The 12 Best Damn French Fries in Dallas

The $12 pork belly poutine at Blind Butcher — add an egg for two bucks.
The $12 pork belly poutine at Blind Butcher — add an egg for two bucks.
Catherine Downes

It doesn’t matter who’s president, if aliens zap the planet into coffee grounds or a massive earthquake ruptures us like a molding melon, french fries will live forever. We will all die, and French fries will live on.

Fries are ubiquitous, but their execution varies around the Dallas area. They come in wildly different formats and file sizes and types, little potato columns or tiny waffles or “thrice fried” or in pentagon-like slices.

Some of Dallas' best fries aren’t a side dish, but a meal. It's easy to devour these fries without a burger because they’re good enough to hold their own. Then again, the term "loaded fries" doesn't necessarily mean great fries. Dallas’ best fried potatoes aren’t the best because they’re piled high with glorious cheese and green onions and sour cream. They are the best because the fries themselves are delicious, hot, crispy, salty and boldly potato-y. And some of the best french fries in Dallas are fried in liquid gold.

Get the fries at Ten Bells Tavern with their fish and chips, or, in one of the Observer's 100 Favorite Dishes, covered in this Mornay sauce.EXPAND
Get the fries at Ten Bells Tavern with their fish and chips, or, in one of the Observer's 100 Favorite Dishes, covered in this Mornay sauce.
Nick Rallo

Short Rib Frites
Ten Bells Tavern, 232 W 7th St. 
Ten Bells' short rib frites are a comfort Holy Grail. The fries are sprawled in a small cast iron dish, topped with shredded short rib and a curtainy, velvety Mornay (think a rich bechamel cheese) sauce drizzled with a warm, peppered gravy. On a good day, the short rib has blistered-to-crunch edges. Green onions, showered over the white cheese sauce, provide fantastic color and a rooty, herbaceous bite. Use the fries as edible spoons, scooping cheese and gravy as you go. Paired with a sour beer or cider, it’s the dining equivalent of easing into a hot tub.

Loaded kimchi fries from one of Dallas' best food trucksEXPAND
Loaded kimchi fries from one of Dallas' best food trucks
SsahmBBQ

Kimchi Fries
Ssahm BBQ, locations vary
Odd things occur when you’re eating the kimchi fries at Ssahm BBQ. One forkful causes zips and zaps around you, like you’re a sock pulled from the dryer. Ssahm par-cooks the fries before frying, which helps them stay incredibly crispy under a layer of Monterey Jack and cheddar cheese, diced onion and caramelized kimchi. It’s all run through with a spicy mayo and cilantro for that herbaceous kick. 

Tuesday is for fat frying at Luscher'sEXPAND
Tuesday is for fat frying at Luscher's
Courtesy Luscher's Red Hots

Tallow Fries
Luscher’s Red Hots, 2653 Commerce St.
Every Tuesday, Luscher’s Red Hots eases fries into a hot pool of liquid gold. By gold, we mean Local Yocal beef tallow, which is bubbling hot beef fat. The fries are blanched in oil, cooled, then fried in the fresh Local Yocal beef fat. It’s done to order, which makes for a side that could be the main attraction. If you’re in the mood, get the bacon fries, which get a drizzle of cheese sauce and crunchy bacon bits and green onions.

A pile of fries with Front Room Tavern's wonderful cheeseburgerEXPAND
A pile of fries with Front Room Tavern's wonderful cheeseburger
Nick Rallo

House Kennebec Fries
Front Room Tavern, 6101 Hillcrest Ave. 
The Kennebec potato fries sing at the Hotel Lumen. The kitchen draws the starch out under cold water, blanches them, then fries the potatoes in oil to “golden brown delicious." After their oil bath, Kennebecs are tossed with salt, topped with chives and served with garlic aioli. And they are GBD as hell.

The mushroom poutine is decadent, but the pork belly poutine will alter your DNA
The mushroom poutine is decadent, but the pork belly poutine will alter your DNA
Joy Zhang

Poutine
The Blind Butcher1919 Greenville Ave.
Fries are handled with grace and duck fat at Blind Butcher. The poutine is something primordial and beautiful. Soft, velvety gravy and cheese curds adorn the crown of crispy fries. The first people on Earth, the ones who paved the way for us, should try this poutine so that we may illustrate to them how modern people have progressed. It’s smoky and rich, without foodie-chef-driven pretension. The duck egg takes it into space.

Yucca fries, dusted with seasoning at C. Señor
Yucca fries, dusted with seasoning at C. Señor
Kathy Tran

Yucca Fries
C. Señor, 330 W Davis St. 
If only your feet could be in the sand while eating the yucca fries at C. Señor food stand in Oak Cliff. They’re salty, buttery and tangy from a hit with chile-lime salt that crackles. Who knew a little paper sack could be filled with such crispy on the outside, creamy-soft on the inside not-potato fries? Dipping them into C. Señor's sweet mango ketchup is like taking a bite out of a bolt of Caribbean sunlight.



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