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Best Fries

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ElizabethHenton Aug 12, 2006 02:47 PM

After reading some other regional boards, I was inspired by the french fry discussions. I'm a fry junky and I'll try not to eat them, except when they come highly recommended. I live in CT but I'm in Boston often.

My favorite fries are shoe string fries at Les Zygomates in Boston but I'd like to try some in CT.

Shoestring, cottage, belgian, etc whatever... who has the best fries?

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  1. Bri RE: ElizabethHenton Aug 12, 2006 05:12 PM

    The Littleton Diner in Littleton, NH. Excellent fries.

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      chefsofee RE: ElizabethHenton Aug 14, 2006 11:34 PM

      Duckfat restaurant in Portland, ME, near Miccuchi's store on India St., has the best fries this side of A'Dam's vlam frites.
      Of course they're fried, twice, in duck fat. OMG!

      1 Reply
      1. re: chefsofee
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        cepaulsen RE: chefsofee Aug 15, 2006 12:26 AM

        Yes, duckfat... well worth the drive...

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        Elizzie RE: ElizabethHenton Aug 16, 2006 10:33 PM

        I'm going to sound like a one-trick pony here but: Super Duper Weenie in Fairfield, CT has great fries.

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          chowfox RE: ElizabethHenton Aug 21, 2006 09:27 PM

          I'll put in a vote for the fresh-cut fries at Scotti's fresh-air stand on Rte. 9 in Northampton, MA.

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            Fairfield Foodie RE: ElizabethHenton Aug 22, 2006 01:44 AM

            Agreed...Super Duper has great fresh-cut fries. Perfectly seasoned with salt & pepper, they are an indulgent treat.

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              bewley RE: ElizabethHenton Aug 26, 2006 01:00 PM

              I thought the fries at Duckfat were flavorful, but not crisp enough and a bit greasy. I think the oil wasn’t hot enough. (They were served with nice side of aioli.)

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                lar3ry RE: ElizabethHenton Aug 26, 2006 02:33 PM

                I'm sort of a French fry purist. That means that for me to even consider it, there should only be two main ingredients: potatoes and hot oil. Any spices should be added after they are removed from the oil--preferably as soon after leaving the oil as possible. They should be served hot, and shouldn't be sitting under a heat lamp for more than, say, five minutes. They should be thin--shoestrings are the best (and true shoestrings are very difficult to find).

                The texture can vary from the mealy/chewy-brownish "chips" from Merry Olde England to light-and-firm "fries" to hard-and-firm "shoestrings."

                A fry should NEVER have any flour or chemicals added to make them "spicy" or "extra crispy." Those aren't worth even a look, in my opinion, but they are sadly becoming more and more the rule when getting a meal on the road.

                Now that I've explained my own personal tastes, I can truly state that in the New England area, such fries are few and far between.

                McDonalds' fries seem to have become a standard for the last few generations of people growing up, and to tell the truth, they aren't that bad--although this may have more to do with memories from my youth rather than any particular greatness of their fries.

                Ruth's Chris Steak House (a high-end Steak House chain) has a couple of locations in New England (Boston, MA and Newington, CT). Potatoes do not come automatically; rather, you order them separately. They offer three styles of fried potatoes, including Steak Fries, Jullienne (standard fries), and Shoestring (very thin and crispy). I always order the latter, and I have never been disappointed in them: extremely enjoyable!

                At a few street fairs (Portland's Old Port Festival, Hampton Beach's Seafood Festival) and some state fairs sometimes have vendors that produce some memorable fries. Avoid the "fry trucks" that try to turn what should be a labor of love into mass-produced dreck for the uninitiated, but find the places that will actually produce them fresh for you while you wait... slicing the potatoes, dipping them into the hot oil, and then seasoning them just prior to handing you a steaming pile of pure heaven. These can come in many forms, including those that produce the neat and nicely seasoned "potato chip" style potato spirals.

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