Las Vegas restaurant Bachi Burger serves up Asian-style burgers — the name is short for "hibachi." Their Oxtail Chili Cheese Fries are topped with oxtail chili, cheese, jalapenos, cilantro, and a fried egg.[Photo]

Come for the creatively-topped, Missouri-raised beef burgers and boozy milkshakes, stay for the fries that come with a plethora of dipping options. Seriously, options include an incredibly popular rooster sauce, a house mayo, a sriracha ketchup, house cheddar sauce, and more.[Photo]

The Barrio Fries at Barrio Queen are plank-style fries dusted with a blend of spices and served with a spicy ketchup. Of course, things get a even hotter when you add optional toppings like pork green chile or get them elote-style with grilled corn, butter, mayo, cotija cheese, Tapatio salsa, cilantro and lime.[Photo]

Simple is sometimes best, and Covo Gyro Market's hand cut, peanut-oil fried are making a name for themselves as a standalone fry. But just in case they're not enough for you, you can "Greek It" and they'll come topped with feta, lemon, and spices.[Photo]

Beloved Houston food truck Eatsie Boys just opened their first brick-and-mortar, where they're serving up thrice-fried, hand cut fries dusted with herbs.[Photo]

Not for the faint of heart (or those watching their cholesterol), Hom's Dragon Fries are topped with duck confit, creamy thai red curry, pepper jack, tomatoes, lettuce, androasted garlic sour cream.[Photo]

The hand cut fries at Jammy Buggars come dressed up all kinds of ways: the Redneck Poutine is topped with sausage and smoked cheddar gravy, Loaded is topped like a baked potato with bacon, white cheddar sour cream and chives,and Frenchy comes with truffle oil, parm and aioli.[Photo]

KronnerBurger's riff on poutine includes beef cheek gravy and cheese curds. Onion rings and bone marrow are optional. What else do you need to know?[Photo]

Lardo carried its beloved fries from its original food truck to its now two brick-and-mortar locations. Hand cut fries fried are fried in pork fat (where do you think the name "Lardo" comes from?) before they're tossed in parm and herbs. Get 'em dirty with pork scraps and marinated peppers.[Photo]

Minneapolis' Parka changes up their fry routine: past preparations have included a dusting of powdered duck fat, and they're currently served with "aerated ranch." See also: the breakfast fries, topped with a fried egg, cheese, and gravy.[Photo]

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Some may fry their potatoes in duck, beef, or even pork fat, but St. Charles Exchange in Louisvile fries theirs in lamb fat. Yes, lamb fat.[Photo: Photo]

According to Eater Dallas editor Whitney Filloon, the fries at Tried and True are made from Russets "so they've got that nice robust potato flavor, well-seasoned with the addition of some parsley, and they give you a huge-ass portion with your burger which is always a plus"[Photo]