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Marination Ma Kai
Marination Ma Kai is the only location within Marination Nation that serves fries—hand cut and fried twice, a fine addition to the beer—battered, panko-crusted fish-and-chips. You can dip them in housemade malt ponzu vinegar, Marination’s miso-ginger tartar sauce or loco moco gravy, with a side of skyline view. marinationmobile.com/ma-kai
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Safeco Garlic Fries
Fine, Safeco’s garlic fries may be precut, packaged, and not locally sourced. But the aroma wafting throughout the ballpark makes them awfully hard to resist. The stadium classic consists of potato sticks that are fried, salted, and absolutely covered in garlic, causing the taste to stay with you for days—careful where you breathe. seattle.mariners.mlb.com
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8oz. Burger Bar
According to chef and owner Kevin Chung, 8oz. Burger Bar has a precise soak, blanch, double-fry process that results in “crispiness on the outside and mashed-potato-like texture on the inside.” He uses Kennebec potatoes for a distinct flavor and the perfect crunch. And we haven’t discussed the beef-cheek poutine yet. 8ozburgerbarsea.com
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Restaurant Marché
“I wanted to make the perfect French fry, and that’s why I decided on the Kennebec,” says Greg Atkinson, chef and owner of Restaurant Marché on Bainbridge Island, on the potato with a cult following. His are steamed in his combination steamer–slash–convection oven, then cooled and sprinkled with potato starch and rice-bran oil. Then they’re fried and dusted with a dried blend of French sea salt, chives, chervil, tarragon, and parsley. restaurantmarchebainbridge.com
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Spur chef and co-owner Brian McCracken uses a French mandolin for thin julienne cuts resulting in some insanely flavorful matchsticks, tossed in smoked olive oil with salt and minced chives. spurseattle.com
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Restaurant Zoe
Owner Scott Staples says the process for Restaurant Zoë’s crispy, delightfully greasy, herb-speckled fries is pretty simple. The cut potatoes are blanched for four minutes, then seasoned with salt. When ordered, they are fried to a crisp and seasoned again with a mixture of tarragon, parsley, and chervil. You know—totally simple. restaurantzoe.com
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The Swinery
The Danger fries at The Swinery are, well, dangerous: smothered in a bacon and blue-cheese bechamel. Head chef Kim Leveille explains that the sauce is technically a Mornay, the term for bechamel (aka rendered fat—from housemade bacon—plus butter, flour, and milk) with cheese added. The fries themselves are hand cut, cooked in rendered pork fat, and tossed with fresh chives, fresh garlic, and smoked sea salt. swinerymeats.com
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You can’t go wrong with Dick’s greasy, floppy fries, even if it is 2am and the majority of the crowd (yourself included) is most likely intoxicated. Contrary to what you may expect from a fast food joint, the Northwest potatoes are hand cut throughout the day to ensure freshness and fried in high oleic sunflower oil (the kind with lots of good fats). ddir.com
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Coterie Room
The Coterie Room couldn’t pull off one of the best poutines in town without some seriously impressive fries. Chef and co-owner Dana Tough said the technique is similar to Spur’s, only the fries are cut thicker. Once they’re tossed with rosemary oil, salt, parsley, and chives, it’s time to smother those bad boys with pork shoulder gravy, fried cheese curds, and herbs. thecoterieroom.com
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Thierry Rautureau is a rare Seattle chef using the labor-intensive, classically French method for creating the perfect, puffed-up specimens known as the basket of souffle potato crisps at Luc. There are basically a million ways these little potato pillows can go wrong (shape, thickness, moisture content), but the results are invariably brilliant, seasoned with salt, served while still warm, and paired with harissa aioli. thechefinthehat.com
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Li'l Woody's
Marcus Lalario, owner of L’il Woody’s, has fond childhood memories of dipping his fries in a Wendy’s frosty drink. And so he created the brilliant Crack Fries, wherein fries made with hand-cut Idaho potatoes are served with a Molly Moon’s milkshake for dipping. Or go for the queso fries with housemade cheese sauce. lilwoodys.com
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Marché Bisro and Wine Bar
The key to Marché’s pommes frites may be the peanut oil, which chef and owner Daisley Gordon says makes for a particularly rich potato flavor. Or it could just be the red-skinned, yellow-fleshed Desiree potatoes from Olsen Farms. We just love that they’re the perfect crisp and we can dip ’em in either ketchup or housemade malt vinegar mayonnaise. marcheseattle.com
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Canlis’s truffle fries may look like a bar snack, but they’re just as labor intensive as some of the dishes served in the dining room. The fries are hand cut, rinsed to eliminate as much starch as possible, and sent through two cycles of frying and cooling to attain optimal texture. Finally they’re tossed with chopped herbs, white truffle oil, and kosher salt. canlis.com
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The Wurst Place
The Wurst Place takes great pride in its 100 percent gluten-free, Belgian-style frites; one Belgian-born customer supposedly swears they’re better than the versions from his homeland. But wait, don’t forget about the extensive list of dipping sauces—Parmesan peppercorn ranch, basil aioli, garlic and rosemary aioli, honey mustard, sriracha Thai chili, chipotle, and hell sauce made from ghost chili peppers. thewurstplace.com
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Baguette Box
We know, again with the truffle fries. But the ones at Baguette Box are hand cut, fried, and doused in truffle oil. baguettebox.com
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