Culver's Vs Shake Shack: Who Makes The Better Crinkle-Cut Fries?

How do you like your spuds? When it comes to fries, they're good just about any way you slice it — literally. But we all tend to have our preferences. Some like their fries a bit more potato-forward and gravitate toward thick-cut steak fries or hearty wedges. Others think the crispier the better and go for skinny shoestring fries or thin-cut matchsticks that are practically all crunch. Then there are plenty of other fun shapes to choose from, like curly fries, waffle fries, spirals, and even tots, if you're willing to stretch the definition of a fry. And then, in a category all their own, we have crinkle-cut.

Crinkle-cut fries don't just look intriguing with their signature wavy ridges. Their unique shape actually helps maximize crispiness while giving seasonings and sauces plenty of nooks and crannies to cling to. That gives them an A+ in terms of dippability, whether you're opting for ketchup, ranch, or a cheddar cheese sauce. But as good as crinkle-cut fries can be, only a handful of fast-food restaurants seem to understand their strengths. Two chains that have fully embraced the crinkle are Culver's and Shake Shack. They serve up their own version of the fry sub-type, but despite their similar shape, the two recipes aren't 100% identical. So, I took it upon myself to try both side-by-side to see who does crinkle-cut best. 

So who will it be? The Midwestern ButterBurger behemoth or the Big Apple burger icon? Let's find out.

Culver's has plenty of side options. But I would have to say that its crinkle-cut fries are the most natural pairing for one of its ButterBurgers. Of course, you can also order them by themselves for more of a light snack or salty afternoon pick-me-up. And that's exactly what I did. I requested a small order of fries for $2.59. There are also medium, large, and family sizes available for when you need a little extra. You can tack on a dipping sauce like ketchup for no additional charge, but I splurged a bit and paired my fries with the chain's Wisconsin Cheddar Cheese Sauce for an extra $0.79.

At Shake Shack, I noticed a few different limited-time fry flavors on the menu during my visit, but I opted for a plain Jane batch of its classic crinkle-cut fries for $4 to keep things fair. Unlike Culver's, Shake Shack's fries only come in one size. And, once again, I asked for a side of cheese sauce because, well, why not? That cost me an extra $1.79.

Once I had a chance to try both, I compared everything from cooking methods and flavors to textures. I was looking for crisp exteriors that gave way to soft, potato-y insides, while also taking note of freshness and the amount of salt. Finally, I briefly compared how each held up when dunked into cheese sauce, although that wasn't necessarily a determining factor in which was best.

Culver's doesn't go into long-winded detail about how its french fries are made, the same way it does for its burgers (which our taster tried and ranked). But it does tell us that they're made from Pacific Northwest potatoes and are fried in 100% canola oil. They also come made-to-order, so you can count on them being fresh every time.

They certainly were when I whipped through the drive-thru. I could feel the heat radiating from inside the bag, and I actually had to give them a minute before digging in for fear of burning the roof of my mouth. Once they cooled to a more manageable temperature, though, I found them to be really solid fries. The ridged exteriors are definitely crispy. It's not quite a crunch, but a subdued crisp. As for flavor, the outside was only lightly greasy and lightly salted — I actually wouldn't have minded another shake or two of salt for a little more oomph. Inside, each fry is soft, with an almost mashed potato-like consistency and a pleasant starchiness that reminds you that spuds really are the star of the show.

As you can see from the verbiage on the bag, Culver's really leans into that angle of fries made for dipping. And they did hold up well against the cheddar cheese sauce. Even though they're not particularly rigid, they were strong enough to carry it from cup to mouth without buckling. That's really all you can ask for.

At Shack, fries are cooked in a cholesterol-free, pure soybean oil. But according to the chain's executive chef and vice president of Culinary Innovation, John Karangis, the real secret behind their taste is high heat and the right amount of salt.

Sitting next to the Culver's fries, these are noticeably darker in color, as though they had spent about 30 seconds longer in the fryer. Their texture also hints at a longer dip in the oil. Many of them go straight past crisp into crunchy territory, and I think some of that may have to do with the fact that the ridges are more pronounced. All those little peaks are more susceptible to becoming harder during the frying process. What surprised me, though, was that despite how sturdy they seemed, some of them did split in half as I used them to scoop up that thick cheese sauce.

These are still just as fresh as Culver's fries were, but freshness wasn't the issue. Underneath that crunchy shell, the potato itself was on the drier side, and some of its earthy flavor got lost under the weight of the greasier exterior. More than anything, these reminded me of fair food — something extra-fried and indulgent that tastes great for the first few bites, but starts to sit a little heavy in your stomach as you keep going.

Let me preface this by saying that I think Culver's and Shake Shack both have something good going on when it comes to fast-food french fries. I also want to note that I've had better Shake Shack fries and worse Culver's fries than what I tried this time around. But based solely on these batches, my allegiance lies with the crinkle-cut fries from Culver's.

It's very possible that I'm just not a super-crunchy fry type of person. But I liked that the Culver's fries had a little more give to them and weren't overdone in the fryer. A little less grease and a milder crispiness went a long way. Plus, that more restrained exterior with a lighter sprinkling of salt allowed most of the flavor to still come from the tender potato core. They tasted more like potatoes first and fried food second, and for me, that's the epitome of a good french fry.

I do have to give credit where credit is due, though. That Shake Shack cheese sauce is superior. It's made up of American, cheddar, white wine, and aromatics like onions, jalapeño, and peppercorns. It's rich and decadent with a tangy edge that Culver's glorified nacho cheese sauce simply can't compete with. So if you're going the Shake Shack route, go all out with the cheese fries instead. That will solve all your problems.