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May 18, 2009 08:08 AM

Good french fries in MSP?

I know fries are a subjective topic.

But I am on the lookout for some good french fries.

Now, my personal favorite fries are from the "Fresh French Fries" booth at the MN State Fair. However these are only available for 2 weeks a year! :( I think I recall some time back someone had mentioned that the guy who was running this booth had a place locally where you could get these things all year, but IIRC this was long ago and I never was able to figure out where that place was.

What I'm NOT looking for is fries that are masked with seasoning and toppings. Just a little salt. I've been particularly annoyed that a lot of the fast food places (I don't think people think much of fast food on here!) have switched to fries with that coating/seasoning on them.

I personally prefer a hand cut "skin on" style fry. I've had good luck with Annie's Parlour in Dinkytown (and similarly its sister restaurant the Convention Grill).

Of course I don't want to discriminate against any good fries, so any cuts or styles are cool. I just don't think that adding on garlic seasoning or seasoned salt or whatever is really necessary if a fry is good in the first place.

Anyone got some tips?

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  1. For skin-on stuff, Casper and Runyon's Nook in St. Paul. Otherwise Vincent and Meritage,

    1. I share your opinion on what makes a great french fry. Three absolute must-haves:

      The Nook/Shamrocks in St. Paul
      Good Day Cafe in Golden Valley
      The Wienery in Cedar-Riverside

      1. Absolutely Craftsman, their fries are possibly perfect. I am biased towards thinner fries.

        Barbette and Meritage both rank highly as well, in the fancier fry realm, but not as good as craftsman.

        1. The Nook (my favorite)
          NE Bulldog

          1. I know they don't have the skin on, but I like Tinucci's in Newport. The fries are made to a deep golden brown and are very crispy on the outside while light and fluffy on the inside. They are niether thin nor thick, and they are pretty uniformly square. No weird seasoning or coating which I hate as well.

            1 Reply
            1. re: qajohn

              I second quality fries at Barbette (skins not on); thinner - have not been to Craftsman. Nicollet island used to serve some really great french fries in the whole parchment cone deal with truffle oil (not sure how purist of a fry eater you want to be), but I don't believe they're on the menu anymore. Bummer.