Those look more like hash browns to me.
Man I used to go to Shakey’s when I was a teen and just demolish the mojos on their all-you-can-eat deal.
I voted for curly because the poll did not specify seasoned or unseasoned. A fresh hot unseasoned curly fry with ketchup squirted all over it is amazing since if you pop it in your mouth it has more surface area to provide the flavor.
My favorite are western fries, but I guess they are not really ‘french fries’.
When eating out, I like Five Guys fries best.
At home, I do the double-fried type. I cut them bigger than shoestrings, but smaller than steak fries. Fry them once at about 300 degrees until they’re limp and pliable and remove them from the oil. Heat up the oil to 365 degrees or so, then they go back in the oil to get crisp and brown on the outside. If I’m feeling energetic, I’ll mince up garlic and parsley together, and sprinkle it on the outside of the piping-hot fries.
Yum. I haven’t done home fries for awhile and it’s about time I made a batch.
After your post…but I did. Love 'em. Seasoned curly fries are yummy. What does that have to do with communism? Are you seriously so daft as to debate preferences in flavor and cuisine?
(“Chinese food is no good. Steaks must be well-done. Anybody who likes Doritos chips is an idiot, only Fritos are any good.” How shallow!)
A walk through the ocean of my soul would scarce get your feet wet. 
I voted “shoestring” but I don’t consider fries like McDonald’s, Wendy’s, Five Guys etc to be shoestring, those are just normal fries to me. Shoestring fries are what you get from places like Steak’n’Shake or Freddy’s - thinner, longer, and crispier than your usual french fry.
Shoestring, McDonald’s style.
I can’t stand thick-cut fries at all, except when covered with cheese and Tommy’s chili.
In Portland, Maine, there is a restaraunt with legendary fries. The place is called Duckfat, and the fries are listed on their menu as “Belgian fries”.
Oh man, I love it, but I can’t handle their chili. There’s so much lard that it sits uncomfortably in my stomach and then I get the inevitable ring of fire the next day. There is (or was, not sure if it’s still around) a family-owned chain named Tops that won the prize to my mind. Killer chili, cheddar cheese, and slathered with onions (that last being my own addition, but it’s available).
Overcooked crinkle cut, maybe even a little bit burnt.
Ah, so that’s the reason for “Tommy’s Tummy.” It’s true, your body needs to acclimate to it, kinda like a less lethal version of iocaine powder.
Jojos.
Coated in a sorta-spicy batter and pressure cooked or 'broasted".
Can be as wedges or rounds.
With dilled sour cream as a dip. (or ranch in a pinch)
While waffle fries were an oversight, tater tots have no place on this list any more than Potato latkes do 
HomerDrooling.jpg
Pour some cheese into that along with some bacon bits, and saw me off a few slices. Which poses the question: No cheese fries, loaded fries, poutine?
I’ll go with shoestring fries with the skin left on, with cheese, bacon, and ranch dressing for dipping. If I opened my own diner/restaurant, I’d call this appetizer, “Daddy’s First Heart Attack.”
I guess the closest equivalent to what I know as slap chips would be steak fries.
Curly, though I have no idea why they can only put that red stuff on them if they are curled.
At home, so far I prefer crinkle cut, but I haven’t tried many others in my deep fryer. In the oven, waffle fries are the best.
Sooooo many options missed in the poll*. I voted steak fries. But in the world of fried potatoes, there is an infinite universe out there, and I am but a voyager.
*Woah, not even a vote for par-fried and twice fried, like pommes frites? Peanut oil? Goose fat? So much to enjoy.
A decade or so ago, before Hardees was bought out by Carls, Hardees had fatter French fries. I loved them. A Big Deluxe, fat fries, and a Coke was the best fast-food combo ever. Skinny fries just don’t do it for me.