A few months ago, French Fries were a topic and I think I found the best.

[mdpitt]

I went to Meat and Potatoes in Pittsburgh and for he first time in many times there, I ordered a Sirloin Steak sandwich with French Fries on the side. I kind of never think about French Fry quality but these ones stood out. They are kind of shoe-string and I think twice baked like someone stated was the key. Whatever the secret, they might be the best I have had in recent memory.

I also remember Sweet Potatoe Fries being in the same subtopics as being sacraligious for French Fry lovers but the wife had some on the side and they were even better which is saying a lot.

Just a little OT topic since we are in a lull until Signing Day.

 

[pitt-girl]

I went to Meat and Potatoes in Pittsburgh and for he first time in many times there, I ordered a Sirloin Steak sandwich with French Fries on the side. I kind of never think about French Fry quality but these ones stood out. They are kind of shoe-string and I think twice baked like someone stated was the key. Whatever the secret, they might be the best I have had in recent memory.

I also remember Sweet Potatoe Fries being in the same subtopics as being sacraligious for French Fry lovers but the wife had some on the side and they were even better which is saying a lot.

Just a little OT topic since we are in a lull until Signing Day.

Their fries are technically frites which are thin crispy versions of traditional french fries. Love them.

 

[mdpitt]

Their fries are technically frites which are thin crispy versions of traditional french fries. Love them.

Whatever they are called, that's how they should be. A close second place would be Uncle Sam's Subs.

 

[pitt-girl]

Whatever they are called, that's how they should be. A close second place would be Uncle Sam's Subs.

As I said I do love them, but traditional "American" french fries are a thicker cut. Two completely different animals.

 

[vietvet1]

Nothing beats (for me) freash cut fries with my T-fal deep fryer with Pioneer chicken gray mix. Don't rev it up often, but it sure makes som delicious brown fries!

 

[recruitsreadtheseboards]

Double frying is the key. Whether shoes string, whether "fresh cut". The fact is, you have to fry them twice. Once to basically cook them through at a lower temp. Then a quick high temp to make them crispy.

 

[vietvet1]

Double frying is the key. Whether shoes string, whether "fresh cut". The fact is, you have to fry them twice. Once to basically cook them through at a lower temp. Then a quick high temp to make them crispy.

Hey! I never tried that. Have to keep it in mind recruits thanks!

 

[anon_d97v9o3a8b6xr]

Frites are a staple in Belgium. Double frying and the perfect temp is the key.

If you want the best, hitch a ride to Flanders and find a frituur stand. If the restaurant you went to is calling them frites, clearly someone understands the Belgian way of doing it.

 

[anon_d97v9o3a8b6xr]

Double frying is the key. Whether shoes string, whether "fresh cut". The fact is, you have to fry them twice. Once to basically cook them through at a lower temp. Then a quick high temp to make them crispy.

Right on recruits. Nothing beats frites on a cold day with a Belgian beer watching professional cyclocross live.