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Best Fries in Providence?

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This is a topic amongst many friends of mine. My favorites are from Tini on Washington St. What are some other favorites around town?

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  1. Olneyville New York System. Been that way for decades

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    Olneyville New York System
    1001 Mineral Spring Ave, North Providence, RI 02904

    1. The fries at Luxe Burger are very good, fresh cut, on the medium thickness side.

      The fries at Red Stripe are fantastic, fresh cut shoestrings of deliciousness.

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      Red Stripe
      465 Angell St, Providence, RI 02906

      Luxe Burger
      5 Memorial Blvd, Providence, RI 02903

      1. I like handcut fries at Louis-- ask for well done.

        1. The fries at Lili Marlene's on Atwells are bananas! Piping hot and perfectly crisp on the outside, but creamy in the middle every time. I think their secret is that they fry them in peanut oil. I dip mine in mayo while drinking a gin and tonic and then float off to heaven.

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          Lili Marlene's
          422 Atwells Ave, Providence, RI 02909

          1. second lili's
            also thee red fez keeps their oil super clean, i've always loved the fries there w/ the siracha bottles they put out
            haven't been in a while but we always loved the fries (garlic & regular) at ivy tavern

            11 Replies
            1. re: sarabean

              Did I miss something but how difficult or hard is it to find or make french fries. I love reading these. :)

              1. re: Frank Terranova

                Actually it is difficult to find many restaurants that know how. Many restaurants use frozen fries. to make fries:peel and cut potatoes into matchsticks, soak potatoes in cold water for about 5-6 hours, blanch in peanut oil at 275 and fry in peanut oil at 375. season however desired after removing from oil. must use peanut oil! any other oil will ruin the fries!

                1. re: Frank Terranova

                  i dunno, how difficult is it to cook eggs properly? often the simplest of preparations are the true measure of skill.

                  1. re: sarabean

                    I dont know how difficult is it ???

                    1. re: Frank Terranova

                      IMHO, quite. and in my experience in the industry, it is a common measure of a cook's skill.

                      1. re: sarabean

                        Well most of the time IMO I like breakfast places only for good homefries. CB hash and overlight eggs which I have had some crappy ones espically at T'S its a nice place but they cant cook an egg nor using frozen spiced potatoes are horrid. The true measure is how well someone can make a poached egg, now I use a thermo circulator and cook them for 33 min and the egg has a nice custard texture and is at Haccp temp. French Fries I love but not to be snobby I do them at home but its intesesting to read here how people think and ask about the simple things. One thng I have learned in the years in the business when I have to travel to a city I usually munch down what they are famous for NY does have the best F/F in MO. BBQ I am a snob RI has nothing even close, SO these comments are my opinion only.
                        Cheers

                        1. re: Frank Terranova

                          i agree about the lack of bbq in RI, and the best poached eggs i've ever had have been at gracie's (not as part of breakfast obviously) where i suspect they may be done in an immersion curculator but don't quote me on that.....

                          1. re: sarabean

                            Well I also agree on Gracies thats only one of the restaurants I vist in Pvd.

                            ps: if you get to NY you have to try a place called Pommes frite on 2nd ave here is the site you will flip on them

                            www.pommesfrites.ws

                          2. re: Frank Terranova

                            So what you are saying is that even some breakfast restaurants cant cook eggs and homefries properly? I guess you answered your own question then.

                            1. re: joe777cool

                              As far as the egg and home fries thing. I went with my daughter to the Seaplane for breakfast this morning. The home fries are very nice the eggs over light cooked IMO excellent the comment was a certain place that uses frozen potatoes spiced almost like cajun and deep fried. The eggs were placed on a round container then slipped into an oven to lightly glaze the yolk and when cut into water shot out. I think I know a little about eggs and whats a fresh homefries/. the main question here is french fries and the web site in NY has great ones. I do love them and only cook them at home. I use a recipe from Joel Robuchon french fries there are made a little unorthdox but great.

                    2. re: Frank Terranova

                      "Did I miss something but how difficult or hard is it to find or make french fries."

                      Is that a trick question?

                      I guess it depends if one considers the fried potato products served at McDonalds, Burger King, Arbie's, etc (or any frozen potato product for that matter) as eatable, never mind the places that serve up rice coated potato products that typically taste like they were rolled around the floor. .

                  2. Anyone know of any restaurants that do good truffle fries in Providence?