Nobody knows fries better than the king of Flavortown, Guy Fieri. On “Diners, Drive-Ins and Dives,” viewers have been served some of the most outrageous and delicious fries across America, each pile of potatoes more mouth-watering than the last.
From fancy fries drizzled with truffle oil to meal-worthy orders smothered in seafood chowder, these are the fries that have stolen the show and left fans craving a road trip for their taste buds.
Wet Fries
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At the 59er Diner in Leavenworth, Washington, wet fries take a classic comfort dish to new heights with a two-day labor of love gravy. Guy Fieri was wowed by the beefy concoction, praising its depth and the expertly cooked fries that get smothered in it.
This Washington diner champions the essence of homemade with a pot roast and meatloaf also graced by the same gravy. Flawlessly meshing homestyle cooking with a flavor kick worthy of a fist bump, they show how a simple dish can echo the classic vibe of a New Jersey diner, Fieri-style. The result? A plate of wet fries that’s far beyond the ordinary.
Scampi Fries
At Scolari’s Good Eats in Alameda, CA, your favorite side dish gets a zesty makeover that’ll knock your socks off. They coat their fries in a scampi sauce so rich in garlic and lemon that your taste buds won’t know what hit ’em.
Finished with a shake of parsley, these fries are a tangy twist on the classic, giving you all the succulent flavors of scampi on a perfectly crisp canvas. Lemon zest provides a citrusy zing, ensuring that each bite is bright and refreshingly unexpected. s alike saying, “Holy moly, starchy goodness with a seafood flair!”
Bulgogi Kimchi Fries
At Hancook Taqueria in Atlanta, GA, fries aren’t just a side dish; they’re the star of the show! Bulgogi Kimchi Fries are all the rage, featuring perfectly seasoned fries heaped with marinated rib-eye and a generous helping of zesty, house-made kimchi. Top it all off with crumbled cotija cheese and fresh scallions for an unforgettable culinary experience.
When Guy Fieri got his hands on these fries, he didn’t hold back his enthusiasm for the blend of traditional Korean flavors and the classic American staple. He noted the dish’s complexity, calling it a “powerhouse,” packed with savory, spicy, and tangy notes. It’s a flavor explosion that takes tastebuds on a wild ride, and it’s easy to see why this head-turner became an instant hit on Diners, Drive-Ins, and Dives.
Eggplant Fries
At Blue Pan Pizza in the heart of Denver, CO, the Eggplant Fries are stealing the show! Forget what you knew about fries because these crisp delights are a game changer with their cracker-meal crunch and perfectly smooth interior. Dipped into their quintessential housemade marinara or a garlic aioli, it’s no surprise Guy Fieri hailed them as a standout munch, crispy on the outside and silky on the inside.
Duck Fries
At the Rosedale Diner in Toronto, Canada, the culinary masterpiece known as Duck Fries is taking poutine to luxurious heights. These fries get a lavish upgrade with tender duck confit marinated in maple syrup and an array of herbs, all bathed in duck fat. Topped with fresh Québec cheese curds, oven-baked to melty perfection, and crowned with a rich gravy boasting notes of chocolate and red wine, this dish screams decadence.
Guy Fieri raved about these Duck Fries, praising the melt-in-your-mouth duck and the complex flavor profile of the gravy. He described the creation as a blend of fancy and funky, giving a nod to its comforting elegance with every bite. It’s no surprise that fans confirm these fries as a must-try, offering a flavor journey that’s both playful and sophisticated.
Parmesan Fries with Truffle Cream
At the heart of Chicago near the bustling Wrigley Field, DMK Burger Bar is flipping out fries that are nothing short of legendary. Imagine this: russet potatoes, expertly aged and crisped to perfection, teaming up with sweet onions for that extra flavor kick. What sends these golden beauties over the edge is the shower of freshly grated Parmesan and a dollop of homemade truffle aioli, marrying the earthy richness of white truffle oil with the bright zing of lemon juice.
Patrons rave about these fries, with the crunchy shell giving way to a soft, pillowy inside. And when Guy Fieri himself gives a nod to the harmonious blend of truffle aioli and Parmesan, you know it’s a dish you don’t want to miss.
Bison Gravy Fries
Imagine tucking into a plate of Bison Gravy Fries that can only be found at the funky Arable in Santa Fe, mexico/" class="ddd-auto-link">New Mexico. Here, they cook a bison shank until it falls apart then smother it in a sauce amped up with green chili and a hit of Worcestershire, served with a bone marrow finish for that unapologetic decadence. It’s no ordinary gravy, but a stick-to-your-ribs kind of sauce that’ll have you planning your next visit before the last fry is gone.
The fries themselves are a labor of love, hand-cut from Colorado’s finest organic red potatoes. They’re then boiled and double-fried, crafting that essential crispy exterior with a fluffy heart. When these fries meet the rich bison gravy, it’s like a foodie’s dream sequence in high-definition flavor.