Ahhh, potatoes, hot grease and salt -- the simple equation made so complex by so many. They aren't all that hard to make, so how do many places manage to screw up french fries? You know the problems: too greasy, oversalted, heat-lamp limp. That's why the Belgian eatery Cafe Montrose deserves mad, starchy props for its fries. Crispy, golden-brown exteriors give way to fluffy, white interiors. The salt and thickness (not too shoestringy, not too thick) must be measured in back with a triple-beam balance. So precise it all is. Munch them with ketchup or spice things up with garlic-tinged aioli.
Readers' choice: McDonald's