National French Fry Day 2017: OpenTable Diners Reveal a Few of Their Fave Fries

July 13th holds a special place in the hearts of many as National French Fry Day 2017. Whether curly or shoestring, waffle or wedge, French fries of all shapes and sizes are beloved by Americans nationwide.

To celebrate the entire day dedicated to the salty snack, we surveyed* OpenTable diners on their French fry-eating habits, from their favorite styles, dipping sauces and pairings. While the majority of Americans remain pure in their potato preferences, sticking to plain as their favorite flavor and classic cut as their preferred style, diners are also expanding their tastes beyond the traditional. In fact, 1 in 6 of those diners say they prefer truffle as their favorite flavor, followed closely by rosemary garlic.

Though 1 in 4 Americans still favor the standard cut/classic frites style, sweet potato fries are a close second and continue to pop up on more menus due to increasing demand. When it comes to dipping sauces, Ketchup is still king for nearly half of diners. However, nearly 1 in 4 of those diners are digging another on-trend dipping sauce: aioli.

As far as preferred French fry pairings go, nearly half of OpenTable diners crowned hamburgers, while nearly a quarter said there’s no need to pair – French fries are best enjoyed as the main entrée! When it comes to texture, the perfect balance of crispy on the outside and pillow-y on the inside reigns supreme.

And finally, not only do 1 in 4 Americans say they prefer French fries over their actual meal, but they’re also quick to declare, “Hands off!” when it comes to sharing.

To help diners make the most of National French Fry Day, we reveal a few of our most beloved fry haunts:

Bouchon, Las Vegas, Nevada
Chef Thomas Keller and his team have mastered the perfect iteration of the classic French frites. Perfectly sized, perfectly colored, and perfectly delicious, they make for a steak frites to remember (pictured). Don’t forget the mayo.

Bourbon Steak at the Princess Resort, Scottsdale, Arizona
The first time we had these fries, we were in heaven. They are cooked in duck fat and served to diners as an amuse bouche. There are three varieties of fries – paprika, herbed and salted – and each comes paired with a different dipping sauce. There is a truffle aioli, a barbecue style, and a special ketchup — and all three are delicious.

Christopher’s and Crush Lounge, Phoenix, Arizona
These are so fancy they’re called pommes frites instead of fries, but before you whine, stick some of these in your mouth: truffled frites, yam frites, curried duck frites served with shredded duck confit and curry, and mixed frites.

GT Fish & Oyster, Chicago, Illinois
The chips that come with the classic fish and chips are a terrific example of what a proper chip should look and taste like. They hold their own against the fish and the quaint newspaper wrapper will make you feel like you’ve crossed the pond.

Minetta Tavern, New York, New York
A more causal riff on the classic Frites, these hand cut gems come piled high next to Minetta’s legendary Black Label burger. We like ‘em on the crispier side, but that’s just us.

Nicholson’s Tavern, Cincinnati, Ohio
Prepared with lemon garlic aioli and house-made ketchup, the duck fat on the fries at this Cincinnati pub adds an additional flavor that makes these fries some of the best in town.

Zinc Bistro, Scottsdale, Arizona
Zinc offers two versions of French fries to choose from and you cannot go wrong with either. The first is the standard bistro fries served upright in a metal cup. They are dusted with a little salt, paprika and marjoram and come with two sauces. The second, more extravagant version comes with truffle and parmesan cheese. Indulgent and delicious.