The term "French fries" may refer to elongated pieces of fried potatoes, but it can mean so much more. You can have them straight, curly, fat, thin, sweet, garlicky or crinkle cut. Although the options don't end there.
This is Miami, we like our papas accessorized, blinged out. We have them fried in duck fat, served extra spicy, replaced with veggies and even topped with hunks of meat.
Grab some ketchup as we attempt to make every day fry day with our list of fries gone wild.
10. Papas at Rio Cristal
Any ole restaurant can serve you a dish with a side of fries, but Rio Cristal tops them all. If you get any entree with fries, they will place them right on top. They will smother your meat or sandwich and act as insulation. Burger Beast gave us the heads up on these papas. While Blue Collar may have won his coveted Burgie for best fries; for nontraditional spuds, this is his pick. It may look like too many golden sticks, but once you start, you can't stop. Hide-and-seek is for children, hide-the-steak is for adults. Go crazy!
From portobello fries to fried pickles, many veggies have attempted to replace the almighty potato. Most have failed. Although, for some reason, the zucchini fries ($8) at Cecconi's just work. Maybe it's the beach setting that
8. Polenta fries at Harry's Pizzeria
Creamy polenta takes the place of potato in these thick rectangular fries ($7). They have a crispy exterior and velvety smooth center. They also come stacked like Jenga for a fun table game while you decide on what kind of pizza you want.
7. Tater tots at Haven
Leave it to chef Todd Erickson to make tater tots a classy dish. His version ($9) features Maytag blue cheese, chives and a homemade balsamic ketchup. After seeing what he can do with tots, we are hoping he starts serving tachos (tater tot nachos) at Huahua's Taqueria. Miami needs them.
When a single or double won't cut it, head to Bourbon Steak for Michael Mina's signature trio of duck fat fries. They are available at the bar for just $5. They feature Spanish paprika on one, another has garlic, parsley and rosemary, and lastly truffle fries. The trio is then served with a truffle aioli, barbecue sauce and an onion ketchup. The best part is you're the boss with the sauce so dip in whatever pool you desire. Mix and match, because you gotta dip your stick in a variety of sauce to know what you like.
5. Poutine at Tongue & Cheek
Everyone's favorite Canadian food to eat while drunk is elevated by chef Jamie DeRosa. Simple gravy and cheese curds at Quebec greasy spoon diners are replaced with braised brisket, white cheddar and pastrami spiced fries. His version of poutine ($12) is comforting, hearty and gourmet.
4. Buffalo fries at A&G Burger Joint
A&G has chicken, duck and pork wings but if you want to get away from meat and the bones, try the buffalo fries ($4). These skin on french fries get covered in blue cheese dressing, buffalo sauce and then are topped with blue cheese crumbles. These classic wing flavors work so well with these french fries. One bite and we were given wings and memories of Red Bull and sanitary napkin commercials flew around in our head.
3. Chunk'd kalbi beef tater tots at Sakaya Kitchen
If Erickson's tots had class, then Richard Hales' tots have sass. They are cheesy, spicy and topped with short ribs. If you want to make it yourself, there's a recipe online that takes over 8 hours until you can start popping them in your mouth. We suggest you just spend the $8 and head to either of the Sakaya Kitchen or hunt for the Dim Ssam A Gogo truck.
The same folks who give us the
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
1. Bab's Chili & Fries at The Federal Food Drink & Provisions
Chili cheese fries are for amateurs. The Federal creates their own fries by ingeniously frying grits and placing them with slow cooked venison chili. This playful dish ($14) worthy of quotation marks has fries re-imagined with chili made of wild game cooked with assorted chiles. It brings the heat and makes all other fries in Miami seriously step up their game. Pun always intended.
Follow Carina on Twitter @CarinaOst