0 Love It

Best fries: The crispiest spuds in New York City

Get your fingers greasy with New York City’s best fries, from fat wedges to skinny shoestring frites.

Photograph: Jennifer Arnow

Lots of items get plunged into the deep fryer these days—Oreos, ice cream, even pizza—but there’s nothing more satisfying than a plate of well-crisped fries. Long a sidekick to burgers and sandwiches, these golden-brown winners deserve time in the spotlight. Check out the best fries in New York City.

RECOMMENDED: All of NYC's best burgers

Pommes frites at Pommes Frites

This East Village fry shop does one thing and does it deliciously. Thicker than their French counterparts, the double-fried, Belgian-style batons—doled out in gingham-patterned paper cones—are spudsy vehicles for more than 25 exotic sauces, including sweet mango chutney, Vietnamese pineapple mayo and Irish curry. But you don’t need to slather on dressings—the golden, supercrisp frites are surefire crowd-pleasers on their own. 212-674-1234, pommesfritesnyc.com. Regular $4.50, large $6.25, double $7.75.—Christina Izzo

Duck-fat fries at Northern Spy Food Co.

With a menu built on seasonal, local produce, the freshness of the duck-fat-fried spuds at this rustic all-American haunt is without question—the East Village eatery counts local farms like Blooming Hill, Satur and W. Rogowski among its vegetable purveyors. The thick, skin-on wedges are imbued with a subtly lardy flavor through their tender, mashed-potato centers, made all the more indulgent with a malted-spice yogurt for dipping and a generous seasoning of coarse salt and parsley clinging to the fries’ crisp exterior. 212-228-5100, northernspyfoodco.com. $6.—Christina Izzo

Read more
East Village

French shoestring fries at Pearl Oyster Bar

Fries are usually the sidekick to a starring entrée—say, a lobster roll—but at this New England–style seafood nook, the matchstick-thin frites have star power of their own. The crispy-edged Idaho shoestrings—like upscale Potato Stix—come piled high and generously sprinkled with salt and chopped chive. A dash or two of malt vinegar give the wisps some zip. 212-691-8211, pearloysterbar.com. $6.—Christina Izzo

Read more
West Village

Pommes frites at Montmartre

Don’t be surprised if the fries at Gabriel Stulman’s Chelsea brasserie taste a bit familiar. The hit of mustard and onion powders, along with a touch of sugar, is reminiscent of garlic-and-onion chips. And like their crispy brethren, these crunchy wands are impossibly addictive. 646-596-8838, montmartrenyc.com. $8.—Patty Lee

Read more

Pommes frites at Lafayette

Leave it to Andrew Carmellini to set a new gold standard for bistro fries. His shoestring frites—wrapped in “Lafayette”-emblazoned paper—take two dips in canola oil, resulting in impeccably crisp straws seasoned with a sprinkling of salt. 212-533-3000, lafayetteny.com. $8.—Patty Lee

Read more

French fries at the Butterfly

With a menu of retro fare—think patty melts and chopped salads—it makes sense that Michael White’s Wisconsin-style supper club has mastered another classic: steak fries. A shower of salt sticks to the Kennebec wedges—twice fried for a creamy center and crisp shell—making perfect padding for Eben Freeman’s cocktails. 646-692-4943, thebutterflynyc.com. $5.—Patty Lee

Read more

Pommes frites at Balthazar

In Gotham’s french fry kingdom, the golden rods from Keith McNally’s iconic Soho bistro have been a consistent contender for the throne, and for good reason. The russets are downright pampered—peeled, cut via a hand-cranked slicer, soaked in water overnight (to remove excess starch), blanched in peanut oil and then fried crisp to order. Dusted with imported French sea salt and served in a white paper cone alongside house-made mayo, the delicate, fluffy-centered frites prove that even a humble fry can be rendered elegant in the right hands. 212-965-1414, balthazarny.com. $9.50.—Christina Izzo

Read more

Thrice-cooked chips at the Breslin Bar & Dining Room

That crispy-on-the-outside, tender-on-the-inside consistency is the litmus test of a good fry, but the famed “chips” at April Bloomfield’s Anglo gastropub take the standard to another level. The long russet fingers—first boiled and then deep-fried twice in a soy-canola oil blend—have a creamy potato center encased in an impossibly crunchy, sea-salt-flecked shell. The crags of golden skin latch on to every drop of the thick cumin mayo that’s served on the side. 212-679-1939, thebreslin.com. $8.—Christina Izzo

Read more

French fries at Sea Witch

A well-poured pint isn’t the only thing you should dock at this nautical South Slope drinkery for—the stellar fries are also worth a trip. The preparation and delivery are simple—made from Idaho Russet-Burbank spuds, the skin-on, quarter-inch-wide hot chips are double-fried in peanut oil for golden-brown crispiness, then given a quick salting before being doled out in cardboard baskets. Served with standard ketchup (mayo or house-made mustard is available upon request), they’re not fancy—they’re just damn good. 347-227-7166. Small $2.50, large $3.50.—Christina Izzo

Read more
Midtown East

French fries at Allswell

All is very well with the thick-skinned, golden-brown fries at Nate Smith’s antique Williamsburg tavern. Though the New American menu changes daily, the fan-favorite frites are, graciously, always available. The Idaho tubers—cut into hefty cabin logs—adhere to the blanched-then-fried rule book, sprinkled with coarse kosher salt and served with a side of creamy house-made mayo. 347-799-2743, allswellnyc.com. $5.—Christina Izzo

Read more