P.E.I.'s best french fries and where to find them

They don't call P.E.I. spud Island for nothing not only does it produce more potatoes than any other province in Canada, just about every restaurant serves delicious golden french fries.

And in the garden of the Gulf of St. Lawrence, there's really no excuse for them not to be perfectly cooked and generously heaped.

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We asked some Island experts to point us to their favourite fries.

The potato poobahs

Alex Docherty,chair of the P.E.I. Potato Board,is frequently on the road visiting farms and eateries across the Island, often in the company of the board's executive director Greg Donald, anunabashed fry fan.

"I would have to say the best fries are the rink fries from the Crapaud rink," Docherty said.

"However, since it's the summer I would choose The Lobster Barn Pub & Eatery in Victoria, particularly their seafood platter."

It arriveswith a large helping of perfectly-cooked fries, he said, accompanied with lobster, haddock, clams and scallops.

"What better combination than the land and sea on one plate, all originating from P.E.I.!"

The Lobster Barn uses Cavendish Farms shoestring-cut potatoes the processing plant is close by seasoned with a special house blend of herbs including dried lemon, red and black pepper, garlic and other secret ingredients, staff said.

Donald seconds theconceptof rink fries during the winter.

"There's justsomething about hot fries in a cold rink!"

Insummer he lauds the fries atthree spots: the Chip Shack on the Charlottetown waterfront,the Island Stone Pub in the heritagetrain stationin the heart of potato country inKensington, P.E.I., and the Canadian Potato Museum in O'Leary, P.E.I.., which hand-cuts its fries and even offers a loaded plate of potato "nachoes."

The food blogger

Maritime food blogger Barbara Mayhew lives in Charlottetown and is passionate about cooking, baking, local ingredients and beautiful tablescapes, sharing recipes, restaurant picks and cookbook reviews through My Island Bistro Kitchen online and on Facebook.

"The best fries I've tasted in a long time are the ones at the new restaurant, Broadway 45, in Kensington," she said.

"They are really tasty and nicely deep-fried and crispy, not doughy, soggy, or mushy as some are and they came to the table piping hot as they should be. They go particularly well with their breaded fish which is awesome."

What you said

The Chip Shack on Charlottetown's waterfront with Island native Caron Prins at the fryer received a lot of shout-outs for her generous helpings of very crispy hand-cut fries with the skin on.Just $3.50for a generous "small" helping, and $4.50 for a belly-busting large serving. Prinsalso makes apple fries and bespoke dipping sauces.

Also popular: Boom Burger which serves its fresh-cutfries with sea salt or zesty pepper andKen's Island Fries in the parking lot at Canadian Tire in Charlottetown.Mussels and Bubbles at the Cavendish Boardwalk and Chuckwagon Farm Market in Belfast were also mentioned.

Island-owned Taterson the Charlottetown waterfront at Peake's Quay also has a solid reputation and a loyal local clientele addicted to its hand-cut Russet Burbank spuds.

Staff doesn't set a timer, but judges their readiness by eye.

"We don't treat each batch of potatoes the same. We change our technique based on the potatoes," said owner Sandra Breahaut.

They charge $4.50 for a heaping brown baggie seasoned with sea salt. Hint: their fresh-squeezed lemonade is the perfect accompaniment.

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