Portobello Mushroom Fries with basil-garlic aïoli
Crisp Yukon fries, Petrossian caviar, salmon roe, citrus crème fraîche, and nine-spice ranch
Curly fries with beef chili, cheddar, cheese sauce or three-cheese blend, bacon and ranch
Schmaltz fries, pollo asado, jalapeño “Cheez Whiz”
Russet potatoes, sausage, carnitas, pork belly, harissa aïoli, Cotija cheese, cilantro
Chefs today are stretching the potato's capability, bending it to glide seamlessly into modern snacks, sides and shareables while counting on its steady stance as one of America’s favorite comfort foods
Spitz Restaurants' loaded fries, with cool cucumber-y tzatziki, a spicy, garlicky tomato sauce, red and green cabbage slaw, diced onions and pepperoncinis.