17 Types of French Fries That Make Every Meal Better

Golden, crispy-edged, and salted just so, with soft, cloud-like centers, french fries are universally craveable—and there are many types of french fries to crave. All offer comfort and nostalgia as easily as indulgence and extravagance, earning their place as the ultimate dopamine-delivery finger food. Dipped in ketchup or mayonnaise, smothered in hot gravy and squeaky cheese curds, or buried under chili and melted cheddar, nearly every region in America has its own twist on the infamous french fry. From truffle-parmesan and herby Italian to loaded, Jersey disco-ready, or even  "animal-style," the topping options are endless. Yet beneath all the delicious distractions, it's the fry itself—a deep-fried potato, of which there are 17 types (but who's counting?)—that does the heavy lifting. 

A Little French Fry History

The beloved, crispy fried potatoes we call "french fries" actually have Belgian roots—well, actually tubers, not roots—dating back to the late 17th century. The circumstances surrounding how the French ended up with the credit are a bit murky. Some point to Thomas Jefferson, who enjoyed thinly sliced, fried potatoes "served in the French manner" in 1802. Others say American soldiers stationed in Belgium during World War 1 fell in love with the local chips, but because the Belgian army spoke French, they assumed the crispy spuds were French, too. 

It's All About How You Cut the Fries

The way a potato is cut distinguishes each type of fry. Across the many shapes, there's a simple rule of thumb: the ratio of surface area to interior potato determines how crispy a fry will be. More exposed surface area means more crunch; large cuts give you more fluffy, soft potato protected within. As Martha explains, "thinner cuts yield crispy throughout [the fries], while fatter or bigger cuts will yield a crisp exterior with a very creamy interior." 

And About the Type of Potato Used

Most french fries are made with russets (Idaho potatoes), prized for their high starch and low moisture content, rather than waxy potatoes like Yukon Golds and fingerlings. From there, the fun begins.

Every Type of French Fry You Should Know: From Skinny to Stately

Straight-Cut Fries

The classic. Slender (1/4- to 3/8-inch thick) and about 2 inches long, they deliver the perfect balance of golden, crispy exterior to fluffy interior. Martha uses a mandolin fitted with a french fry blade, soaks the cut potatoes in ice water to remove excess starch, then double-fries them: first to blanch, then again at a higher temperature for that golden crunch.  

Natural-Cut Fries

Similar to the straight-cut, but with skins left on, these rustic fries have a heartier flavor and texture.

Steak Fries

They're beefy in size, and they don't contain any steak. Steak fries are peeled 1/2-inch-thick planks or rectangles, like jumbo straight-cut fries (though they are sometimes cut into wedges). The larger size means a lower exterior-to-interior ratio, yielding less crunch and more soft potato inside. 

Shoestring or Matchstick Fries

Paper-thin (1/8-inch), crispy, and elegant shoestring fries are equally suited to accompany a slab of juicy steak as are classic steak fries. Martha her golden-brown, matchstick-thin hanger steaks with oven-baked shoestring fries. To make them, she cuts potatoes into 1/8-inch thick planks on a mandolin, then stacks the thin planks and slices them into thin slivers before frying.

Potato Wedges

As simple as they sound, potato wedges are just that. These skin-on, triangular wedges have a substantial, soft interior and hearty bite. They are just as good oven-baked as fried.

Cottage Fries

Somewhere between a fry and a thick chip, cottage fries are thin, shingle-like slices, often with crinkle-cut ridges. They are usually fried, though sometimes baked, to offer a light, crisp exterior with a minimal yet silky interior.

Waffle Fries (Gaufrette)

Criss-crossed, lattice-style fries boast the maximum surface area-to-interior ratio. Bounds of crevices and ridges offer extra crunch, with plenty of nooks and crannies for condiment-catching power. Martha uses a mandolin with a ridged plate and turns the potato 90 degrees between each slice to create the perfect waffle fry. In true Martha fashion, she suggests serving crispy, salty waffle fries with sour cream and caviar—pure genius. 

Curly Fries

Cut with a spiralizer, curly fries are about the same thickness as straight-cut fries but wound into tight spirals, which means less surface area and, often, less crisp. The magic happens when those long curls break apart—smaller pieces fry up extra crunchy, creating a basket of mixed textures. Typically seasoned straight out of the fryer with paprika, black pepper, onion powder, garlic powder, and a hint of cayenne, curly fries deliver the perfect balance of flavor, crunch, and irresistible nostalgia.

Crinkle Cut Fries

Slightly thicker than typical straight-cut fries, crinkle-cut fries are cut using a special tool to create a crinkled surface. Their zig-zagged edges create more surface area for crispiness—and more nooks for clinging condiments.

Belgian Fries (the Original Frites)

In Belgium, fries are made with quintessential Bintje potatoes. These low-water, high-starch potatoes are cut slightly thicker, double-fried, creating crispy exteriors to contrast their creamy, yellow-hued interiors. They're served in a paper cone, and the Belgians don't skimp on sauces like mayonnaise on top.

British Chips

These super thick-cut, stubby fries have a notably softer inside and hearty feel, akin to our steak fries. They are the essential partner to fried fish and malt vinegar.

Pomme Soufflées

Of all the french fries in the finger-licking game, pomme souflées are possibly the most French of them all. Delicate, coin-shaped potato slices are pan-fried twice: once to crisp the exteriors, and a second time to puff dramatically into ethereal potato pillows.  

Battered Fries (Coated)

A starchy batter (often beer-based), gives straight-cut fries an extra crunchy, flaky exterior. This golden shell locks in moisture, protecting the pillowy-soft interior from excess oil and preventing limp, grease-laden fries. The result is a sturdier, more satisfying bite.

Tornado Fries

A Korean street food sensation, tornado fries are whole potatoes spiral-cut, threaded onto skewers, and fried until golden and crisp. Their dramatic, chip-like coils aren't just eye-catching, they also maximize surface area, giving each skewer an exceptional crispy-to-soft ratio in every bite.

Home Fries

Not always fried (but arguably best when they are), these rustic chunks of fried potato are often cooked with peppers and onions for extra flavor. Think of them as breakfast's answer to french fries.

Tater Tots

Arguably the most underrated member of the fried potato family, tater tots stretch the definition of a "french fry"—but they've more than earned their place. Grated potatoes are formed and fried into pillowy nuggets with thin, shatteringly crispy exteriors, fluffy, tender interiors, and satisfying, savory flavor. And when it comes to ketchup, tater tots hold their own against any fry.

Honorable Mention: Sweet Potato Fries

Sweet potato fries deserve a special shout-out. Versatile enough to be cut into nearly any fry style, they’re most often served as straight-cut or wedges. Their natural sweetness gives them a rich, distinctive flavor with a bonus boost of vitamin A. But don’t be fooled—deep-fried is still deep-fried. Tossed with Parmesan, sweet potato fries give russets a run for their money.