23 French Fries You Need To Eat Before You Die

A boardwalk staple in Ocean City, Thrashers has a controversial rule for eating its signature peanut oil-simmered fries: NO KETCHUP. But once you douse your fries in yummy apple cider vinegar, you won't even care.

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San Francisco's famed Belgian eatery in the Mission district serves up frites with a wonderful variety of dipping sauces. Also: crepes!

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This spectacular combination of flavors will have your tongue doing a dance.

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A staple for drunk New Yorkers, Pommes Frites attributes its glory not only to its spectacular fries, but to its dizzying menu of dipping sauces, including curry ketchup, Vietnamese pineapple mayo, peanut satay, and parmesan peppercorn.

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If you crave variety, you'll love Boise Fry Company's staggering selection of fry options. Consumers can choose between russet, purple, gold, sweet, okinawa and yam potatoes, and order them shoestring, regular, homestyle, tater tots or curly. And then there are the sauces: blueberry ketchup, marshmallow, cinnamon ginger, vanilla, and jalapeño are just a few. WHAT.

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The Kennywood theme park is home to roller coasters, water rides and Potato Patch, one of the most famous fries joints in America. (It's even allegedly won an award for Best Potato at an Amusement Park.) You can get your fries smothered in cheddar cheese and gravy, and of course, a veritable truckload of bacon.

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Saus' legendary frites come with sauces like bacon parm, "Saturday Night Chive," and cheddar Duvel. (You can also order non-frites items like hot dogs and sandwiches, but why would you?)

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Any place that lets you order fries by the pound ($15 per, BTW) is a friend indeed. Hopcat's legendary crack fries were the subject of a recent Detroit Free Press article, in which one resident dsecribed them as like "the best salt and cracked pepper potato chip you've ever had, and imagine it's beer battered and its crisp and hot."

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Community member zoer5 say Hopdoddy's signature fries come with "truffle oil, Parmesan cheese and a little bit of fresh herb." SOUNDS GOOD TO US.

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Ready for some word porn? Chi'lantro, both a restaurant and a roaming food truck, serves up a "mount of crispy fries topped with caramelized kimchi, cheddar + monterey jack, cilantro, onions, magic sauce, sriracha, sesame seeds." DEAD.

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Everything should come coated in gooey cheese with zesty chiles.

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Its name may sound like it should be a data analysis firm, but Colorado's Common-Link truck serves up some famous poutine. You can order the traditional Canadian version, or a vegetarian version that comes with goat cheese sauce and a balsamic reduction drizzle.

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If you like the idea of warm brie fondue dripped over hot salty fries, you're going to want to make Baie Rouge's New Orleans your... bae.

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Danny Meyer's fast-growing burger chain has become just as renowned for its crinkle fries as its custard and cheeseburgers. Shake Shack switched out some of its chains' crinkles for a handcut Russet potato fry in 2014, but public outcry swiftly brought back the crinkle.

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Chicago's famous hot dog chain also cranks out some tasty crinkle-cuts. Try them with cheese sauce because obviously.

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Voted the Best Fries in the United States, Jonesy's offering comes smothered with beer cheese soup, coated with pork green chili or topped with Thai ginger sauce. One ticket to Denver, please.

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Shoestring fries piled into a veritable mountain and accompanied by a spicy Chinese mustard sauce are a meal in itself.

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Nothing say comfort food like "pulled rib and pork meat over hand cut fries topped with cheese sauce and freshly grated sharp cheddar." That's right: TWO forms of cheese. Hello Missouri.

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Michael Mina's Bourbon Steak restaurants (with locations in Miami, San Francisco, D.C. and more) serves up the ultimate indulgence: potatos fried in duck fat accompanied by a trio of sauces.

It's the real American dream at Albany's Chicken Joe's: fries topped with cheddar cheese, bacon and ranch. (You can also order a version that comes with an over easy egg.)

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Balthazar's steak frites is so legendary that the New York Times did an investigation into how the restaurant cranks out 200 plates of it per day.

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