America’s Best French Fries, State By State, And More

Craving the perfect fry? From crispy shoestrings to crinkle cut classics, every state brings its own golden signature to the table.

This coast to coast guide highlights the spots locals swear by, with textures, dips, and potato magic worth a detour. Get hungry, because you are about to map your next fry road trip.

1. Alabama – Conecuh Bacon Cheese Fries at FIVE

Alabama loves bold comfort, and these fries deliver. Hand cut, perfectly salted, they arrive hot and assertively crisp, layered with smoky Conecuh sausage that perfumes every bite.

Cheddar melts into the nooks, binding the toppings without turning soggy.

Each forkful balances fat, smoke, and crunch, with scallions adding a fresh snap. You will want to steal extra napkins, then dip into house ranch for tangy contrast.

It is indulgent, but worth the detour.

2. Alaska – Truffle Parm Fries at Snow City Cafe

Alaska’s cold makes hot fries feel extra rewarding. These thick cuts come shatter crisp outside, fluffy within, carrying an aromatic sheen of truffle that is noticeable but not overwhelming.

A snowfall of Parmesan clings to every ridge, finishing salty and nutty.

Dunk them in lemony aioli and you get brightness that slices through richness. You can taste the steam when you break one open.

They stay sturdy, even under the cheese, which means every bite keeps its contrast.

3. Arizona – Garlic Fries at The Stand

Arizona heat meets garlic heat here. The fries are narrow, deeply golden, and tossed table side with minced garlic, parsley, and a kiss of oil so flavors cling tight.

They crackle as you lift them, leaving a gentle garlicky perfume on your fingers.

Pair them with chipotle ketchup for a smoky kick that rides the salt perfectly. You will find yourself finishing the tray faster than planned.

It is the kind of fry that turns a quick stop into a full meal.

4. Arkansas – Duck Fat Fries at The Pantry

Rich, savory, and undeniably crisp, these duck fat fries carry a deep roasted aroma that regular oil cannot touch. The exterior crunch gives way to custardy centers, with a touch of sea salt emphasizing the fat’s natural sweetness.

Every bite feels luxurious without being greasy.

Dip into garlicky aioli or smoky ketchup depending on your mood. Either way, the fries stand tall on their own.

You taste craftsmanship in the cut, the fry temperature, and the timing.

5. California – Animal Style Fries at In-N-Out

California’s cult classic is messy in the best way. A mountain of fries gets drenched in melty cheese, sweet grilled onions, and that tangy secret sauce you crave on long drives.

It is engineered for instant satisfaction and late-night joy.

Yes, they soften under toppings, but the flavors synchronize beautifully. The sauce cuts through richness, the onions bring sweetness, and the cheese gives comfort.

Order them extra crispy if you want more structure beneath the chaos.

6. Colorado – Green Chile Cheese Fries at Illegal Pete’s

Colorado’s love for green chile shows up loud and proud. These fries swim in roasted chiles that are smoky, mild, and soothing, with cheese stitching it all together.

That roasty flavor wakes up the potatoes without drowning them.

Grab a fork and chase the edges that stay crispy. A squeeze of lime or a dash of hot sauce adds brightness.

It feels like a burrito bowl met a fry basket, and you benefit from both worlds.

7. Connecticut – Parm Truffle Fries at Max Burger

Connecticut goes refined with whisper thin fries that snap cleanly. A restrained truffle aroma floats up, never heavy, while Parmesan provides a salty backbone.

The fry cook nails timing so the centers stay tender despite the delicate width.

They pair well with a juicy burger, but you could easily snack through a cone solo. Dip in lemon aioli for a bright, zesty finish.

They feel fancy without being fussy and deliver reliable crunch to the last bite.

8. Delaware – Boardwalk Fries at Thrasher’s

Vinegar and salt drift on ocean air, and these fries belong here. Thick, beach-ready cuts go from fryer to bucket, where malt vinegar soaks just enough to sharpen each bite.

The skins bring earthy potato depth that stands up to the tang.

Shake more salt if you dare and eat them hot while the wind cools your fingertips. They taste like summer traditions and sandy smiles.

No fancy sauces needed, just the boardwalk soundtrack and a salty grin.

9. Florida – Yucca Fries at Versailles

Florida’s Cuban heartbeat comes through with yucca fries that are creamy, dense, and distinctly satisfying. The outside crisps into ridges while the inside stays almost cake-like.

Mojo sauce bursts with garlic, citrus, and herbs, slicing beautifully through the starch.

You get a playful change from potatoes without losing that comforting fry ritual. They hold heat well, so you can linger.

Try them alongside a cortadito and watch the flavors dance between bright and buttery.

10. Georgia – Pimento Cheese Fries at The Varsity

Georgia leans into its creamy, peppery pride with pimento cheese melting over a pile of golden fries. The spread adds sharp cheddar tang and a soft heat that complements the salt.

Grab a Frosted Orange and settle into the retro rhythm.

These are fries for sharing and storytelling. The texture softens under the cheese, but the flavor payoff is massive.

Every bite feels familiar, friendly, and a little bit rowdy.

11. Hawaii – Furikake Fries at Rainbow Drive-In

Hawaii adds ocean umami to the fry game. Light, crispy fries wear a coat of furikake, bringing nori, sesame, and a whisper of sweetness.

Every bite tastes like a shoreline breeze meeting hot oil.

Sriracha mayo waits on the side with heat and cream to harmonize the crunch. You will keep chasing that savory sprinkle at the bottom of the tray.

It is simple, memorable, and very Aloha in spirit.

12. Idaho – Twice-Cooked Idaho Potato Fries at Boise Fry Company

Home turf for spuds, Idaho brings science to satisfaction. These fries are twice cooked for a glassy crust and cloud-like center, with potato varieties you can actually taste.

Choose your salt and sauce like a sommelier choosing bottles.

They respect the ingredient first, then the fryer. Try purple, russet, or gold and notice the texture shifts.

It is a masterclass in how much nuance a simple fry can hold.

13. Illinois – Duck Fat Fries at Au Cheval

Chicago goes decadent with duck fat that kisses each fry in savory richness. The crust sings when you bite, and the interior stays plush.

A fried egg on the side lets you drag yolk over the pile for extra silk.

Dip in bright aioli to cut the heft. You get layers of texture and flavor that feel celebratory.

It is the fry equivalent of a classic record spinning late at night.

14. Indiana – Garlic-Parmesan Waffle Fries at BRU Burger Bar

Indiana likes a hearty grid, and waffle fries carry flavor in every pocket. Garlic butter melts into the lattice, and Parmesan adheres like snow on branches.

The crunch is substantial, giving you sturdy scoops for dip after dip.

Ranch brings coolness while marinara adds zingy comfort. You will swipe until the last crumb disappears.

It is crowd-pleasing, big energy, and perfect for game nights.

15. Iowa – Pork Tenderloin Fries at Zombie Burger

Iowa’s tenderloin tradition meets fries in an unapologetic mashup. Crispy pork bites scatter over a bed of hot potatoes, while pickles snap through the richness.

Spicy mayo ties it together with heat and silk.

Each bite delivers salt, crunch, and a touch of nostalgia. It is messy enough to need forks but fun enough to share.

You will tell stories about this plate long after the check arrives.

16. Kansas – Chili Cheese Fries at Spangles

Kansas keeps it classic with crinkle cuts that hold chili in every groove. The beefy sauce warms you from the inside out, while the cheese pulls into long, satisfying strands.

It is diner comfort at its most straightforward.

Grab extra napkins and accept the glorious chaos. The ridges keep some crunch alive beneath the blanket.

You get a big-hearted plate that tastes like Friday nights and tailgates.

17. Kentucky – Beer Cheese Fries at HopCat Lexington

Kentucky’s beer cheese cult finds a perfect canvas here. The fries hold their crisp under a silky pour that tastes malty and sharp.

Scallions add fresh lift, while a little paprika whispers warmth.

Pair with a local ale and you get harmony in sips and bites. You will keep mining for the crispiest ends under the sauce.

It feels like a bluegrass jam of texture and comfort.

18. Louisiana – Cajun Fries at Dat Dog

Spice sings in Louisiana, and these fries carry the tune. Paprika, garlic, cayenne, and herbs build a layered heat that never overwhelms.

The fries stay crisp, giving you a clean snap before the seasoning blooms.

Dip in remoulade for tang and depth. You taste smoke, salt, and a little party in every bite.

It is parade energy in fry form, easy to love and hard to stop eating.

19. Maine – Lobster Poutine at Bite Into Maine

Maine turns poutine into a seaside celebration. Crispy fries carry butter-poached lobster that tastes sweet and ocean clean.

Cheese curds squeak lightly, and a delicate gravy ties everything together without overpowering the seafood.

Lemon wedges on the side add brightness if you want it. You get indulgence with elegance, still somehow casual from a truck window.

It is a splurge worth planning a day around.

20. Maryland – Old Bay Fries at Boardwalk Bar and Grill

Old Bay belongs to Maryland like docks belong to water. These fries are coated generously, bringing celery salt, paprika, and briny spark.

The seasoning rides the crisp edges and lingers pleasantly.

A squeeze of lemon wakes everything up even more. Dip in creamy crab dip if you are going full local.

You taste summer weekends, crab shacks, and dockside sunsets in each handful.

21. Massachusetts – Rosemary Sea Salt Fries at Tasty Burger

Massachusetts keeps it simple and fragrant. The fries are slender, deeply golden, and tossed with rosemary that crackles against hot oil.

Flaky sea salt amplifies the potato sweetness without stealing the show.

They pair beautifully with a thin patty burger and a shake. You will keep reaching for the ones with extra rosemary stuck on.

It is a timeless combo that stays crisp to the end.

22. Michigan – Hand-Cut Fries at HopCat Grand Rapids

Michigan’s craft roots show up in the care here. The fries are hand cut, double cooked, and kissed with just enough salt.

Edges frill into crunchy bits that make the basket irresistible.

Three dips let you play with balance: smoky, tangy, and creamy. You will debate favorites with friends and keep stealing from each other’s cones.

They taste like the city’s proud, creative spirit.

23. Minnesota – Lefse Fries at The Naughty Greek

Minnesota nods to heritage with lefse turned fry-like. Thin potato flatbread gets crisped into ribbons that crunch delicately.

Tzatziki cools things with cucumber and dill, creating a playful textural twist.

Lemon squeezes add sunny brightness. You will keep chasing the crispiest shard in the pile.

It is a clever fusion that feels comforting and fresh at once.

24. Mississippi – Comeback Sauce Fries at Rooster’s

Mississippi’s beloved comeback sauce makes these fries sing. The dip is creamy, peppery, and slightly sweet, clinging perfectly to golden sticks.

It turns a simple side into a centerpiece.

The fries themselves are straightforward, hot, and reliably crunchy. Together, they are addictive in a slow, steady way.

You will finish the sauce and ask for more without thinking twice.

25. Missouri – Garlic Herb Fries at Retreat Gastropub

Missouri aims for aroma and balance. These fries arrive glistening with garlic butter and flecked with herbs, smelling like a kitchen garden.

The crunch holds up, and the centers stay tender.

Malt vinegar aioli gives tang without overwhelming the herbs. You will keep alternating bites and sips of a local lager.

It is relaxed, flavorful, and quietly impressive.

26. Montana – Bison Gravy Poutine at The Notorious P.I.G.

Montana’s big sky appetite meets Canadian comfort. Crisp fries shoulder a meaty bison gravy that is savory without heaviness.

White cheddar curds soften into stretchy pockets that squeak just enough.

Each forkful balances rugged flavor and cozy texture. It is the kind of dish that slows conversations and empties pints.

You will remember the gravy’s depth long after leaving.

27. Nebraska – Runza Fries with Cheese Dip

Nebraska keeps nostalgia alive with straightforward fries and a silky cheese dip. The potatoes are golden, lightly salted, and consistently crisp.

Dunking becomes a rhythm you do not want to stop.

The cheese has gentle tang that flatters rather than overwhelms. It is road trip fuel and hometown comfort in one.

You taste simplicity done right, which always hits the spot.

28. Nevada – Truffle Fries at Bouchon

Vegas brings a touch of luxury to the fry. These are whisper thin, intensely crisp, and perfumed with truffle in a refined, balanced way.

Parmesan adds savoriness while parsley keeps things lively.

Dip in aioli or just enjoy the salt and aroma as-is. You will feel fancy even in casual clothes.

They are dangerously snackable and perfectly suited to late-night talk.

29. New Hampshire – Maple Bacon Fries at Lexie’s Joint

New Hampshire pours maple love on fries with surprising restraint. A light glaze brings caramel notes without turning things sticky.

Bacon bits add crunch and a savory pop that rides the sweetness.

The fries stay sturdy, delivering both crisp and chew. A black pepper sprinkle ties everything together.

You will find yourself grinning after each sweet-salty bite.

30. New Jersey – Disco Fries at Tick Tock Diner

New Jersey’s late-night anthem comes on a platter. Crinkle fries hold pools of savory gravy under blankets of mozzarella that stretch for miles.

It is comfort that does not apologize.

Expect some softening, but the ridges keep pleasant texture. Every forkful tastes like after-concert hunger solved.

You will leave satisfied and a little sleepy in the best way.

31. New Mexico – Red Chile Cheese Fries at Frontier Restaurant

New Mexico’s red chile brings earthy heat and deep color. Fries arrive smothered yet resilient, with cheese smoothing out the spice.

The chile’s roasted notes unfold slowly, so you keep chasing another bite.

Add a sprinkle of onion for extra lift. It is hearty, warm, and unmistakably local.

You will crave this combo long after you are back on the road.

32. New York – Pommes Frites with Sauces at Pommes Frites

New York serves obsession-level fries in Belgian style: thick, double cooked, and audibly crisp. The center is creamy like mashed potato, creating a perfect contrast.

The fun comes from choosing sauces, from black truffle to Vietnamese pineapple mayo.

Mix and match to discover your own signature duo. You will stand at the counter, happily focused on flavor.

It is a ritual every fry fan needs on their checklist.

33. North Carolina – Pulled Pork BBQ Fries at Sup Dogs

Carolina barbecue meets fry basket with big personality. Tender pulled pork drapes over hot fries, while tangy slaw brightens each mouthful.

The house sauce threads sweetness and vinegar perfectly.

You will want a fork and a cold drink. There is crunch, silk, and snap in every bite.

It tastes like game day and beach weekends colliding.

34. North Dakota – Cottage Fries at Kroll’s Diner

Round, golden, and satisfyingly rustic, cottage fries make a statement. The thick slices keep fluffy centers while edges crisp beautifully.

Salt lets the potato flavor lead, simple and honest.

Dip in ranch or classic ketchup and you are set. They feel like breakfast and dinner at once.

You will remember how comforting straightforward fries can be.

35. Ohio – Greek Fries at Aladdin’s Eatery

Ohio adds a Mediterranean breeze to crispy fries. Oregano, lemon, and a crumble of feta create a bright, savory chorus.

The fries stay snappy under those toppings, thanks to a confident double fry.

Tzatziki cools the salt and citrus for balance. You will nibble until the plate is spotless.

It is refreshing, satisfying, and easy to recommend to anyone.

36. Oklahoma – Frybread Fry Nachos at The Loaded Bowl

Oklahoma gets playful and plant-forward. Thick fries become a base for queso, pico, and jalapenos, stacking texture without losing crunch.

The dairy-free cheese is surprisingly rich and silky.

Fresh cilantro and lime wake up each bite. You will hardly miss meat here, given the spice and body.

It is comfort food that still feels bright and modern.

37. Oregon – Garlic Rosemary Fries at Little Big Burger

Oregon nails fry texture first, then layers on aromatics. These thick fries crunch loudly and reveal plush centers.

Garlic and rosemary feel woodsy and warm, fitting the Pacific Northwest mood.

House truffle ketchup adds a subtle mushroom note. You will keep toggling between salty and savory-sweet.

It is a balanced, confident fry that earns repeat visits.

38. Pennsylvania – Crab Fries at Chickie’s and Pete’s

Philly game day means crab-spiced fries and cheese dip within reach. The seasoning brings briny warmth and a little peppery kick.

Fries are cut to hold their crunch against the dip’s richness.

The white cheese sauce is silky and lightly garlicky, dangerously dunkable. You will not notice time passing during a game with these nearby.

They are a hometown classic for good reason.

39. Rhode Island – Vinegar Sea Salt Fries at Nick’s on Broadway

Rhode Island keeps the boardwalk spirit alive with refined touches. Thin fries arrive crisp and brightened by a splash of malt vinegar.

Sea salt adds crunch and savory sparkle on the surface.

Each bite feels balanced and clean. You will polish them off before the entree lands.

They are proof that simple, well-executed fries never go out of style.

40. South Carolina – Lowcountry Shrimp Fries at Leon’s

Lowcountry flavors glide over a crisp fry foundation. Buttery shrimp, kissed with lemon and garlic, scatter across the pile.

The fries underneath keep enough crunch to carry the seafood richness.

Parsley adds fresh lift, and a squeeze of lemon wakes up everything. You will want to linger with a cold glass and good company.

It is coastal comfort that still tastes light on the palate.

41. South Dakota – Buffalo Ranch Fries at JL Beers

South Dakota turns up the flavor dial with a familiar duo. Buffalo heat kisses crunchy fries, and ranch cools it down immediately.

Green onions bring snap and freshness on top.

The texture holds despite the sauces. You will keep chasing that tangy-spicy balance.

It is easygoing, fun, and exactly what a burger wants next to it.

42. Tennessee – BBQ Dry-Rub Fries at Central BBQ

Memphis flavor powers these fries with smoky, sweet, and peppery notes. The dry rub clings to the crisp edges so each bite pops.

Dipping in house sauce amplifies tang and molasses richness.

They taste like ribs without the bones, snackable and addictive. You will keep finding your fingers dusted in spice.

It is a signature move that makes perfect sense here.

43. Texas – Carne Asada Fries at Velvet Taco

Texas goes big with steak on fries, and it outright works. Tender carne asada lays over a bed of crisp potatoes, while queso and avocado crema add silk.

Pico brings acidity that keeps everything lively.

Grab a fork and dig for the crispy bits at the bottom. You will cycle through heat, tang, and comfort.

It is a full meal disguised as a side, deliciously over the top.

44. Utah – Fry Sauce Fries at Crown Burgers

Utah’s signature sauce turns simple fries into a ritual. The blend of ketchup and mayo gets a boost from spices, making it tangy and slightly sweet.

Fries come hot, crisp, and ready to dunk repeatedly.

There is comfort in the rhythm of bite, dip, smile. You will understand why locals defend this combo fiercely.

It is straightforward joy in a paper tray.

45. Vermont – Cheddar Curds Poutine at Prohibition Pig

Vermont leans into dairy excellence with local cheddar curds that melt dreamily. Fries stay sturdy under a savory gravy that tastes like long-simmered bones.

Each forkful is wintry comfort, even in summer.

Ale on the side pairs beautifully with the richness. You will savor the squeak and silk in equal measure.

It is small-town cozy with big flavor confidence.

46. Virginia – Boardwalk-Style Fries at Ray’s Real Pit BBQ

Virginia’s version of boardwalk fries is hefty and satisfying. Thick cuts hold heat and crunch, with just salt and vinegar to set the tone.

The potato flavor shines through the simplicity.

They pair naturally with pulled pork and coleslaw. You will keep snacking between bites of barbecue.

It is a relaxed, roadside kind of perfection.

47. Washington – Garlic Parmesan Fries at Beecher’s Loft

Seattle’s cheese royalty elevates fries with nutty Parmesan and roasted garlic aroma. The fries crunch decisively, then meet a creamy cheese dip that is pure comfort.

Sea air makes everything taste brighter.

You will alternate between dipping and savoring them plain. It is indulgent but balanced, perfect for a gray day.

The last bits of garlic are worth chasing.