Slideshow: Some, But Not All, of the Best French Fries in America

The Breslin (NYC)
The Breslin (NYC)
Called "thrice cooked chips," these are some the best fries in NYC. Hefty sticks of potato with shatteringly crisp exteriors...all they need is the cumin mayo on the side for dipping. Read more here >>
Duck Fat Restaurant (Portland, ME)
Duck Fat Restaurant (Portland, ME)
A place with this name has to represent. Belgian-style fries first sizzle in the fatty duck juices, then are served with fun dipping sauces like truffle ketchup, sweet and sour mustard or (wait for it) homemade duck gravy. More places to find duck fat fries >>
Gott's Roadside (St. Helena, CA)
Gott's Roadside (St. Helena, CA)
Crunchy, fluffy, potatoey, and well seasoned, these are some great fried potatoes. Read more here >>
Owen & Engine (Chicago)
Owen & Engine (Chicago)
These hand-cut potatoes are crisp on the outside, soft on the inside, well-salted, and served with a wonderfully tangy malt vinegar aioli. Read more here >>
Boulevard (San Francisco)
Boulevard (San Francisco)
The fries at Boulevard taste even better than they look (and they look good). The not-quite-skinny fries arrive overflowing out of a small copper sauce pan, with plenty of salt, plenty of crispness to the exterior, and a meltingly soft potato interior. Read more here >>
Mission Bowling Club (San Francisco, CA)
Mission Bowling Club (San Francisco, CA)
So these are technically home fries, but as afar as fried spuds go, these are some of the best we've ever had. These are no ordinary spuds. Made by par-boiling baby potatoes until just barely falling apart, the potatoes are then roughed up a bit to increase the cracks and crevices on their surface, resulting in a fried potato with a massive surface area to volume ratio for maximum outer crunch, while still maintaining a soft, steamy center. Read more here >>
Animal Style Fries from In-N-Out Burger (Multiple locations)
Animal Style Fries from In-N-Out Burger (Multiple locations)
Define "animal style fries"? It means your tray comes topped with a mess of melty cheese, grilled onions, and a ladle of Thousand Island dressing. (*HELLO THERE*) Grab a fork and start mixing all that animal style goodness around every crisp fry. Read more here >>
Eastern Standard (Boston)
Eastern Standard (Boston)
The fries at Eastern Standard are just good, simple, shoestring fries. Crisp, fluffy, and golden blond, you couldn't ask for much more. Except perhaps a side of mayo. And a sidewalk seat at Eastern Standard in the summer. Read more here >>
Balthazar (NYC)
Balthazar (NYC)
Cut, peeled, blanched, and twice-fried (that's an important detail) to a gorgeous burnished golden brown. Read more here >>
The Oinkster (Eagle Rock, CA)
The Oinkster (Eagle Rock, CA)
The fries are golden, warm out of the oil, and delicious. Twice-cooked Kennebec potatoes get two different oil treatments: blanched in beef fat, then finished in rice bran oil. They're nicely prepared in the Belgian style and are deeply flavorful. The condiment options are impressive: two ketchups, garlic aioli, two mustards, barbecue sauce, and mayo—all are homemade. Read more here >>
Little Bear (Los Angeles)
Little Bear (Los Angeles)
Next to Oinkster, these are our favorite Belgian-style fries in the Los Angeles land. They're consistently good, full of that deep, rich flavor. Read more here >>
Boise Fry Company (Boise, ID)
Boise Fry Company (Boise, ID)
You know they are serious about fries when their motto is: "Burgers on the side." The menu boldly reflects this devotion to the deep-fried potato by allotting half of it to fries, with many options available. You have a minimum of six potato options: classic russet, gold, red lady, sweet potato, yam, and purple. All organic, all delicious. Read more here >>