Chef/owner Joe McCaffrey trained under some of Atlanta’s most creative chefs, though his restaurant is more substance than style. The exceptional fries, fresh-cut and double-fried, are high on the list of standouts. Purists rejoice because these taters are best eaten naked. Err, the spuds that is. Clothing is recommended for patrons. [Photo]

Sustainability and “modern farmstead fare” rules the roost, if not the rooster, at Chicken and the Egg near Marietta Square. The fries here are the perfect accompaniment for many dishes, including possibly the best chicken fingers within miles. If only “Chicken and the Egg and the Potato” had a better ring to it.

Long-time restaurant veteran Oswald Morgan’s kitchen creates duck confit poutine that is to die for. Bearing in mind that the ingredients are gravy, cheese, and duck confit smothering a pile of fries, we mean literally and figuratively to die for.

Don’t judge until you tried them. Yes, a large chain sneaks into this esteemed list, but the Sandy Springs location chops the potatoes in-house. Their special mix of spices catapults it over the top and among the exclusive.

Sure, the original spot is firmly ITP near the airport. However, founder Nick Koulouris’s sons George and Pano have duplicated the concept in Johns Creek. Topping the Greek fries with Nick’s secret tzatziki sauce is the gateway to side dish ecstasy.

TBM is no longer surreptitious, since some of Atlanta’s most reputable critics deemed it one of Lawrenceville’s preeminent restaurants. The pommes frites are as enjoyable a side dish as you'll encounter on the east side.

Sweet potato fries have become all the rage in recent years. Commencing as a food cart in Underground Atlanta, Barker’s produces perhaps the paramount aforementioned menu item in the state. It's the perfect accompaniment for their beef on weck. [Photo]