Thick-cut fries have a dual nature. When prepared poorly, they turn out limp on the exterior and dry with a crumbly interior. However, there are exceptional cases, and these are among them. A suburban Asian-influenced steakhouse offers a generous bunch of nearly wedges. The fried edges shatter to expose a creamy mashed potato core. Usually, truffle oil doesn't impress us, but here, its addition along with a sprinkle of shredded cheese makes these the favorite bar snack of the year.

Dipping Delights with Béarnaise

At Lynette, the fries come with a side of Béarnaise for dipping, yet they don't necessarily require it. (Sharyn Jackson/The Minnesota Star Tribune) The sight of fries in a paper-lined cone gives a certain French charm. These metal cones create an illusion of an endless supply of treasures. Golden shreds of potato, some with the skin intact, are cut long enough to twirl. Sea salt generously adorns the top. Béarnaise is provided on the side for dipping, but the fries are so delicious on their own that they need nothing else.

Crunchy and Moist - A Perfect Pair

You might expect the adjective "juicy" to be reserved for the burgers at this new Francophile diner. But surprisingly, it's the fries that claim this title. Incomparably crunchy on the outside, these hearty spuds maintain a nice and moist interior. Each bite is a delight, making your mouth water in an instant. As soon as we tasted them, we couldn't resist ordering a second batch because one paper bag just wasn't enough. The combination of crunch and moisture is truly remarkable.

Long and Twirling - A Visual Treat

The length of these fries is quite something. They are cut so long that they have a natural twirling effect. It's not just about the taste; it's also a visual treat. The golden shreds, some with the skin still on, add to the aesthetic appeal. The sea salt sprinkled on top enhances the overall experience. These fries are not just a snack; they are a sensory delight that leaves a lasting impression.