Five Best French Fries

1. The Fancy Fry
Pommes Frites at Aviary Café and Creperie
(400 E. Walnut St., Springfield, 417-866-6378)
Why We Love Them:  The pommes frites at Aviary Cafe and Creperie are an elegant version of a French fry. They are thin, perfectly golden wedges that are piled high on a crisp white plate, drizzled with black truffle oil and sprinkled with sea salt. They are good for sharing. But just a warning: They are highly addictive. Just the smell of them makes our mouths water. Not only are these fries delicious on their own, but they come with a small bowl of roasted garlic aioli for dipping each delightful fry. This combination is so delicious, you’ll be begging for a second plate.—Bethany McDonald

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2. The Sweet Stuff
Sweet potato fries at Rib Shack
(2963 E. Chestnut Expy., Springfield, 417-227-0539)
Why We Love Them: These fries smell great and give off a hint of sweetness, and I was very happy to see that they’re fresh and hand-cut. A downside of hand-cut fries is that they can be a little soggy. These fries do not have that problem. Each one is cooked to absolute perfection. They are all big and crunchy, but they still have that meaty sweet potato goodness in the middle. Once you sprinkle on a little salt, they become irresistible.—Dylan Whitaker

3. The Holey Ones
Waffle fries at Springfield Brew Co
(305 S. Market Ave., Springfield, 417-832-8277)
Why We Love Them: Here’s a secret: No matter what you order, you can swap regular fries for the extra-tasty waffle fries at Brewing Co. They have a crunch factor that is unrivaled among other waffle fries, and the potato-y flavor shines without being overpowered by too much greasiness. The best part for ketchup fiends: The waffle fry shape creates loads of ketchup-capturing holes for the ideal ketchup-to-potato ratio in every bite.—Katie Pollock Estes

4. The Classic Crunch
Double-fried fries at Doe’s Eat Place
(1232 E. Trafficway St., Springfield, 417-869-3637)
Why We Love Them: I love the French fries at Doe’s Eat Place. For one thing, they are real potatoes. That fact sets them apart from the pack. They cut them perfectly—not too thick, not too thin—and then they twice fry them. That breaks down the starch and leaves a wonderful potato flavor behind. And, then they pile them high on your plate. It’s as if they are daring you to eat them all.—Joan Whitaker

5. The Big-Fat Fry
Parmesan and chive steak fries at Devil’s Pool Restaurant
(Big Cedar Lodge, 612 Devil’s Pool Rd., Ridgedale, 417-335-5141)
Why We Love them: There’s something so satisfying about a big, fat, super-thick steak fry. It combines the best part of a baked potato (a soft potato center) with the best part of a French fry (the salty crunch). The steak fries at Devil’s Pool Restaurant fit the bill, and they’re made even better with Parmesan and chives. They come to the table piping hot, just begging for a ketchup cool-down.—Katie Pollock Estes