Results for French Fries

The slow-frying method is revolutionary. Try this French fries recipe and you'll never

While much has been made of Hodad’s burgers, their fries are standouts, too. The fries are wedge-cut, seasoned, served piping hot, and are crispy,...

Who makes the best fries in Kansas City
Cast your votes by filling out our March Madness-inspired bracket, which now features eight restaurants divided into four categories: Diner-style, Barbecue, Upscale American and Fancy French
The restaurants in each category are ranked by their number of Facebook fans and paired up into “games.” Winners will be determined by online votes; look for results on our blog every…

This post is written by Nick Dekker, blogger at Breakfast with Nick and author of a book all about breakfast in Columbus. You can follow him on Twitter @BreakfastwNick . Columbus has no shortage of comfort foods, and a big plate of French fries is one

From crispy and salty spuds to delicious pommes frites and poutine, head to these spots for the best French fries in America—to be eaten alone or as a side dish

These 9 Indianapolis restaurants refuse to do average french fries.

Whether simple salted shoestrings or loaded-up messes, here are all of NYC's best fries.

Why yes, you would like fries with that. Or maybe just the fries.

In Food Science, Dave McCowan from the University Of Chicago’s Department Of Physics answers our confounding questions about the mysterious world of food.

If you're to get addicted to something, make sure it's eegee's French fries. These crinkly, crunchy, greasy devils are perfect without toppings, as long as...

It’s not how you fry them, but how many times you fry them.

Add variety to Americas favorite side dish with our best ways to make french fries. Enjoy Thai fries, oven-baked carrot fries, green chili fries and more from Food.com.

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Maybe they have French in their name, but these fries are truly an All-American treat.

The hardest fried decisions you'll ever have to make.

I used to live a couple of blocks away from Pommes Frites, the Belgian fry counter in the East Village, and as a broke freelancer in my early twenties, I often replaced meals entirely with a paper cone of fries. They were cut thick and fried twice, so the batons were dark and crisp, but with fluffy, tender centers.