McDonald's is a joke when it comes to fries, despite its showing here.

I agree that Belgian fries are unsurpassed, Lip! The Belgians use the twice-frying method to do their fries, too. I asked questions about their technique the last time we were there and watched their process in a fry shop. Unlike our tendency to leave the skin on, they generally peel their potatoes first, and they use a type of European-grown potato called a Bintje, which we can't usually find in the states. I expect they're sold in England. They also employ oil for frying that has some quotient of animal fat in it--usually duck fat. A ratio of two-thirds vegetable/canola/peanut oil to one third duck fat is the ideal, the fry-shop-owner said. They do taste uniquely wonderful. And they serve them with those wonderful sauces instead of ketchup. This whole subject makes me want to catch the next flight to Brussels.