National French Fries Day: 9 French Fry Trends You Need To Know About In 2025
I’ve always believed that french fries aren’t just a side dish—they’re the main event!
As National French Fry Day approaches in 2025, I’m excited to share what’s sizzling in the world of these golden potato sticks.
The humble french fry has evolved far beyond the basic salted version we all grew up with, transforming into creative culinary expressions that reflect our changing food culture.
Ready to discover what’s hot in the french fry universe? Your taste buds won’t believe what’s coming!
1. Globally-Inspired Loaded Fries
Last month, I stumbled upon a food truck selling Korean bulgogi loaded fries, and my mind was completely blown! The tender beef, gochujang sauce, and kimchi created flavor fireworks I never expected from french fries.
This global fusion trend is exploding everywhere in 2025. Chefs are topping crispy fries with everything from Greek gyro meat and tzatziki to Indian butter chicken and raita. The combinations seem endless!
What makes this trend stick is how it transforms fries from side dish to complete meal. Restaurants are even creating “around the world” flight samplers with three different globally-inspired loaded fry creations on one platter. My personal favorite? The Mediterranean version with lamb, feta, and olive tapenade.
2. Sweet Potato Fries With Spicy Dips
Who knew that sweet and heat could create such magic? I discovered this combo at a beachside shack where they served sweet potato fries with a habanero-mango aioli that nearly made me cry—both from the spice and the sheer deliciousness!
Sweet potato fries aren’t new, but 2025 has transformed them with an arsenal of bold, spicy dips. Think ghost pepper honey, chipotle chocolate sauce, and wasabi-ginger cream. The contrast between the sweet, caramelized exterior of the fry and the tongue-tingling heat creates an addictive taste experience.
Restaurants are now offering dip flights featuring three to five different spicy options, encouraging diners to find their perfect heat level. The trend has even sparked home dip-making kits specifically designed for sweet potato fries.
3. Beef Tallow Fries Revival
“These taste like the fries from my childhood!” That’s what I blurted out after tasting my first beef tallow fry at a retro diner last spring. The rich, savory flavor transported me back to before fast food chains switched to vegetable oils.
Beef tallow—rendered beef fat—is making a massive comeback in 2025’s culinary scene. Restaurants are advertising their “heritage fries” or “old-school fries” as premium menu items, charging up to $2 more for the authentic flavor experience. The resulting fries have an unmatched crispness and depth that vegetable oil simply can’t replicate.
This trend aligns with the broader movement toward traditional food preparation methods. Even some health experts are reconsidering animal fats as part of a balanced diet, pointing to their stability at high cooking temperatures and natural vitamin content.
4. Gourmet Crinkle-Cut Renaissance
Remember those frozen crinkle-cut fries from childhood? Well, I nearly fell off my chair when I saw them featured at a Michelin-starred restaurant last month—but these weren’t your freezer-section variety!
The humble crinkle-cut is experiencing a gourmet makeover in 2025. Chefs are hand-cutting potatoes into precise ridges that maximize surface area for the perfect crisp-to-fluffy ratio. Some restaurants are even investing in custom crinkle-cutters that create signature patterns unique to their establishment.
What makes these upscale versions special is the attention to detail—soaking in vinegar water before frying, double or triple cooking methods, and finishing with infused salts or herb dustings. The nostalgic shape combined with elevated techniques creates a perfect marriage of comfort and luxury that diners can’t resist.
5. Veggie “Fries” Revolution
“Are these really not potatoes?” I asked in disbelief when served what looked like traditional fries at a plant-forward restaurant. The server smiled knowingly—I’d just discovered the veggie fry revolution!
In 2025, vegetable fries are challenging potato’s long reign. Carrots, zucchini, avocado, and even green beans are being cut, seasoned, and fried (or baked) to crispy perfection. The most impressive versions use special cutting techniques to mimic the exact shape and size of traditional fries.
Health-conscious restaurants are leading this charge, offering veggie fry flights with multiple vegetables and dipping sauces. The appeal goes beyond nutrition—these alternatives provide vibrant colors and unique flavors that standard fries can’t match. My favorite discovery? Beet fries, which offer an earthy sweetness and spectacular purple color that makes eating them feel like a special occasion.
6. French Fry Boards Replace Charcuterie
The moment I spotted a french fry board at my friend’s dinner party, I knew regular charcuterie had met its match! Spread across a wooden board were six varieties of fries with an array of dips, garnishes, and complementary bites.
French fry boards are the entertaining trend of 2025, featuring different cuts, cooking methods, and potato varieties arranged artfully for sharing. You’ll typically find traditional shoestring fries alongside waffle fries, curly fries, and perhaps sweet potato or veggie options. The real creativity comes with the accompaniments—gourmet ketchups, aiolis, cheese sauces, herbs, bacon bits, and even wine pairings suggested on small cards.
Social media has fueled this trend with #FryBoard posts showcasing increasingly elaborate presentations. Restaurants have caught on too, offering fry board appetizers for the table or even build-your-own options where diners select their fry types and toppings.
7. Zero-Oil Air Fryer Creations
“You seriously made these without a drop of oil?” I asked my health-conscious cousin when she served me perfectly crispy fries last Thanksgiving. Her secret weapon? An advanced air fryer and a surprising preparation method.
The zero-oil french fry has reached new heights in 2025, thanks to next-generation air fryers with specialized potato settings. The key innovation is in the preparation—potatoes are briefly boiled with baking soda to break down the surface starch before air frying, creating a remarkably crispy exterior without any added fat.
Health-focused restaurants now proudly advertise their oil-free fries, often displaying calorie comparisons with traditional versions. The appeal extends beyond calorie-counting to those with dietary restrictions or preferences. The most successful versions pair these lighter fries with bold, flavorful seasonings like smoked paprika, nutritional yeast, or dried mushroom powder to compensate for the reduced fat.
8. Truffle-Parmesan Luxury Fries
The intoxicating aroma hit me before the plate even reached the table—earthy truffles and nutty parmesan wafting from a mountain of golden fries. One bite and I understood why people were willing to pay $18 for what’s essentially a side dish!
Truffle-parmesan fries have transcended trend status to become a luxury staple in 2025. The best versions use real truffle (not just oil) and aged parmesan, often shaved tableside for maximum impact. Some upscale restaurants are even incorporating seasonal truffle varieties—summer black truffles, winter whites, or burgundy truffles—creating rotating specialty fry offerings.
What makes this trend endure is its perfect balance of accessibility and luxury. Even casual diners feel they’re treating themselves to something special without committing to a full fine-dining experience. The combination of umami, salt, and fat creates an almost addictive flavor profile that keeps customers coming back.
9. Curly Fry Fusion Wraps
I nearly walked past the food stall until I spotted someone unwrapping what looked like a burrito with curly fries peeking out. “What IS that?” I asked, already reaching for my wallet. The vendor grinned: “Curly fry shawarma wrap—this week’s bestseller!”
Curly fries are breaking out of their side dish role in 2025, becoming the star carbohydrate in fusion street food. These spiralized potatoes are replacing traditional starches in global handheld foods—think curly fry burritos, shawarma wraps, and banh mi sandwiches. The springy texture and ability to trap sauces make them surprisingly perfect for these applications.
Food trucks are leading this movement, creating Instagram-worthy handheld meals where the curly fries are visible through transparent wrappers or bursting from the ends. The contrast between the crispy fries and soft wraps, combined with bold sauces and fresh ingredients, creates a textural experience that’s revolutionizing street food.