Power Ranking: The Best Fries in Orlando
These are my Favorite Fries in Orlando. Check back every month to see how the list has changed!
Redlight Redlight - Salt Brined Frites
A pound of potatoes, bonus onions, Smothern Sauce Daddy's Notes: Redlight Redlight has done something really special here. Salt brining the fries creates a crispier texture, longer. So when you're on your third Mliko tube and you're going back in for the last few fries at the bottom of the bag, rest assured they'll still be crispy. There are many ways to order these now - disco style or tossed in seaweed butter, but I prefer the original, served with bonus onions (!) and a huge side of their Smothern Sauce, a tangy and smoky house-made aioli.
The Drake - Hand-Cut Frites
Rosemary salt, malt vinegar dust
Daddy's Notes: These are the most decadent fries on this list. Really thick, hand-cut batons tossed in rosemary salt and malt vinegar dust. Order these with the flight of homemade ketchups; it turns ordinary fry-eating into something you'll think about the next day.
Maxtro's - Fries
Garlic butter, Maxtro's seasoning blend, garlic aioli drizzle, fresh parsley
Daddy's Notes: You had me at "tossed in garlic butter." Then you go and add garlic aioli? Madness, I say. The only downside is you have to wade through the crowd at Alfie's HiFi to get these.
Pigzza - Cacio e Pepe Fries
Shoestring fries, parmesan, parsley, black pepper, aioli
Daddy's Notes: Simple, but perfect. I disliked the idea of these at first. Parm and pepper on a fry? I can do that at home. But what the description doesn't tell you is how well that seasoning sticks to the fry fresh out of the fryer. And the aioli is really good.
Ravenous Pig - Truffle Fries
Handcut fries, truffle oil
Daddy's Notes: When your server sets these down in front of you and that first wave of warm truffle oil hits you, it's a magical experience. They come as a side with the Pub Burger or Steak Frites, both exceptional dishes, but I prefer getting them with the Steak, so these greasy spuds can soak up the bordelaise before you dunk them in the garlic aioli.
Bull and Bush Pub - English Chips
Thick cut, seasoned, skin-on, baked
Daddy's Notes: I know. These are baked. Bull and Bush doesn't even own a fryer. But don't let that deter you. These logs are crispy and always served wildly hot. Mix up a side of malt vinegar ketchup and you've got the ultimate dipping sauce. The perfect compliment to a 20oz pour of Guinness and a round of darts.
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