Best french fries of 2013 in New York City

Crispy, golden and delicious—you’ll find the year’s best french fries at Shake Shack, Reynard and Montmartre.

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In August, Shake Shack rolled out hand-cut fries to much fanfare, but the crispy russets aren’t the only addictive potato wands we discovered this year. Whether you like them skinny or meaty, here are top-notch french fries you don’t want to miss. Start snacking!

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  • Photograph: Jennifer Arnow

    Hand-cut fries at Shake Shack

    In a city where excellent fries are yesterday’s news, Danny Meyer’s vaunted patty chain managed to make a splash when it swapped out its spuds after nine years. Long criticized by food cognoscenti for serving frozen, keeping frozen, crinkle-cut fries on otherwise fresh menu, the Shack has finally introduced hand-cut, skin-on, twice-fried Idaho russet skinnies. Available now at the UES location (followed by UWS and Grand Central by the end of the year), these beautifully golden beauties have silenced naysayers. Multiple locations (shakeshack.com). $2.70.—Stefanie Tuder

  • Photograph: Virginia Rollison

    French fries at Montmartre

    These slight things don’t look like much, but they sure pack a punch. Tien Ho’s basic technique is simple—he slices russets thinly and dunks them once in the deep fryer. The secret is in the bold spice mix: a little bit salty, a tad sweet, bolstered with pungent mustard and tangy onion powders. Served alongside a curried mayonnaise with a hint of pickled mango, these addictive wands may make you forget the purist potato versions. 158 Eighth Ave between 17th and 18th Sts (646-596-8838, montmartrenyc.com). $8.—Jasmine Moy

  • Photograph: Alex Strada

    French fries at Reynard

    Sourcing is the key for these bona fide pommes frites, made from Finger Lakes Farms’ Yukon Golds. Chef Sean Rembold blanches skin-on slices at an extra-low temperature to achieve a creamy bite before deep-frying them to snappy snackability. True to the spot’s locavore roots, the massive plate is accompanied by artisanal ketchup and house-made aioli. 80 Wythe Ave at North 11th St, Williamsburg, Brooklyn (718-460-8004; reynardsnyc.com). $8.—Soomin Shon

Photograph: Jennifer Arnow

Hand-cut fries at Shake Shack

In a city where excellent fries are yesterday’s news, Danny Meyer’s vaunted patty chain managed to make a splash when it swapped out its spuds after nine years. Long criticized by food cognoscenti for serving frozen, keeping frozen, crinkle-cut fries on otherwise fresh menu, the Shack has finally introduced hand-cut, skin-on, twice-fried Idaho russet skinnies. Available now at the UES location (followed by UWS and Grand Central by the end of the year), these beautifully golden beauties have silenced naysayers. Multiple locations (shakeshack.com). $2.70.—Stefanie Tuder


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