Best French Fries In St. Cloud
Raise your hand if you've ever eaten a plate of french fries that wowed you. What did it for you? Most Minnesotans don't mind laying down the cash for pricey french fries if they taste good and send you home full. Ask one of these Minnesota northern folks where to go for the best french fries, fries with the WOW factor, and stand back. Their eyes will light up and the boasting will begin. Excited talk can get a bit jumbled, so refer to this list for the information you need about delicious french fries in St. Cloud.
Classic Fries
Val's Rapid Serv
628 St. Germain Street East
St. Cloud, MN 56301
(320) 251-5775
Although Val's Rapid Serv stays under the radar with little advertising, it draws in customers daily from all over. This little building on the corner of a busy intersection would normally be passed by if it weren't for the old-school, illuminated sign. Val's quirky setup includes touch screens for customers to place orders. The large quantities, low prices and quality taste draws a crowd of regulars. Go home with a grease-stained bag full of classic french fries, cut thinly and cooked to the point of slight crispiness.
Kay's Kitchen
303 College Ave
St. Joseph, MN 56374
(320) 557-0030
www.kayskitchen.us
Price: $2.99
Hours: Mon to Thurs - 5:30 a.m. to 8:30 p.m., Fri - 5:30 a.m. to 9 p.m., Sat - 6 a.m. to 9 p.m., Sun - 7 a.m. to 8 p.m.
Kay's Kitchen makes only one kind of french fry, and it's a classic. The medium-sized fries come crispy and seasoned to perfection with salt and pepper. Sometimes, Kay's will feature special seasonings like parmesan and garlic, sour cream and onion, salt and vinegar or cheesy fries. These options are only offered occasionally, so try your luck any chance you get. Order a generous portion to share, served in the traditional red basket with checkered paper, or as a complimentary item with your burger.
Related: Best Burgers In The Twin Cities
Waffle Fries
Granite Edge Cafe
244 Broadway St W
Rockville, MN 56369
(320) 253-7331
www.graniteedgecafe.com
Price: $2.45 for regular or waffle fries
Hours: Daily - 6 a.m. to 7 p.m.
The waffle fries at this little, out-of-the-way cafe are a perpetual favorite menu item among regulars. Both waffle and classic fries are topped with a generous dose of the cafe's proprietary blend of seasonings. Unfortunately, cooks remain lip-locked on this delightful blend's ingredients. Half a platter of french fries, or a plate of waffle fries, will set you back the same price. But keep in mind: waffle fries tend to hold more ketchup for each scoop.
Granite City Food & Brewery
3945 2nd St South
St. Cloud 56301
(320) 203-9000
www.gcfb.com
Price: $5.99
Hours: Mon to Thurs - 11 a.m. to 12 a.m., Fri, 11 a.m. to 1 a.m., Sat., 9 a.m. to 1 a.m., Sun, 9 a.m. to 10 p.m.
This popular brewery is a favorite among midwest inhabitants, but serves up more than just pints of local beers. Waffle fries are Granite City Food & Brewery's signature appetizer. Order a serving one of two ways, as a side or as an appetizer. As an appetizer, they're served up with Granite City's signature sour cream dip. Grab a beer and a side of fries for a perfect happy hour. What makes these fries such a hit with patrons? The seasoning, dipping sauce and quantity.
Potato Skins
Sammy's Pizza
58 West Division Street
Waite Park, MN 56387
(320) 252-4540
www.pizzasince1956.com
Price: $8.95
Hours: Sun to Thurs - 11 a.m. to 11 p.m., Fri - 11 a.m. to 1 a.m., Sat - 11 a.m. to 12 a.m.
Sammy's started out in a chain of restaurants, but went independent some time ago and never looked back. Ready for this? Sammy's fries come thick-cut, skins-on, deep fried and smothered in gooey, cheesy ground beef, all topped with lettuce, ripe olives and chopped tomatoes. If that's not enough, sour cream and jalapeños are on the side. Two can tuck into this appetizer and walk away stuffed. Potato skins are the most popular, but Sammy's does french fries four other ways for a lot less bulk - seasoned, with cheese sauce, with chili sauce or with chili and cheese sauce.
Natalie M. Rotunda is a freelance editor, and as a freelance writer has written about her passion for organic foods since 2008. She also contributes articles frequently to The Digest, the quarterly newsletter of the organic food co-op she is a member of. Her work can be found at Examiner.com.
