LA Times Rank Fast Food French Fries by Texture & Taste

It’s hard to beat a good French Fry, but get a bad one and you’ll definitely know it, so why put it to risk? Let someone else put in the hard and perhaps even dangerous work of identifying the best and worst when it comes to your favorite side dish. That someone in this case is Lucas Kwan Peterson, a food columnist for the Los Angeles Times. Peterson went through the delicious and not-so-delicious process of ranking the best fries out there (which means he also experienced the worst). Peterson selected participants in his survey based on the restaurants emphasis on speed and where you’re not waited on at a table. The restaurant also needed to have at least 100 locations. In short, only fast food fries were tested—or tasted.

Peterson ranked the fries based on two criteria: taste and texture (texture also included fry shape and mouthfeel). Coming in at the top was Five Guys for their “generous heap of hot, properly salted, natural-cut spuds, with a good balance between crispy fries and the odd one that’s pleasingly soft.” McDonalds came in a distant second, with Del Taco, Steak ‘n Shake, and Arby’s rounding out the top five.

The opposite end of the spectrum might surprise you a bit. Coming in at the lowest five are Weinerschnitzel, Jollibee, Rally’s, Sonic, and In-N-Out at the bottom.

So if you’re looking for a good fry, then you know where to go—at least when it comes to chain restaurants.

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