The One-Stop-Fry-Encyclopedia-Shop!

Everything you've ever wanted to know about the world's most important side dish!

Meet the Fries View the Fry Index

Meet the Fries

A non-exhaustive list of the most popular types of fries.

Traditional

Traditional French fries

The classic French fry, golden and salty on the outside, fluffy on the inside. These are typically cut between 1/4 and 3/8 of an inch in thickness. Can't go wrong.

Shoestring

Shoestring fries

The thin and slightly crispy cousin of the traditional fry, typically cut to about 1/8 of an inch in thickness.

Steak

Steak fries

While their ratio of crunch to pillowy potato is lower than others, these hearty, approximately 1/4-inch fries are the perfect vessel for dipping sauces aside thick cuts of meat.

Waffle

Waffle fries

Made popular and classic by a certain fast-food chain, these fries have a distinctive salt-catching waffle pattern that gives them a unique texture and appearance.

Curly

Curly fries

This fun spiral shape makes these fries visually appealing and adds a unique texture to each bite, plus catching more of a delicious dip!

Crinkle-cut

Crinkle-cut fries

The little bit of extra surface area created by the crinkle-cut pattern allows for more crispy edges and a unique texture.

Sweet Potato

Sweet potato fries

These snuck their way onto the list as they climb in popularity. The natural sweetness of the sweet potato shines through, giving these fries a distinct flavor profile that sets them apart from regular fries.

The Science of Fries

Ever wondered what makes a fry crispy, fluffy, golden, or soggy? Click through to explore the science behind the perfect fry.

The perfect French fry is all about contrast, with a crispy outside and a soft, fluffy inside. That crispy exterior forms when the surface of the potato loses moisture during frying.

The inside of a fry is mostly cooked potato starch and water. When heated, starch granules absorb water and swell, helping create the soft, fluffy interior we expect from a good fry.

The golden-brown color comes primarily from chemical reactions that happen as the potato's surface gets hot and dry. The most important of these is the Maillard reaction.

Moisture from the soft interior can migrate toward the crispy exterior, especially as the fry cools. Steam trapped in a container can make this even worse.

Double-frying is a classic technique for creating a crispy exterior and fluffy center. The first fry cooks the potato, while the second, hotter fry focuses on crisping and browning the surface.

Sauces

A good dip can make a great fry even better. Explore sauce pairings below!

Ketchup

The undisputed classic French fry condiment. You won't find a fry that doesn't pair well with ketchup.

Mayonnaise

This creamy and tangy companion is a popular choice in Europe and Asia and makes an excellent match for crispy, salty fries.

Honey Mustard

A sweet, tangy, and slightly sharp option perfect for any fry, with a little more personality than mayo.

Nacho Cheese

If you're looking for something especially indulgent, a warm, salty, creamy helping of nacho cheese can transform a basket of fries.

BBQ

A perfect pairing to bring more depth and savoriness to a thicker fry with smoky, sweet, tangy, and sometimes spicy notes.

Ranch

The cool, creamy, herby, tangy flavor brings a completely different flavor profile and is particularly tasty with seasoned or spicy varieties.

Fries Around the World

French fries may have "French" in the name, but potato-and-frying traditions have developed all over the world.

Belgium

Belgian fries are traditionally fried twice, giving them a crisp exterior and fluffy center. They are commonly served in paper cones with a wide variety of sauces.

United Kingdom

British chips are generally thicker and softer than the typical American French fry. They are a staple of fish and chips and are often served with salt and malt vinegar.

Canada

Poutine takes fries in an entirely different direction: crispy fries are topped with cheese curds and hot gravy. The result is messy, salty, rich, and extremely difficult to eat gracefully.

United States

American fry culture has produced countless regional variations, from chili cheese fries to loaded fries and seasoned curly fries. Fast-food restaurants have also helped make the French fry a global icon.

France

In France, pommes frites are a classic accompaniment to dishes ranging from steak to mussels. Thin, crisp fries are particularly associated with the traditional steak-frites combination.

Netherlands

Dutch fries are commonly served in paper cones and topped with sauces. One especially famous combination is patat oorlog, traditionally served with peanut sauce, mayonnaise, and onions.

Fry Index

A definitely objective judgment of the aforementioned fry varieties. Scores are based on personal opinion on taste, texture, dippability, and fun factor.

Traditional

Overall Fry Score

94
Score Breakdown

Taste — 98

Texture — 97

Dippability — 90

Fun Factor — 90

Shoestring

Overall Fry Score

93
Score Breakdown

Taste — 95

Texture — 98

Dippability — 85

Fun Factor — 92

Steak

Overall Fry Score

94
Score Breakdown

Taste — 97

Texture — 98

Dippability — 92

Fun Factor — 92

Waffle

Overall Fry Score

92
Score Breakdown

Taste — 85

Texture — 93

Dippability — 96

Fun Factor — 94

Curly

Overall Fry Score

98
Score Breakdown

Taste — 99

Texture — 97

Dippability — 97

Fun Factor — 99

Crinkle-cut

Overall Fry Score

88
Score Breakdown

Taste — 80

Texture — 88

Dippability — 91

Fun Factor — 92

Sweet Potato

Overall Fry Score

86
Score Breakdown

Taste — 80

Texture — 85

Dippability — 90

Fun Factor — 88