How we rate

Weighted Scoring Model

We use a custom 1–10 rating system designed specifically for French fries based on our exact criteria and weightings.

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Final Score Calculation

To find the final score, we rate each category from 1 to 10, multiply by the percentage weight, and add them together.

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Shape & Size (10% Weight)

Evaluates uniformity, cut style, and structural integrity for dipping.
 

9–10 (Perfect uniformity) Ideal length; holds up to dipping without bending.

7–8 (Consistent sizes) Minor breakage; mostly holds structural integrity.

4–6 (Uneven cuts) Too many tiny "stubby" pieces; bends under weight.

1–3 (Shriveled) Completely broken pieces; mashed or collapsed structure.

Texture & Flavor (40% Weight)

Evaluates the interior texture and the natural flavor of the potato.
 

9–10 (Elite) Pillowy, velvety mashed-potato interior with an intensely rich, buttery, and earthy potato flavor.

7–8 (Good) Fluffy and soft inside, but carries a mild, slightly plain potato taste that relies on salt.

4–6 (Fair/Poor) Hollow, dry, or stringy interior texture with a bland, starchy, or artificially chemical flavor.

1–3 (Flawed) Raw, gritty, or watery potato texture paired with a bitter, sour, or rancid oil taste.

The Fry (40% Weight)

Evaluates the quality of oil, the execution of the cook and the color of the outside.

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9–10 (Flawless execution) Achieves a uniform, and exceptional crunch across the entire fry exterior. Distinctly golden color with no grease retention or surface sogginess.

7–8 (Good execution) Noticeable exterior crunch and structural integrity, though minor inconsistencies exist in the uniformity of the golden color.

4–6 (Mediocre execution) The outer coating lacks a distinct crunch, resulting in a slightly tough, leathery, or soft exterior. Visible pale or over-browned patches indicating uneven heat exposure.

1–3 (Poor execution) Outer surface is either severely over-fried and blistered-hard, or completely limp, pale, and saturated with surface oil.

Seasoning (10% Weight)

Evaluates salt distribution, flavor balance, and enhancement of the potato.
 

9–10 Perfectly salted throughout; enhances the potato without overpowering it.

7–8 Good flavor but unevenly distributed; slightly too heavy or light.

4–6 Noticeably under-salted or aggressively salty; masking the fry flavor.

1–3 Completely unseasoned or chemically bitter, unpleasant seasoning blends.