Ahh…the humble potato….
…thethe tater, the Murphy, …..the spud. Much maligned, fattening source of starch.
But, with the right care and management it can be transformed, elevated, made in to crispy and delicious fries.
The question is…
Who Makes The Best Fries?
Let the debate begin.
I say Steak and Shake.
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Tags: Ahh, Fries, humble potato, spud, starch mangement
Pat Darnell and Friends wrote,
For the best… hop on a tube to Farringdon… Comptoir Gascon, 61-63 Charterhouse St, EC1M 6HJ (020 7608 0851) Farringdon tube/rail.
…according to these guys — By Rachel Halliburton and Jenni Muir with thanks to Michael Jacobson, Andrew Staffell and Sonia Zhuravlyova. Photography Tricia de Courcy Ling
Link | July 28th, 2008 at 5:34 pm
J wrote,
Didn’t Arbys once serve waffle-cut fries? Wherever they come from, I love ‘em. But one tactic for winning the battle of the bulge is avoiding potato-based foodstuffs, which I do 90% of the time. And Steak-n-Shake gets a big thumbs up for their crispy shoestrings; and their milkshakes rock way too much for my own good.
Link | July 28th, 2008 at 8:31 pm
Pribek wrote,
Pat, now I know where I’ve been screwing up. See, I’ve only used the fleur de sel of Brittany on my home fries because it runs on average about 30 cents lower that the fleur de sel of Gironde down at the Joe Bald store. I won’t make that mistake again. You get what you pay for.
J-on one hand you execute a buzkill by pointing the evil side and at the same time obviously salivating on your keyboard. Sounds like you are about to fall off the wagon.
The Arby’s waffle fries, yeah I remember those, very nice with a seasoned sat, no?
Right on about the shakes to btw. You can’t go without getting a shake too.
Link | July 28th, 2008 at 11:45 pm
Kenski wrote,
Who knew! The best fries (Comptoir Gascon) are less than a mile from my office. I’ll have to try them out!
A few years back a guy from Kansas City opened a couple of ‘authentic’ bbq joints in London, called Bodeans. They started well and are still good, but boy were they great back in the day. The *only* place in the UK (as far as I know) that you could get burnt ends.
When the restaurant opened they used to so some magic with the fries, seasoning them heavily with something like Lawreys salt and then sprinkling brown sugar on top. They served them with something like thousand island dressing. They were fab! These days the sugar’s gone and they’re not so great, but back in the day…
Link | July 29th, 2008 at 1:56 am
Sans Direction wrote,
I like thick fries over thin fries. I get the Steak n Shake appreciation but I go there for the Frisco Melt. I’m also appreciative of Arby’s curly fries, but my wife always orders the potato cakes there.
South Street Smokehouse of Lafayette, IN, has some great fries, but again, I’m more into the meat.
Wasn’t it a thing a while ago that Burger King changed the fry recipe and tested it and found it most popular? But if they were trying to sell the change, wouldn’t they naturally say that?
Link | July 29th, 2008 at 3:34 am
Jayne d'Arcy wrote,
There’s a place here that’s called D’Lish’s. It’s a slow food heart attack and they have the best fries. Gotta have their fries with Special Sauce, though. The Ham & Swiss Foccacia sandwich is killer, too.
Link | July 29th, 2008 at 4:32 am
Pribek wrote,
Kenski, you got to try those magic fres and please report back when you do. Burnt ends……puts me in a Homer Simpson fog thinking about Arthur Bryant’s. I’m sure they have fries at Bryant’s but they don’t come to mind.
Sans, I tend to prefer the shoestring fry but I wouldn’t turn down any of the thicker varieties. Don’t now what they’re doing at BK but, I guess I’m not in the demographic because the few times I went, I made a mental note that the fries were less than good.
Slow food fries and foccacia joint sounds pretty swell, Jayne.
Link | July 29th, 2008 at 6:56 am
dragonlady474 wrote,
Well I was going to say Wendys until you said Steak and Shake. I like both of those. Although, with the Steak and Shake fries I need the cheese poured on top.
Link | July 29th, 2008 at 11:05 am
Pribek wrote,
Wendy’s are good. I’ve never told anybody this before but, I will sometimes dip a fry in to my frosty when nobody is looking.
Link | July 29th, 2008 at 11:21 am
dragonlady474 wrote,
I’ve done that before, and it’s good!
Link | July 29th, 2008 at 11:24 am
Sans Direction wrote,
Used to work for Wendy’s. Yeah, come to think of it, good fries.
Funny how I rarely go there anymore.
Went to a Hardee’s recently. I was relatively flush, so I thought “My goodness, that’s expensive.” I don’t remember the fries.
Link | July 29th, 2008 at 11:52 am
Pat Darnell and Friends wrote,
exit poll: ages twelve to 53, (+ or -) 100% no consensus… I guess for French Fries it’s “Eat the one your With!!”
Desiree — I make the best French Fries, but Chick Fil a have the big ones… look like waffles… lots of ketchup on the side… eat with fingers.
Pat.2 — Dairy Queen, long French cut, salty, with pepper gravy, likes to dip in shake, too.
Chili’s, big thick potato wedges, peppered, with Ranch house dressing on side
Miranda sleep-over friend of Des’s — McDonald’s, super sized, with mustard, finger food.
Marinell — sweet potato baked, cut in slices, fried with herb and spice, has to be fresh potato’s before she’ll stop and pay for it… likes it mushy, stick a fork in it.
Pat — McDonald’s, regular salty supersized, tons of ketchup, a fork and a corner seat so no one can see me stuffing them down.
Link | July 30th, 2008 at 7:15 am
FALLEN OFF wrote,
BURGER KING!
Link | November 26th, 2008 at 10:02 pm