These guys are relatively new to the scene, but they've already established a pretty solid cooking method for their fries.
Off Site Kitchen has already established itself as one of the city's best burger joints, but the fries deserve their own heaps of praise.
If poutine isn't your thing, the fries underneath are a thing of beauty on their own. In the plain iteration, Chef Oliver Sitrin fries hand-cut russet potatoes in duck fat, which adds a ton of flavor.
Steak and fries is a classic combination, but you can shake that up and get at least one serving of vegetables with Tesar's creamy and crispy avocado fries.
There's a science that goes into making the perfect french fry, and the cooks at CBD have got it down.
If you're really feeling fancy, take it up a notch and order the truffle fries, which are the Kennebec fries tossed in pungent truffle oil and herbs.
Ever the accommodating burger slingers, you can also get your fries jazzed up with chili and cheese for a few bucks extra at Maple & Motor.
Fresh-cut waffle fries aren't exactly easy to find, and these are some of the best.
Their super-thin sweet potato fries are tossed in an addictive spicy-sweet seasoning, then cooked until crispy and almost charred on the outside.
If you're really hungry, try the Luau Style fries topped with pulled pork, grilled pineapple, teriyaki sauce, and jalapenos, or keep it traditional with bacon and cheese.
The Duck Fat Streak Fries are rich, but the whole grain mustard at Vagabond will add the tangy kick you'll need. These are fries that pull you away from the burger.
There isn't a better version of the simple, hand-cut pile of French fries. They're salty and perfectly crunchy. It's simple, no frills.
The Crush Yukons are: a crushed potato globe, lightly crisp, dusted with a lot of paprika and some Parmesan. It's smoky and Coen Brothers-good.
