Introduction
French fries are a classic fast-food favorite. Whether you’re grabbing a quick bite on the go or indulging in a cheat day, there’s nothing quite like a hot, crispy fry. But with so many fast-food restaurants offering their own version of the beloved side dish, it can be hard to decide which one is the best. To help you out, we’ve rounded up the six best fast-food French fries according to chefs. From classic fast-food chains to trendy burger joints, these fries are sure to satisfy your craving. So grab a bag and get ready to indulge in some of the best fast-food fries around.
6 Best Fast-Food French Fries, According to Chefs
When it comes to fast-food french fries, there are a lot of options out there. But which ones are the best? We asked chefs to weigh in on their favorite fast-food french fries, and here’s what they had to say.
1. McDonald’s French Fries
McDonald’s french fries are a classic favorite. They’re crispy on the outside and fluffy on the inside, and they have a great flavor. Plus, they’re always cooked to perfection.
2. Burger King French Fries
Burger King’s french fries are another popular choice. They’re thick-cut and have a great flavor. Plus, they’re always cooked to a golden-brown perfection.
3. Wendy’s French Fries
Wendy’s french fries are a great option for those who like a thinner cut. They’re crispy on the outside and fluffy on the inside, and they have a great flavor. Plus, they’re always cooked to perfection.
4. Arby’s Curly Fries
Arby’s curly fries are a unique option. They’re crispy on the outside and fluffy on the inside, and they have a great flavor. Plus, they’re always cooked to perfection.
5. Sonic French Fries
Sonic’s french fries are a great option for those who like a thicker cut. They’re crispy on the outside and fluffy on the inside, and they have a great flavor. Plus, they’re always cooked to perfection.
6. KFC Potato Wedges
KFC’s potato wedges are a great option for those who like a thicker cut. They’re crispy on the outside and fluffy on the inside, and they have a great flavor. Plus, they’re always cooked to perfection.
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Americans love French fries and we eat remarkable amounts of them—some report Americans eat over 40 pounds of potatoes every year. Even chefs in the top restaurants around the country, who you may imagine eat only the finest meals every night, are fast food fanatics.
Don’t believe it? They’ve already given us their picks for best burgers, now they’re sharing their favorite fast food fries, and, big spoiler, you won’t be surprised at the absolute classic top pick.
While Colt Taylor, chef and owner of The Essex and Los Charros Cantina in Connecticut is an In-N-Out fan for burgers, his fry loyalty lies elsewhere. “After living in L.A., In-N-Out reigns supreme as the overall fast food fave,” Taylor said, “But when it comes to fries, McDonald’s gets my vote. It’s all about the potatoes—they use the Russet Burbank, which is perfect for creating a fry that’s crispy on the outside and fluffy inside.”
Quite a few chefs agree with this classic French fry pick.
When it comes to french fries, “Mcdonald’s is simply the best,” says Jessica Randhawa, the head chef and creator of The Forked Spoon. “The potatoes are always perfectly cooked, always firm, perfectly salted, and have never let me down.”
Chef David Gross, Executive Chef, The Standard, East Village, offers a tip to get fresh and slightly healthier fries at the Golden Arches, saying, “You can’t go wrong with classic McDonald’s fries (Pro tip: ask for light salt & they’ll make them fresh for you!). I’m also a big fan of Sonic’s tots with a strawberry slush.”
Another vote for McDonald’s comes from Sean Ferraro, chef-owner of Madison Avenue Pizza in Florida, who told us, “This might sound crazy, but I really love hot, fresh McDonald’s fries. Maybe it’s just the nostalgia of it but I really think that they taste amazing when they’re fresh.”
Ferraro explained why the fries are such a hit with chefs (and everyone else), “One of the things that I can tell you from a chef point of view is that one of the seasonings that they use for their fries is powdered beef stock, which gives them an incredible savory umami taste. Not many places season their fries like that and it makes them taste totally different than anywhere else.” (Note: McDonald’s actually uses a beef flavoring that is derived from milk and wheat, according to its menu.)
Jordan Buendia, executive chef at Rococo Steak in St. Petersburg, Florida told Insider that along with his Five Guys burger, the spicy Cajun fries are a must, “served hot and perfectly portioned.”
Chef and author Allen Bixby agrees, explaining, “Favorite fast food fries are Five Guys, especially their Cajun seasoned. With their brief menu the fryers are used for little else, plus they soak and rinse the fries well for a really great product.”
The top pick for burgers gets a shout-out for their fries from Paris Baguette Executive Chef Andre Fuehr. “Twenty-plus years ago, I would have said McDonald’s but not anymore,” Fuehr told us, saying, “I would go with In-N-Out fries. I would prefer it if it was properly fried twice blanched and then crispy fried, but they don’t do it that way, but at least I know it’s a real potato. I believe everyone else has gone to a coated fry which can affect quality. Five Guys fries would also be my next choice.”
Here’s a pick we didn’t see coming from private chef Kora Bruno, who told us, “Arbys is a very unpopular opinion but their fries are well-seasoned and flavorful. Something about them as curly fries makes them taste even better. McDonald’s French fries are a classic with the right amount of salt. They are a go-to!”
It’s all about the spice blend for some chefs, like Bar Rescue regular Brian Duffy, who told Insider his favorite French fry is from Checkers, as they “Have just the right amount of spice and salt, which is heaven.”
Even Julia Child had opinions about French fries, and she shared them in 2002, in an interview on CNN with Larry King. She told the host she had a soft spot for McDonald’s and In-N-Out, “But the Burger King’s French fries are very good, I think.”
Tanya Edwards