Ranking Every Frozen French Fry | Best with Babish

Added: 2026-05-09

[00:00:00]French fries. Or as I call them, French fries. French fries. Or as I like to call them, chips. Or as I like to call them, the stuff that's on your eye when you wake up in the morning. Crispy little boogers. But you know what they are. And you can buy them at the store.

[00:00:13]You knew that. But there's several different kinds. You knew that. But there's a lot. I did not know that.

[00:00:20]There is an embarrassment of French fries available at your local groceryer.

[00:00:24]Too many to choose from if you ask me.

[00:00:27]So that's why I'm going to try each and every one. Different brands, different styles, different shapes, different flavors. Rank them triple0ero to 10. And maybe the next time you're in the grocery store, you can make a more informed decision about which kinds of frozen French fries to bring home to your wife and two dogs.

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[00:01:47]First batch, Margaret Thatch. I'm going to be judging these fries blind for some reason uh to ensure objectivity.

[00:01:57]>> That frozen fruit that frozen potato.

[00:02:01]>> They're thick. They're girthy. Some of them are rather flipsy dude to flop nappa. Come on, guy. Don't you're thinking too much. Don't worry, man. It happens. You know, undersulted, very potatoey flavor. It tastes more like a potato than a French fries. If you made French fries at home and baked them in the oven that has that kind of flavor, reasonably crispy, some of them, some of them not so much. We're making all these in an air fryer, which objectively produces the best frozen reheated French fries. Other than deep frying, like you can just straight up deep fry frozen French fries. They're French fries. They taste very just, you know, like you heated them up in the oven. They're fine, but they're not very good. They're just boring. I'm going to give these a five because they're positively middling. Uh oh. What are they, Sawyer?

[00:02:44]Oh, they're Horida crispy straight cut fries.

[00:02:49]>> Turns out it's a potato.

[00:02:52]>> Five for straight cut fries because like now you didn't have to say that. You didn't have to use that word. That's a microaggression. Okay. Fries unless otherwise specified are straight. Fries are born straight. All right. Next up, we got some little skinny guys. Some little shoe strings. They're a little overcooked, but they look delicious.

[00:03:14]Just play. Got slippy fries. I like them cooked this way because they are crisp almost throughout. These taste and feel as though they were deep fried. Much better flavor. Probably by virtue of them being so small. There's less potato in the center. You have mostly fry happening in these fries. Here's the thing with the air fryer. I love the air fryer, but it imparts a flavor. At least mine does. A plasticine flavor that's a dead giveaway. I can tell I can taste anything that's been air fried. doesn't bother me, which is why I still like it so much. But I'd be able to tell is what I'm trying to say. They're getting into good territory. So, I'll give them a six. They're better. It's still not like transcending the home fry conundrum. What are these? What What What is this stuff? Extra crispy fast food fries. What makes them fast food fries versus just extra crispy? Do they have any in them? There's too many ingredients in these fries. There's too many. There's less in in McDonald's French fries than these. There's more stuff in this. There's rice flour, cornstarch, sodium bicarb, sodium acid phos pyrophosphate. Sick. Wait, dextrose. Wheat dextrose.

[00:04:22]Uh, uh, benafiber. This is wheat dextrose.

[00:04:25]And it's added to a lot of commercial fries to help increase and prolong crispiness. So, this has a whole bunch of crisp enhancers in it. Why wouldn't they just use that across the board? I don't understand. Well, I'm not here to answer those kinds of questions. I'm here to promote Benafiber. Not the sponsor of this episode, but something you should probably be taking because let's face facts, your colon is a mess.

[00:04:49]Next up, we represent the Crinkle Cut Guild. All that extra surface area can mean extra crunch. But will it? But but do it. But shall it? Not that one.

[00:05:02]Definitely crispier than the straight cut. But no, they have that that very just like tuber kind of dirty flavor.

[00:05:08]Like it just it it almost tastes like the skins are still on it and they didn't wash them. Something about crinkle cut fries always read as very homemade to me even though it's possible to make this shape at home.

[00:05:20]Like I've tried and I had to handcarve it because it was hell. I see this being served next to a burger that was microwaved. It's five. A little crispier than the straight cut. They still have that same like very not restaurant flavor. And really that's all you're after with fries is restaurant flavor.

[00:05:37]You don't want homemade tasting fries.

[00:05:40]Dude, these are crinkle cut, too. We have some more crinkle cut fries. That's weird.

[00:05:49]They are quite a bit crispier.

[00:05:53]You hear that, Bab? Definitely crispier.

[00:05:55]Definitely using some kind of starch or something cuz they have that taste. I don't know. The the I I think there's a starch being used on this. It's probably just the extra crispy version of the crinkle cuts that we just had. This is a perfect analog from the straight cut to the to the thin and crispies cuz this is just a crispier, slightly tastier version. These are also a six. They're improvement. They're still very much frozen French fries. Let's see what we got. Oh, there we go. Yeah. Why in the do they make extra crispy and also normal crispy? Are there people out there who don't like crispy French fries? I know they're the the British, but they they don't count. Same exact recipe, different shape. No wonder that it gets six steak fries, or basically British chips. They're big. They're steak cut. I don't know what that means, but you know, they look like a big old steak of potato.

[00:06:44]Almost universally flab city. These are never crispy. Even at restaurants, I've never had a crispy steak fry. These are for people who love the fat and starch and carbs of of potatoes, but don't want the pleasure of a crunch. They suck.

[00:06:59]These were air fried, but they taste like they came out of an oven. They they have the the sogg factor. The oil kind of leaks out of them, like it leeches out when you press it. They're boring.

[00:07:09]They're big and and soft and floppy and fluffy. And this is not what French fry culture is all about. I'm inclined to give these a um a three. They're a very disappointing potato product. What do we got? Oh, here we go. Jesus. We got Orida classic steak fries. And they're they're right about that. They're not good. They suck. Uh I don't like them. Three. What What are these? These aren't straight.

[00:07:34]They're all curly. Next up, we have some curly fries that are seasoned. I wonder if they make curly fries that aren't seasoned. I've only ever seen seasoned curly fries in restaurants and otherwise.

[00:07:47]Paprika, garlic powder, maybe onion powder, black pepper. Those are good.

[00:07:52]Honestly, those are good. Damn.

[00:07:56]That These do not taste homemade. They have a nice seasoning to them. Great crunch. The crispiest ones I've had so far. Nice flavor. Very, very mild seasoning. Like less seasoning than Arby's. I'm going to give them an eight.

[00:08:10]They're great. They're fantastic. What are Whatever are they?

[00:08:15]They are the last of the Orida. The last of the Moakans 2. Last of the Oida.

[00:08:22]They're great. That's why I gave them an eight. Now it's getting late, so we're going to have to wait.

[00:08:32]That's all I got. All right, we have some like, you know, starting to edge into McDonald's's house. Ronald McDonald's house. Goo. These taste weird. These have a very strange off flavor. They have a nice crisp to them.

[00:08:47]Whenever I can't identify this strange kind of chemical flavor in food in in mass- prodduced food, my brain always goes chlorine or bleach. Like there's this I don't know what that flavor is cuz I catch it a lot and I'd really like to know, but it has that it has this strange almost cleaning product flavor behind it. Would I rather eat the steak fries? Yeah, cuz they at least taste like potatoes. These taste wrong. Uh, I'll give I'm gonna give them a two because they're not like but they're like that's not how you should feel about food. Okay, we have moved on from it and into John McCain's 5minute sho string fries.

[00:09:25]Five minute shoring fries. I wonder if that's why they suck. Some more crinkles are crangling in the in the in the in the in the in the coupe to now.

[00:09:38]kind of a chalky almost bready texture to the potato. Like it's not fluffy.

[00:09:42]It's it's it's almost mouth drying like it provokes thirst if you will. Not terribly crispy but you know serviceable. And the flavor same like chloriny kind of just just some results of the process is resulting in a results that I resultantly don't very much enjoy. They're not terrible, but they're also not very good. I'll give them a four cuz they're just like blleh. What do we got here? McCain's back. John McCain lives again.

[00:10:13]Our crowd-pleasing family favorites make delicious meals easy, bringing everyone together over perfectly crispy, delightfully tasty fries. For all the ways you show your love, we're happy to be by your side. So long as that love is between a man and a woman. This little crinkle went to market, dusted itself in flavor dust, and came back home all seasoned.

[00:10:35]Why do those have a better texture than the nonseason ones? We we literally cooked them in the same batch in the same air fryer for the same amount of time. They're significantly better because not only do they have a better texture for some reason, the flavor covers up that kind of weird off chemical flavor is it's it's covering it up. So, all you taste is a seasoned French fry that's reasonably crispy and has a decent texture. These I'm going to give a six. They're not like blowing my mind, but they're good. I'm still getting that off flavor on the tail end.

[00:11:06]Not a six. I'm going to give it a five.

[00:11:08]McCain seasoned. The hell you say? Next up, what we have appears to be a a manner of French fry. These look like a classic fry to me.

[00:11:20]Those aren't bad. I was looking at these thinking >> these are going to suck. Look at them.

[00:11:24]>> But they're not bad. The flavor is good.

[00:11:27]They're really fluffy but moist in the center. It's nice. If you gave them another minute or two, they'd be really crispy. But they're already nice and crispy. They have one of the cleaner, more neutral flavors of any of the fries that we've had thus far today.

[00:11:38]Definitely not, you know, getting on a restaurant level of any kind. But boy oh boy, is this a serviceable French fry.

[00:11:43]These are solid. I'm going to give them a seven. They're just a solid homemade French fry. About as good as homemade tasting can be. All right, what do we got? McCain Extra Crispy Classic Fries.

[00:11:55]All right, we have a lumpier looking, perhaps battered fry that seems as though that they have a coating of some kind on them.

[00:12:07]Now, now weird off flavor. The unbranded fries are way too soft. I'm not going to put that in my mouth. And the browned ones taste burnt. Like any browning on these tastes burnt. It's definitely battered. It has this lovely bubble structure on it which gives it a nice crunch, but the flavor is not there.

[00:12:22]Overall, unenjoyable to eat to the mouth. I will give them a three. There's no winning with this with these. What do we got? McCain is back with craft beer battered fries.

[00:12:35]So, beer battered.

[00:12:37]That's interesting. Is there actual beer in this? Yep. Contains 2% or less of beer. It's got a whole bunch of other, you know, crunch additives in there. All right. We have some yellowy pissy fries.

[00:12:50]Uh, these look like they've been battered. Perhaps there is a bubble structure. Pronounce it bubble structure. I want to see these the these pre-baked because it looks like they sprayed them with golden bread. Doesn't look like it came from nature or nurture.

[00:13:04]Very factory tasting. Again, that strange off flavor that comes from a lot of mass-produced foods, especially simple ones where you can pick up on extraneous flavors. They have a solid crisp. They have a decent texture.

[00:13:17]Flavor's just not there. As such, I'm going to give them a five cuz outside of that strange offness that you might not even pick up. They just taste weird. So, yeah. We have grown in Idaho Lamb Weston. They uh they fall apart in the flavor department. Everything else pretty solid. We kind of need that flavor. A new kind of fry here.

[00:13:37]Something with it that's very crinkly. I do like that these these are the first skin on potatoes that we've gotten. And you know, I dig that. wastist not want.

[00:13:45]You know, I don't know how or why, but those taste better. And they're still not great, but they they lack that weird industry flavor. They have a solid texture. The bites with the skin on them have like the flavor of baked potato, which is kind of nice. Like the rest of it tastes like a fry, but then you get these hits of just potato. I don't think I can give them anything better than a six. They're solid. Like these are good.

[00:14:10]I'm so sick of fries already.

[00:14:13]I'm still eating them. Six. Lamb Weston's super crispy crinkle cut fries.

[00:14:20]The temperatures at which you make fries vary wildly. Not the oven. Oven's always 425 or 450. But air fryer, I've seen as low as 325 and as high as 390.

[00:14:33]I've been I' I've seen some things. I've been places and I've been things.

[00:14:40]Well, we've wandered into the world of waffle. Waffle cut fries, that is.

[00:14:45]That's what these are.

[00:14:49]They're crispy, but not crunchy at all.

[00:14:51]It's different from the other fries that we've had this far. It's a very thin sort of structure of crisp around the outside. Uh, and the rest is just very soft underneath. They have a very natural potatoey flavor. They're undersulted. And that's it. Middling.

[00:15:04]So, five. I'll give these a five.

[00:15:06]They're not offensive in any way, but they're not standing out in any way.

[00:15:09]Well, Lamb Weston is back with some super crispy waffle fries made with 100% relied potatoes. It tastes like their standard French fry, but in a different shape. So, it's got that slightly strange flavor and the texture is just not that great. Like, it's okay, but it's not. I'm not revising my score. Why am I still talking? It's five. These get a five. And that's what these are. So, now you know what the five is. That's what I'm doing. Oh, some more waffle cut fries. But these ones bear seasoning because they're seasoned waffle fries. I don't know if these are the same manufacturer. These have a different feel. They smell different because they're seasoned. These taste nice. That like the seasoning is not strong enough.

[00:15:46]I want it to be stronger, but the potato flavor is solid and they have an oilier, more powerful crunch. I'd be very surprised if this was also the lamb Weston cuz this is totally different vibe with these. I'm happy with those.

[00:15:59]Not blown away.

[00:16:01]That's a six. We got ourselves a six.

[00:16:04]Alexia, that one French fry company you see in the grocery store that you couldn't name with a gun to your head.

[00:16:11]Yeah, I mean these are these are good.

[00:16:12]They definitely are better than uh Lamb Weston, which is sticking in my head better than Alexia.

[00:16:20]Okay, next up we have some fries.

[00:16:25]Nice and crispy. Not too potatoeye, if you will. Definitely French fryish flavor. Well, we got to rank things that only have three attributes about them. They're good. They're fine.

[00:16:38]They're good. Solid flavor, solid texture, solid everything. That's a good fry. I'm going to give it a seven cuz I'm feeling beneficent. I'm feeling benificent.

[00:16:49]Alexia's back in there. Better than ever. Yeah, it's a good fry. One of the better tasting fries that we've had thus far. This is a French fry. Um I can't tell if it's seasoned or not. It looks like there's some stuff on it. Doesn't smell seasoned. Looks seasoned.

[00:17:05]More crunchy than crushed. There's a crunch, but it has give to it. Like, so when your teeth bite down into it, the whole thing compresses a bit before it cracks. You know what I mean? I see stuff on them. I don't taste I don't taste Jack. I only taste fry. That's okay. As long as they're not seasoned fries of some kind, then I'd have to kill them. They're seasoned. Dill pickle seasoned fries. That's the last thing that these taste like. I'm so glad I didn't know what these were. I would have been so angry. And now I am, though. The First off, the seasoning disparity between the picture and the fry is halting. These savory, slightly tangy fries. God, I wish they were tangy. I'd give anything for them to be tangy. I would love for these to be dill pickle fries, but they're not.

[00:17:56]They're just fries. And they have a weird wet crunch. And I didn't grade them yet, so I shouldn't have gotten the bag. You know what? No. No. I'm glad I saw the bag. I would have ranked these a five. Good, but they're not bad. But now that I know that they're supposed to be dill pickle fries, an anger has been awoke. An ancient old anger has has has woken up like like trapped greenhouse gases in the in the polar ice caps. I'm going to give them a four because they don't they're not gross, but they are a huge letdown from what they could and should be. All right, we got some more French fries here. I'm so sick of freaking How many more do we have?

[00:18:35]These better not supposed to be seasoned. They better not supposed to be. Those taste fine. These taste very homemade. I have no other descriptors.

[00:18:46]This tastes like the other ones that tasted this way. That is to say, nothing approaching a restaurant kind of fry.

[00:18:54]They're very middling. They they they they have a decent crunch, okay texture, a little dry. I don't think there's any salt on them. I don't think they've ever even heard of salt. I'm going to give them a four because they are just just comically just plain. We have Jesse and Ben's classic sea salt house cut fries made with avocado oil. A stunningly beautiful picture that does not live up to the picture. They're two grown men in a little boy costume pretending to be an adult of French fries.

[00:19:23]What the is this? It's the first one. It is the first one to only have potatoes, oil, and salt. And the salt is a lie.

[00:19:31]There's no salt in here. And that's why I docked a point. Well, anyway, those are pretty whatever. Uh, sorry, Jesse and Ben. I'm sure you guys are so cool.

[00:19:39]Next up, we have some really unevenly cooked fries. Say that or they're raw in the middle and they're burnt on the tips.

[00:19:48]They taste very natural, but just like a potato. Like that. Tastes like a roasted potato with no seasoning, with zero salt. Wow. They really fry up unevenly.

[00:19:58]That's crazy. Oh man. Oh, does anybody else else's day just get ruined just now? These suck uh because of the uneven brownness. The brown parts taste burnt.

[00:20:08]The unbr parts are are a nightmare. They have no seasoning whatsoever. And they taste natural. It's the only thing they got going for them. This This is so unacceptable. The the unevenness is really bothersome. I'll give them a three. What's the These are cooked in beef tallow. Doesn't taste like it. Ingredients: potatoes, beef tallow, salt. I call bull.

[00:20:33]That does not taste like beef tallow whatsoever. In beef tallow, we trust.

[00:20:38]These fries are cooked in 100% grass-fed beef tallow, not processed oils. It's the traditional way fries were made for hundreds of years. I'm glad I gave it the score that I did because it sucks.

[00:20:47]These are some terribly long French fries. My wife better not see these.

[00:20:52]She's going to get the wrong idea of how long a fry ought to be.

[00:20:57]Oh my. Nice and crispy. They're light.

[00:20:59]They're like airy. Um the filling is good and fluffy, but it's not dry. I like that they are skin on. That's cool.

[00:21:06]But they're not being showy about it.

[00:21:07]Still under season, but I detect salt, unlike some of these other fries.

[00:21:11]They're they're they're good. They're good. I'm going to give them a seven.

[00:21:14]They taste like good French fries from a diner. Maybe they're not the crispiest.

[00:21:19]Maybe they're not the sexiest, but they show up, do their job, go home, wife, sleep like a baby. Uh oh. So, that's like a diner that wants to be or fast food restaurant that wants to be a diner kind of. For more than 60 years, our friendly car hops have been serving up American classics carside at our drive-ins across the nation. Now you can enjoy our fries right in the comfort of your own home. Golden brown and perfectly crispy. That is one of the most earnest descriptions I've ever seen. Now that I know that they're Sonic, they do remind me of the Sonic fries 100%. Um, so that's pretty cool that you can enjoy their fries right in the comfort of your own home. Period.

[00:21:59]Golden brown, perfectly crispy. Okay, we got some big old stakums here. These ones definitely have been coated. You can see very clearly a robust coating of starches and leavenveners and all manner of of fy.

[00:22:14]Definitely crispier than the other steak fries by virtue of all these coatings.

[00:22:18]So I just I can't get behind steak fries. They're too dense. Like there's no way that you're going to get a a a a light fluffy texture in these guys.

[00:22:27]They're going to be thick and hearty like a chunk of roasted potato. They're not going to be light and fluffy. So they're never going to be aces in my book. But this is a market improvement upon the Orida steak fries. The seasoning is extremely light. You can barely taste it, but it's there and it's nice. As far as steak fries go, it's not a bad situation at all. I'll give these a six. Red Robin. Yum. Known as the gourmet burger authority. That's a self-escribed title. How can you be known as something when you clearly made that yourself? Uh, okay.

[00:23:04]Can't wait to try these crinkle cut fries because I love crinkle cut French fries.

[00:23:12]Oh. Oh.

[00:23:16]Whoa. Those French fries are as dry as my daddy's tit. I'm going to have one more just in case I had a lemon. Oh, these suck. This is the driest fry. I don't know how to describe it. The potato is so dry and mealy that it just sucks the moisture out of your mouth.

[00:23:31]It's really unpleasant. They have a decent crunch. Flavor is not bad.

[00:23:36]Oh, that's so unacceptable. It's the only thing wrong with them, but there can only be three things wrong with fries. So, these are really uh pretty bad. That dryness is so off-putting. And the texture is weird, too. It's mealy.

[00:23:50]Um, so I'm going to give these like a three. I would not want to eat any more of these. Strong roots because potatoes are roots. Are they roots? I don't think so. Light and fluffy, crispy and crinkly. These tasty fries are ready for the bite. Ready for the bite? Are you ready for the bite? Oh man. Next up, I'm super excited, Babish fam, because I love crinkle cut French fries. And what do I have here before me but some crinkle cut French fries that I'm going to eat now and tell you just how good they are, cuz I love crinkle cut French fries.

[00:24:25]Much better texture in the fry. A little dense, but nice and moist. Uh, decent crunch on the outside, decent flavor.

[00:24:31]I'm I'm losing objectivity because I want to get this a negative triple zero because I I hate French fries right now.

[00:24:38]I've never gotten so sick of something so quickly. These are good. These are solid. They're good. Nothing special, but they're good. We'll give them a six.

[00:24:47]What are they? Our very own Waganamanss, or as it's known colloquially, Wegman's.

[00:24:54]Usually Wegman's blows my dick straight off my waist, but right now they're just laughing.

[00:25:02]That's it. Um, Wegman's, good job. One thing I should say before we get into these is that I love seasoned French fries. So, I'm very excited to now be having seasoned French fries. Tell you about them.

[00:25:18]Oh, rosemary. Nice rosemary flavor. Not overwhelming, but just enough to cover up any, you know, fries out of the oven flavor. The crisp is good. They brown unevenly, but they look very kind of like, you know, rough and tumble, you know, like I can fix them. I like them.

[00:25:36]They're the first fries that I've had today with any kind of discernable flavor. So, they're a miracle for my mouth. They're really tasty and they're solid. I'm going to give them a seven.

[00:25:47]The rosemary is a really nice upgrade.

[00:25:48]What do we got? Waggman's is back with Tuscan Herb fries. Wgmans to me is a very ' 90s company because I grew up uh with them in the '9s. So, in my mind, they're 90s. And the most '90s thing on the planet is tuskcen. Anything tuskcin style. And what makes these tuskcen?

[00:26:09]Potato, sunflower oil, olive oil, olive oil, rosemary leaves, salt, rosemary powder. So, experienced Tuscanyany with a little bit of rosemary on your French fries is still aces in my book.

[00:26:23]Aces being a seven. And next up, we have some crinkle cut fries. I love crinkle cut French fries. So, oh, these feel soggy. They're breaking like it's not even a problem. They look like worms.

[00:26:39]Oh.

[00:26:41]Oh, soggy, flavorless, not very crispy on the outside. And I don't think it's an undercooking thing. You can see how well brown they are. I don't think you'd want to go any darker than that. I think these are just inherently flawed. I think they're just going to be soggy no matter what. Underseasoned, mealy, floppy. They pretty roundly suck. This is something where if I had it, I would be like, "Okay, bagged fries 100%." You baked these in the oven, didn't you? You didn't even You didn't even try. I'm going give them a three because they're edible. Like there's nothing gross about them. They just suck. Uh what are they?

[00:27:15]Nathan's. I do remember their fries whenever I've had their fries them not being crispy at all. So like this is dead accurate. Like jumbo crinkle cut French fries.

[00:27:26]In addition to selling the country's newest taste sensation, the hot dog, Nathan and Ida served golden crinkle cut French fries. Nothing like ordinary fries. These were made from fresh peeled potatoes.

[00:27:39]These do taste exactly like the ones from Nathan's. These are darker and like more cooked than the ones at Nathan's.

[00:27:46]And they're still soggy. So that sucks my ass. Time for my favorite part of the day. It's fry time.

[00:27:54]All right, last fry of the day. I can do this.

[00:27:57]Thank god they're crinkle cut cuz I love crinkle cut fries.

[00:28:02]You know what's the funniest part about that bit? I don't I don't like I actually don't like crinkle cut fries. I prefer normal fries.

[00:28:11]What is that flavor? It's almost like vinegar without the sourness.

[00:28:15]Very off-putting tasting fry. It It tastes very chemical. Um it smells chemical. The the texture and the crisp are good. Like it's got a solid crisp on the outside. Definitely using starches and powders. The texture is fine. The flavor is downright off-putting. Not like gross. Just what is that? What the hell's going on here? As such, I don't think I can get mad any better.

[00:28:40]I've been waiting to do this all my life. When I was born in Paris, Texas, my two dads told me, "Son, one day you're going to understand why we put ketchup on our fries and not in a dollop on the side." And that day is today.

[00:28:55]Thank you, Dads.

[00:28:57]God, finally. I wanted ketchup so bad.

[00:29:01]Just a little bit of ketchup.

[00:29:04]And all the flaws of this fry just flew away. Whatever weird flavor there was has been just drowned by the joy of ketchup. But it's, you know, it's good that I did it without because and I was able to pick up on the incredible subtleties of modern-day French fries.

[00:29:20]But I can't let that cloud my judgment because I'm judging these without ketchup. And without ketchup, I can't award them any better than A5 because there is that strange flavor. It's not gross. It's just off-putting. And everything else about them is really solid. What do we got? Arby's crinkle fries. Where are the curies? Why is this even a thing? Does anybody ever order the crinkle fries from Arby's? We forgot the Arby's curies. And I would be in derelict of duty. I would be dishonorably discharged as Babish in chief if I didn't order them on Instacart right now and get them in a little while. Until then, I'm Babish.

[00:30:00]You're a different person. and together we'll get through this.

[00:30:10]Thank you, Arby's Curies on Deckington.

[00:30:14]All right, before we get in this, there's something you should know about me. I love curly fries.

[00:30:21]These short and curlies got me made by the short and curies cuz I would call that indistinguishable from Arby's curly fries which are amongst the most above average fries in the nation. Not going to put them up there with McDonald's. I'm going to put them way up there above Burger King. And these are exactly like the ones from the store. These are even crispier sometimes than the ones from the burger store, the ro the roast beef store, which is crazy.

[00:30:44]Like sometimes you get those and you know you'll have a bunch of crispy ones but some sggers in there. But because you're air frying them yourself, you you're in control. You have the meats. I'm really glad we did this. I'm glad that we sat here. These guys get a 10. They're perfect. They're perfect. As far as how fries that come out of your house where you live, you can't do any better.

[00:31:06]And there you have it, folks. The one and only 10 season curly fries. This is the apex predator of the home French fry sector. Thank you so much for watching.

[00:31:15]Please let me know in the comments below which frozen French fries are your favorite. Which ones did I miss? Which ones was I wrong about? Which ones was I too right about? Which ones struck closer to home? What do you want to see me rank next on this show? And what's going on with you lately? You've been a little withdrawn. Is everything okay? If it isn't, I suggest you go out and pick up some Arby's seasoned curly fries. And I suggest that you do it with Babish.

[00:31:40]Thanks again to Chime for sponsoring this episode. If you are one of 82% of Americans that don't have a high yield savings account, you should consider Chime. In addition to the savings account, you get 5% cash back with the Chime card on the category you choose.

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