25 Types Of Fries, Ranked

It's hard not to love french fries — whether you're guilty of ordering a side of fries with your salad for lunch or digging into your "must-have" bag of frozen tater tots to cure a hangover. The origin of french fries is somewhat disputed, but Belgium is the primary country that lays claim to this classic American side dish. The word "french" comes not from a country but from the frenching technique, which involves julienning the food into small pieces that can be surrounded by heat during cooking. 

However, modern french fry preparations (and food processing mechanizations) have evolved to include many different french fry shapes. You will also see an immense geographic variation in the toppings used on french fries, too, since it seems like the whole world is obsessed with these fried potatoes. That begs the question: Are all french fry shapes and variations created equal? We think not. Below, a ranking of the best and worst types of fries.

Matchstick fries are cut to the same size as shoestring, but are typically smaller, more uniform shapes that resemble their namesake. Like shoestring fries, you run into some of the same issues with the texture and shape. They are usually too much exterior, not enough interior. Moreover, the slim shape of these fries makes them easy to overcook.

The matchstick fry is a less optimal option than the shoestring because of its smaller size. If you dip it in ketchup it will most certainly drown, while at least the shoestring's long size may allow you to wrap it around a fork and extract it from the condiment.

They were a big fad not too long ago, and remain omnipresent on menus, but sweet potato fries simply aren't good. They're soggy, limp, and too mushy to be even be worthy of the "fry" designation. 

Although there are probably some sweet potato fry brands out there that can make it work, the sweet potato fundamentally is a poor choice for making fries. Plus, the sweet flavor isn't really compatible with the classic ketchup accompaniment. The only good part about this type of fry is that it can come in different shapes, so it has some utility.

Pommes souffles are a French style of making potatoes. These circular coins are fried twice; first at a low temperature to form a crust, the second time to get the characteristic puff on the inside of the fry. The result is a potato with a spectacular texture, unlike any other type of fry out there.

These potatoes are, if anything, a novelty. They require the cook to be very diligent about the temperature and the number of slices that can be fried at once. The result is a lot of effort for a potato that can't really be dipped in anything without losing its aesthetic value. 

If you don't like eating canned cheese sauce, you most likely won't be a fan of cheese fries. Although it's easy to appreciate the nostalgia of ordering a basket of these fries from a baseball stadium or beach snack shack, the fries lose their appeal pretty quickly. 

The cheese sauce is plasticky (and really lacking in cheese flavor, honestly) and only serves to make the fries soggy — which negates the use of crispy fries anyway. Plus, cheese fries need to be eaten within a short window before the cheese sauce starts to congeal, limiting their utility. 

Potato tornados are essentially fair food that has made its way into the french fry lexicon. You can use a spiralizer for butterfly-style potato chips and slice your strips into whatever thickness you desire for these fries. 

Overall, this potato variety has a ton of aesthetic appeal nestled inside of its folds, as well as a high surface area to cover with toppings and condiments. But this cut of french fry is still somewhat underground compared to other, more popular styles. It seems to have become a popular boardwalk food sometime around the late 00's, but hasn't really broken through beyond that, and remains rarely seem in restaurants or home kitchens. 

Potato smiles, or smiley fries, are a wonderful idea in theory. These children's cafeteria staples are divine when paired with chicken nuggets, but otherwise have little utility. 

The inside of these smiley cuties is fluffy like a baked potato, which puts these shapes in some strange state of limbo between a potato and a fry. In fact, the base of many popular frozen smiley fry brands are mashed potatoes, making it hard to even consider classifying them as a french fry. In the end, they get a lot of points for cuteness, so cut them some slack — they always manage to put a smile on faces of all ages. 

Home fries are almost exclusively associated with breakfast food, which is a tad disappointing, considering this potato has a lot of potential. It's important to note that some people consider home fries to be an actual fry, while others categorize it as a potato product because it isn't always fried in oil. Instead, the small potato cubes are cooked up in a skillet with seasonings and served alongside eggs, bacon, or sausage. 

The texture of these potatoes is perfect for soaking up runny egg yolks or wrapping them into a breakfast burrito, perfect for the first meal of the day. But honestly, it doesn't have the satisfying crunch of an ideal french fry. 

"Loaded" fries encompasses a broad range of french fry toppings, including In-N-Out's animal-style fries with melted American cheese, grilled onions, and special sauce. It can also mean so-called "disco fries," topped with cheese and gravy, or classic ballpark chili cheese fries. 

Regardless of your favorite loaded fry topping, they are versatile. The major downside is that you'll need a fork to dig through it all, and the balance of fry to toppings must be precisely considered in order for this to be properly executed. Any "loaded" fries creator runs the risk of having too much going on — which could distract from the purpose of eating a good french fry. 

Seasoned curly fries are a high-ranking competitor because of their seasoning and fun shape. Depending on the brand you purchase (or make at home), you might find a spice blend of cayenne pepper, paprika, salt, and pepper — with some coming out more spicy than others. This spice blend both elevates the fry's flavor and may even diminish the need for additional condiments. 

A main critique for this fry shape, however, is that the french fries never come out the same size, so you get some crunchy, small pieces and some super soft, long threads in the same bite. The flavor of these fries also may not be compatible with every type of food it's served with, because of the level of spice they sometimes contain. 

If you visit Canada or dine anywhere close to the border, you might find poutine on the menu. It's a must try, as this staple dish made from a bed of hot fries smothered in cheese curds and gravy is unlike any other topped fry variations you've likely tried. Here, you get a ton of different textures from the squeaky curds and the luscious gravy, which both amplify the saltiness and flavor of a good french fry. You can even make extra savory poutine for breakfast by simply adding an egg; sunny-side-up, over-easy, and poached eggs are all suitable options. 

The major drawback to poutine is that it isn't compatible with additional condiments or toppings. You can add spices and seasonings to help make the poutine's flavor more complex, but for the most part poutine is a self-contained treat. 

Perhaps best exemplified by those delicious, golden not-quite-rectangle patties from McDonald's, these are hard to beat. The main difference between hash browns and home fries is that the former is made from shredded potatoes rather than diced and fried in oil until crispy. The key here is "cooked until crispy," because a soggy (or lukewarm) one doesn't do anyone any good. 

You can purchase the shredded hash itself, or small patties perfect for adding to your breakfast sandwich or eating as a side to eggs and bacon. The only drawback with hash browns is that they're only socially acceptable to eat for breakfast, which puts a damper on all of the things you could do with them in the kitchen. 

One of the significant differences between bistro fries and others is that they are soaked in water for several hours before being fried. This removes some of the starches in the potato, thus yielding a crispier french fry. Some variations of bistro fries will involve frying the potatoes multiple times crisping them up to an even greater degree.

Although the skin is typically left on for this type of fry, don't be fooled — it's no healthier than any other fry shape. Nonetheless, there is something very satisfying about eating these fries, which are best tossed in sea salt right out of the fryer and smothered with ketchup. They're often crunchier and more flavorful than standard fries, and they deserve to be ranked as such.