If they're crispy and salty enough, fries are delightful in their own right (or maybe next to a drink). Here's a map of stand-out fry options in NYC — including curly, shoestring, and waffle-shaped varieties.
Note: This is an updated version of a map originally published in 2017.
Read MoreDon’t be fooled by the lighter fare on the menu at low-key Columbia haunt Community Food & Juice. The hand-cut fries reign supreme. They’re so long that each one snaps in a bite, and available as both a standalone side or beside a burger.
This College Point Sichuan restaurant offers a dish called “fried potato in hot sauce” that is actually a plate of crinkle-cut french fries doused in spices, including Sichuan peppercorns, cumin, and chile. They’re smoky and spicy, and they inspire wonder about why more restaurants don’t add Sichuan spices to french fries.
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62554246/image__1_.0.0.0.png)
At modern, no-frills steakhouse Quality Eats’s three locations (UES, Nomad, and West Village), the fried spuds are curly and come topped with grated Parmesan and scallions. They’re served with Sir Kensington’s ketchup and Quality Eats’ signature “bodega sauce,” comprised of mayo, sriracha, Tabasco, and ketchup.
Just as the Smith is an (unfairly maligned) agreeable, platonic ideal of a restaurant for myriad situations, the local chainlet’s fries are classic and satisfying. Medium in width and just the right amount of crispiness, a generous portion comes alongside the burgers and other straightforward sandwiches, or as a side to share. They’re available at various locations throughout Manhattan.
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/63411317/TheSmith.0.jpg)
Exemplary Belgian fries can be found at this Woodside burger joint, down the street from longtime butcher shop F. Ottomanelli. The gentle prices are a bonus, with a small order of crispy, thick-cut tubers going for $2.99 while a large order is $3.99. It all aligns with the restaurant’s throwback, retro aesthetic.
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/63411318/51527980_2060824274025169_6797784587809325056_o.0.jpg)
Chicago restaurateur Brendan Sodikoff’s tiny Greenwich Village steakhouse makes some of the best fries in the city, according to Eater critic Ryan Sutton. They’re crisp without being crunchy and soft without feeling like steak fries. They’re fried in beef tallow, and although they don’t actually taste beefy, they arrive with a heady scent that keeps flavors lingering. The garlic aioli accompanies it well.
Pommes Frites is a late-night classic that serves giant, thumb-sized fries in a paper cone. Stand the cone up in a specially designed table, or run wild with it through the streets of the Village. For the full experience, choose several of the unusual toppings, like smoked eggplant or sweet mango chutney mayo.
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62554239/fries_pommes_frites.0.0.0.jpg)
On the hunt for slim, shoestring-style fries served in a classy space? Look no further than Andrew Carmellini’s attractive, spacious French spot in Noho. They’re relatively slender, tossed with herbs and salt, and served in a logo-ed paper cone tucked into a silver bowl. Try them alongside the decadent croque madame, pictured, or the stand-out steak frites.
At this Hudson Square spot from chef-owner Ned Baldwin, the medium-width fries are soaked for 24 hours, boiled in vinegar water, and then twice-fried for a crispy exterior and creamy interior. It’s the ideal textural combo fries can (and should) possibly achieve. Get them doused in pan juices by ordering the excellent steak frites.
Bobwhite serves wedge-style French fries alongside classic Southern comfort food dishes. The cut means these fries are bigger and chewier than bistro varieties. They’re an ideal complement to the restaurant's stellar fried chicken and catfish. Find them at the Alphabet City original or the two Urbanspace food hall outposts in Midtown East.
Also featured in:
Balthazar’s allures are plentiful: the iconic Keith McNally French brasserie is fitting for leisurely weekday lunches, ultra-fresh raw bar options, a reliably great Soho meal — and excellent fries. Expect a slightly thicker, boxier style here, compared to the skinnier shoestring version found at many French spots.
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/63411319/L1110900.0.jpg)
Also featured in:
Mother’s Ruin serves Old Bay-spiced waffle fries in a big pile. The waffle shape means a high ratio of crunchy exterior to potatoey interior, while the Old Bay is spicy without being overbearing. One portion is more than enough for two people to share happily.
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62554238/_mothers_ruin_fries_1.0.0.0.jpg)
Polished yet homey Willliamsburg pub Allswell has been turning out satisfying, familiar fare since 2011. That includes delicious fries, served as a side dish. These spuds are thick, with a deeply browned, crunchy exterior, and come with housemade mayo.
Technically, the fries at pretty Lower East Side restaurant the Fat Radish are dubbed duck fat chips. Expect wedge-cut spuds confited in duck fat, and topped with parsley, chives, and salt. They’re served solo alongside green garlic aioli, or with the bacon cheeseburger.
Scraggly, crispy fries at Long Island Bar make a stellar side to the creative cocktails at this historic Cobble Hill space. They’re thin but not too thin and seasoned but not so much so that a dunk into ketchup will kill the vibes. An order of them also accompanies the burger, though just a drink and fries at a window seat works fine, too.
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62554250/IMG_1248_copy.0.0.jpg)
At the Gowanus original location of Brooklyn hops spot Threes Brewing, there’s an outpost of Williamsburg butchery the Meat Hook serving up top-notch burgers, a hot chicken sandwich, and more. While meat is the main calling, don’t miss the fries. They’re served as a side, cooked to crispy perfection in a blend of beef tallow and soybean oil.
This loosely nautical-themed bar serves hand-cut plain, salted fries made from russet potatoes. The skin-on potatoes arrive at the table hot and thoroughly salted. A large serving delivers plenty to satisfy a group of four.
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62554240/sea_witch.0.0.0.jpg)
Don’t be fooled by the lighter fare on the menu at low-key Columbia haunt Community Food & Juice. The hand-cut fries reign supreme. They’re so long that each one snaps in a bite, and available as both a standalone side or beside a burger.
This College Point Sichuan restaurant offers a dish called “fried potato in hot sauce” that is actually a plate of crinkle-cut french fries doused in spices, including Sichuan peppercorns, cumin, and chile. They’re smoky and spicy, and they inspire wonder about why more restaurants don’t add Sichuan spices to french fries.
At modern, no-frills steakhouse Quality Eats’s three locations (UES, Nomad, and West Village), the fried spuds are curly and come topped with grated Parmesan and scallions. They’re served with Sir Kensington’s ketchup and Quality Eats’ signature “bodega sauce,” comprised of mayo, sriracha, Tabasco, and ketchup.
Just as the Smith is an (unfairly maligned) agreeable, platonic ideal of a restaurant for myriad situations, the local chainlet’s fries are classic and satisfying. Medium in width and just the right amount of crispiness, a generous portion comes alongside the burgers and other straightforward sandwiches, or as a side to share. They’re available at various locations throughout Manhattan.
Exemplary Belgian fries can be found at this Woodside burger joint, down the street from longtime butcher shop F. Ottomanelli. The gentle prices are a bonus, with a small order of crispy, thick-cut tubers going for $2.99 while a large order is $3.99. It all aligns with the restaurant’s throwback, retro aesthetic.
Chicago restaurateur Brendan Sodikoff’s tiny Greenwich Village steakhouse makes some of the best fries in the city, according to Eater critic Ryan Sutton. They’re crisp without being crunchy and soft without feeling like steak fries. They’re fried in beef tallow, and although they don’t actually taste beefy, they arrive with a heady scent that keeps flavors lingering. The garlic aioli accompanies it well.
Pommes Frites is a late-night classic that serves giant, thumb-sized fries in a paper cone. Stand the cone up in a specially designed table, or run wild with it through the streets of the Village. For the full experience, choose several of the unusual toppings, like smoked eggplant or sweet mango chutney mayo.
On the hunt for slim, shoestring-style fries served in a classy space? Look no further than Andrew Carmellini’s attractive, spacious French spot in Noho. They’re relatively slender, tossed with herbs and salt, and served in a logo-ed paper cone tucked into a silver bowl. Try them alongside the decadent croque madame, pictured, or the stand-out steak frites.
At this Hudson Square spot from chef-owner Ned Baldwin, the medium-width fries are soaked for 24 hours, boiled in vinegar water, and then twice-fried for a crispy exterior and creamy interior. It’s the ideal textural combo fries can (and should) possibly achieve. Get them doused in pan juices by ordering the excellent steak frites.
Bobwhite serves wedge-style French fries alongside classic Southern comfort food dishes. The cut means these fries are bigger and chewier than bistro varieties. They’re an ideal complement to the restaurant's stellar fried chicken and catfish. Find them at the Alphabet City original or the two Urbanspace food hall outposts in Midtown East.
Balthazar’s allures are plentiful: the iconic Keith McNally French brasserie is fitting for leisurely weekday lunches, ultra-fresh raw bar options, a reliably great Soho meal — and excellent fries. Expect a slightly thicker, boxier style here, compared to the skinnier shoestring version found at many French spots.
Mother’s Ruin serves Old Bay-spiced waffle fries in a big pile. The waffle shape means a high ratio of crunchy exterior to potatoey interior, while the Old Bay is spicy without being overbearing. One portion is more than enough for two people to share happily.
Polished yet homey Willliamsburg pub Allswell has been turning out satisfying, familiar fare since 2011. That includes delicious fries, served as a side dish. These spuds are thick, with a deeply browned, crunchy exterior, and come with housemade mayo.
Technically, the fries at pretty Lower East Side restaurant the Fat Radish are dubbed duck fat chips. Expect wedge-cut spuds confited in duck fat, and topped with parsley, chives, and salt. They’re served solo alongside green garlic aioli, or with the bacon cheeseburger.
Scraggly, crispy fries at Long Island Bar make a stellar side to the creative cocktails at this historic Cobble Hill space. They’re thin but not too thin and seasoned but not so much so that a dunk into ketchup will kill the vibes. An order of them also accompanies the burger, though just a drink and fries at a window seat works fine, too.
At the Gowanus original location of Brooklyn hops spot Threes Brewing, there’s an outpost of Williamsburg butchery the Meat Hook serving up top-notch burgers, a hot chicken sandwich, and more. While meat is the main calling, don’t miss the fries. They’re served as a side, cooked to crispy perfection in a blend of beef tallow and soybean oil.
This loosely nautical-themed bar serves hand-cut plain, salted fries made from russet potatoes. The skin-on potatoes arrive at the table hot and thoroughly salted. A large serving delivers plenty to satisfy a group of four.
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/71299299/lady_wong003.7.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/68480873/AF_Eyval_BoraniAndYogurt_4.14.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/62965851/VenExterior2.41.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60099705/PotluckShortRib.33.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/57605027/SichuanMountain.12.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60980515/20210212_gh_migrantkitchen_1006.34.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/57908417/APBK_CHRISTMAS_CC_WILL_ENGLEMANN_10.33.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/57985957/Boqueria_NYE_Sveta_Damiani__1_.13.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/63568569/280A9093.7.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/70084407/Musket_Room_Garden_by_Jason_Greenspan.7.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59107239/Frenchette_LP_075.7.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/63230765/Pho_Bar_81.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60386861/CHARLES__1_.20.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/58382711/BakeriesBourkeBreads.18.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59383069/RedHookTavern_Burger20932.60.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60257765/305689378_499350395531555_6307210503086705432_n.115.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60311831/Screen_Shot_2022_08_12_at_1.20.09_PM.13.png)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/70083978/2012_brooklyn_heat_map__21234.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/70083980/2012_fall_2Bbrunch_map12.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/66160988/VPN_final_0062.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/66092623/Seedlip_RoofatParkSouth_Covina_Oya_ss_021.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/70693513/CafeSpaghettiOutdoors.7.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/61563115/MollyTavoletti1.20.jpg)
Loading comments...