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What do you like on your fries?

  • Candy Jul 24, 2006 08:51 PM
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The post below about coated or uncoated french fries below got me to wondering, what do you like on yours? In the town we lived in northern NY state, close to Montreal vinegar was often offered with fries and we like that plain, cider or best malt. Once in awhile i like mayo and for catsup the Canadian brand Brooks is hard to beat. So what do you like?

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  1. Mayo or malt vinegar but if they are really good, I just eat them plain, usually with a lot of salt.

    1. 99.9% of the time, just sea salt.

      Sometimes a mixture of mayo and dijon mustard with lots of black pepper but I try not to do that too frequently.

      Unless they are terrible, then I might use ketchup, but they'd have to be unbelievably terrible (then I might not even bother eating them).

      1. Ranch Dressing!!! Yummmmmmmmmy!!!!!

        1 Reply
        1. re: jkbblack

          Ditto.

        2. Salt usually. Occaionally mayo if it's homemade and especially if it's been adulterated with harissa. And if the fries are thin, crisp and piping hot, nothing beats a squeeze of fresh lemon juice.

          1 Reply
          1. re: carswell

            try sort of a remoullade, tangy version.. or maybe a wasabi-mayo spread.. all this just for variety... of course, not beats a good, hot, very crisp, salty, touch of garlic french fry..

          2. Crumbled feta, oregano, pepper and a little olive oil and vinegar....

            1. Oh man, so many combinations go with fries. I'll dip 'em or coat 'em in just about anything or enjoy them plain. They're one of the most versatile foods there is.

              Simple: Fleur de sel or sea salt.

              Reliving the days of my youth: a thicker brown gravy or southern style gravy (a la biscuits and gravy) poured over the top and eaten with a fork.

              Sloppy: chili and cheese (any quality but preferably with no beans, though I'd eat that too).

              As a kid visiting the Blue Ridge Mountains in VA, we would always stop at a branch of Chicken in the Rough. They had amazing fried chicken and would serve it on a huge pile of limp shoestring potatoes with a biscuit and honey. The honey would end up on everything -- to this day, I still like the taste of salty fries with a few drips of honey.

              Just about the only thing I don't put on fries is ketchup or chocolate.

              3 Replies
              1. re: MSPD

                I eat french fries and gravy a lot and always get funny looks from people. These same people would never put ketchup on their mashed potato, yet they douse a french fry in it and wonder why I use gravy.

                1. re: cooknKate

                  Exactly!! The age-old conversation:

                  (MSPD asks for gravy with fries, pours it on)

                  "Ewwwww....what are you doing?!?!?!"

                  (stare of disbelief back)

                  "Gravy on fries??? Gross."

                  (resistance of urge to smack source of unwelcome comments)

                  Me: "If they were mashed potatoes, would you be grossed out then?"

                  Them: "Oh."

                  Me: "Say 'chips & gravy'. Does that sound wierd?"

                  Them: "Oh. I guess not."

                  Me: "Do you put ketchup on your mashed potatoes?"

                  Them: "Ewww...ketchup on mashed potatoes??!?! Gross!"

                  1. re: MSPD

                    Ketchup on mashed potatoes is awesome. Add corn and ground beef (or in my case, veggie crumbles), and you've got shepherd's pie.

              2. Lots of pepper, a little bit of ketchup. I like to squeeze ketchup on top instead of dip (Dipping leads to too much ketchup).

                I also love chili fries (Without the cheese, just chili) and am a recent Carne Asada Fries convert... LOL! :)

                --Dommy!

                4 Replies
                1. re: Dommy

                  Dommy, do you mean fries w/ carne asada or something else all together? Curious either way.

                  1. re: bryan

                    Its like Nachos, only replace the chips with fries. See the Post she did on our trip to Comic-Con.

                    http://www.chowhound.com/topics/show/...

                    Take Care

                    - P.

                    1. re: Mattapoisett in LA

                      Yup!! And here's the picture from the Yoso San Diego Blog that made me turn...

                      http://mmm-yoso.typepad.com/./photos/...

                      --Dommy!

                      1. re: Dommy

                        I think this has to be the most beautiful thing I've seen in a long time.

                        And here I was being satisfied with either mayo or chili and cheese for the longest time. I need to make these fries ASAP!

                2. Salt (generally fine (Diamond Crystal, never Morton's); but if they are thicker cut, coarse salt is great). If they are really good, black pepper too. No ketchup. No mayo. No vinegar. Nothing wet to ruin the crispness.

                  1 Reply
                  1. re: Karl S

                    Taking a note from the wonderful Jamie Kennedy Wine bar here in Toronto, I suggest chopped fresh thyme and lemon mayo; Hellman's mixed with fresh lemon juice and a little grated zest mixed in. I make them at home now with Yukon Gold spuds fried twice in safflower oil and then tossed when hot with sea salt and the thyme.

                    One day last summer a couple of friends were over and we ate 5 pounds of potatoes in an afternoon!

                  2. Normally: plain, sometimes add salt

                    Fatty: with melted aged cheddar, topped with a dab of ranch dressing

                    Fast food: dipped in Wendy's frosty... hmmm...

                    1. Some sea salt. Or else, I enjoy grating parmesan over them along with lots of ground black pepper. Sweet paprika and lemon myrtle. Lemon juice and olive oil. Curry sauce - I LOVE curry sauce on my fries.

                      1. For Pomme Frites I like mayo. For chain style fries I like them just heavily salted. For McDonalds fries I like their hot mustard sauce. All others get Heinz ketchup unless they are part of a fish n chips meal then they get doused in malt vinegar. I could never understand the Wendys Frosty dipping thing. I've tried it but it just doesn't work for me. I guess it's to cover up the undercooked taste and texture they have.

                        1. Flavored mayo is good and I like cheese sauce too.

                          1. Cheez Whiz and brown gravy. Or cheese curds and brown gravy. Or mustard.

                            2 Replies
                            1. re: Das Ubergeek

                              Oh yeah,Poutine! Magical stuff!

                              1. re: Candy

                                Poutine with Montreal Smoked Meat!

                            2. pretty simple for me, salt and Heinz ketchup.

                              1. Depends on what's available. If I'm in a nice restaurant then lemon and maybe some salt. McDonalds fries I typically eat just with salt. oooh fries. mmmm!

                                1. Hello,

                                  At home, mayo with any number of things mixed in...chipotle, curry powder, wasabi, dill etc. etc. etc.

                                  I picked this up in Belgium where the chip shops are chock full of tubs of all sorts of flavoured mayos.

                                  From a side of the road chip truck, nothing beats fries drenched in malt vinegar, ketchup, and salt.

                                  Jenna

                                  1 Reply
                                  1. re: j2brady

                                    as i said to one other replier, a tangy mayo style with crisp, salty fries, is an interesting addition that gives them a real boost. a real pomme frites

                                  2. Sometimes just salt, if they can stand up to it malt vinegar, and once in a while I enjoy fries with good tartar sauce with lots of capers!

                                    1. On hand-cut fries....crisp & crunchy....or especially with frites....bernaise sauce.
                                      Not a heart-healthy combo.

                                      1. A-1 steak sauce. Never cared for ketchup on fries.

                                        1. Maldon sea salt and sometimes aioli. YUM...fries! Another comfort food of mine...

                                          1. My absolute favorite is fries served with a juicy chicken cooked in wine. I don't know how to make that but I had it a couple times in Europe.

                                            1 Reply
                                            1. re: fara

                                              There is a little place in London not far from the S. Ken tube station, Rotisserie Jules. I think it is in Glendower Place just off Old brompton Rd. All they do si chicken and frites. I will be there in line in October

                                            2. tartar sauce

                                              2 Replies
                                              1. re: LisaAZ

                                                Having been raised in Holland where every sat. the street corners had vendors selling fries and mussels, it was always mayo. Now I love mayo and roasted garlic and at times also Brooks ketchup, but it's now really hard to find in my area.

                                                1. re: jackie de

                                                  Surely there have to be more of us Brooks lovers out there. It is available at a couple of groceries in town but I cannot imagine going back to Heinz after Brooks. OMG the flavor is so superior.

                                              2. garlic aioli.

                                                1. Salt and pepper.
                                                  Sometimes vinegar.
                                                  Or ketchup. But dunked, not squeezed on - makes them soggy.

                                                  1 Reply
                                                  1. re: piccola

                                                    that's a good point--whatever it is, I prefer dunking fries, not pouring on the condiment. And, after a few trips to Europe, prefer mayo but ketchup will do ok.

                                                  2. sprinkled with Old Bay or dipped in honey mustard, esp. Texas Pete's

                                                    2 Replies
                                                    1. re: SuzyInChains

                                                      I second Old Bay.

                                                      1. re: subinai

                                                        A third vote for Old Bay!

                                                    2. I've never liked ketchup, so most of the time I'll use mustard instead. But I love them with ranch dressing (why doesn't the east coast do it more often?!) or grated parmesean, and I've never had them with vinegar but I think I'd love it. Has anyone had vinegar with their fries in NYC?

                                                      1. Japanese mayo (especially the wasabi-mayo variety) or what food chains call "special sauce" (I guess french dressing?)

                                                        1. There was a place in Nashville that had a sour-cream/horseradish sauce, and nice big steak fries. A favorite combo. Otherwise, mayo, aioli, tartar sauce or anything like that. When I get the fish & chips at Hamburger Hamlet I always specify the steak fries and ask for an extra tartar sauce. Same thing if I get the Cajun burger: ask for extra container of spicy mayo.

                                                          If the burger joint is REALLY good, I'll just eat the burger over the fries and let it drip: potatoes and gravy!

                                                          1 Reply
                                                          1. re: Will Owen

                                                            Once I tried putting some fries inside the burger - interesting combo, but not enough to sacrifice all the fries.

                                                            Also - I've heard that dipping fries into an In-'N-Out milkshake is a life-changing experience, but sadly have only done the fries/Frosty discussed above.

                                                          2. I like dunking my fries in catsup mixed with tabasco, though when I'm noshing on frites at a nearby bistro, I ask for a side of bearnaise or red pepper aioli for dunking.

                                                            1. Balsamic vinaigrette.

                                                              I started doing this in college, where a local restaurant had not only some of the most amazing fries (NOT fried in vegetable oil, but rather good ol' animal fat), but this really good balsamic vinaigrette that was used on one of their salads. Not as tart as malt vinegar, but you get that nice sweet/tangy combination. If I didn't get the salad, or didn't want that salad, I'd get a small side of the balsamic vinaigrette for my fries.

                                                              Also, garlic aioli's not bad either.

                                                              1. Some that I like:
                                                                Beef gravy, like in Belgium.
                                                                Spicy mayo.
                                                                Truffle oil and ground parmeggiano reggiano.

                                                                1. I can't believe no one else said this: salsa. At my neighborhood Mexican-American place I get a chile relleno with a side of fries, and of course, chips and salsa. Not only is salsa great on fries, but I can swirl the fries in the sauce/melted cheese from the chile relleno, maybe some sour cream. Delicious!

                                                                  1. Fry sauce!

                                                                    2 Replies
                                                                    1. re: mollyomormon

                                                                      what's fry sauce?

                                                                      1. re: sivyaleah

                                                                        As one might wager from Molly's Screen Name... the 'official' condiment of Utah! It's actually very tasty. :)

                                                                        http://www.arcticcirclerest.com/g_fry...

                                                                    2. McDonald's fries are great in the Sweet and Sour Sauce. I find them too salty to eat plain.

                                                                      Good, potato-y pub fries are awesome with malt vinegar and ketchup to balance the tang.

                                                                      However, the absolute best are Frische's fries with their tartar sauce. Can't be beat.

                                                                      1. I can't believe I haven't seen anyone post my fave!

                                                                        **Mayo with Sriracha Sauce**
                                                                        (or, as I once saw on a menu - "sriracha aioli"...that sounded a little hilarious to me)

                                                                        Others:
                                                                        cold, thick Ranch dressing with a pool of tabasco in the middle.

                                                                        Any of those McD's chicken nugget dipping sauces! (Low-brow, i know)

                                                                        1. Does no one ever eat them with bearnaise sauce? A local restaurant many years ago started doing this, and now lots of locals do, it's really yummy and rich, but only with good crisp frites, not the mealy thick fries.

                                                                          I don't like ketchup on anything so with fries I just like to salt them heavily, especially right out of the fryer. Mavericks Roast Beef in St. Paul makes their fries to order, super hot, thin and crispy and the finest fried potato I have ever eaten. They need nothing else, but sometimes a good dunking in BBQ sauce and horseradish sauce together makes 'em pretty darn fine!

                                                                          1 Reply
                                                                          1. re: cooknKate

                                                                            oh yeah, or hollandaise, or aioli, or just straight mayo

                                                                          2. Another addition after being reminded of Poutine is the Russian way of serving beef stroganoff over fries. Oh is that good. Forget the rice or noodles. A bed of crispy frites dressed with theh stroganoff is mind bending! (Okay I am showint my boomer age, just try it some time)

                                                                            1 Reply
                                                                            1. re: Candy

                                                                              Well, if we're going to go down that route, how about lomo saltado? That's beef, onions, tomatoes and fries with soy sauce. With white rice. Carb-licious...

                                                                            2. tartar sauce
                                                                              1000 island dressing
                                                                              ketchup

                                                                              1. I'm the sauce queen! I'm happiest when I have many choices for dipping my fries.

                                                                                Mayo is my first choice. Last week I made a garlic, cheese sauce for our fries. Ranch, blue cheese, onion dip, honey mustard all make me happy. Anything creamy and fattening.

                                                                                1. Pommes rot/weiss = Fries red/white (is there any other acceptable way ?) as a lot of Germans eat them with ketchup and mayo.

                                                                                  1. The fries I had last night came with chipotle mayo, which I liked at first, but I got tired of the taste after a few dunks, and started I dipping my fries in the sour cream that came with my burrito....I hadn't realized how much I liked sour cream on fries....don't know why I hadn't tried it before, esp considering I put sour cream on my baked potato, boiled potato and potato pancakes....

                                                                                    Also, fries are great dunked in buffalo wing sauce....

                                                                                    1. I had some home made, skin on fires at a lake house in north louisiana the other day. Nothing but good sea salt, fresh black pepper and lime zest on them. I think there might have been fresh lime juice on them as well. Delightful. I liked them with a little Ketchup.

                                                                                      1. blue cheese dressing

                                                                                        1. Anyone down with the chili/garlic sauces they use in chip shops in the UK. I think they're of Pakistani origin. They serve them out of diner-like ketchup/mustard squeeze bottles. The garlic is semi replicatable, it's like tsatsiki. The chili sauce, however is a rarity. It's definitely got chopped chilies, onions, with an almost chunky texture.

                                                                                          I like A1 sauce on fries, too.

                                                                                          1. Poutine, cheese and chili, Italian poutine (fries with bolognese sauce and mozzarella), ketchup, or caesar dressing. Or just salt.

                                                                                            I love fries.

                                                                                            1. I just remembered my favorite late-night snack from my Air Force days - there was a snack bar a half-block from our barracks that stayed open until midnight. They had big floppy grilled-cheese sandwiches, and their fries were of the greasy, floppy kind, not much for regular eating...but I'd get a GC sandwich and an order of fries to go, and when I got to my room I'd stuff those fries into the gooey mass of processed cheese food and lay into it.

                                                                                              That, of course, was back when I could eat like a horse and still gain no weight. Sigh...

                                                                                              1. In Portland, Maine, you can get fries (cooked in a combo of oil and duck fat) with a variety of sauces (including Duck Gravy, but only in winter) at Duckfat (www.duckfat.com). YUM.

                                                                                                Some of the best fries I have had were not potatoes. A diner in Watertown, MA makes amazing jalapeno polenta fries that are really crispy on the outside and really creamy on the inside. They are served with garlic aioli. Amazing.

                                                                                                For plain old potato french fries, I like BBQ sauce, though at fast food places I love to dip them in milkshakes. The old sweet & salty thing.

                                                                                                1. I want fries right now. I like to mix mayo with ketchup. I like to dip em in tamari as well. In milkshakes...you bet.

                                                                                                  1. Pretty much grew up on Bob's Big Boy Blue Cheese Dressing on my fries. Good stuff there.

                                                                                                    2 Replies
                                                                                                    1. re: biscuit

                                                                                                      Absolutely NOTHING better...too bad there are no Big Boy Restaurants to get this at any more :-(

                                                                                                      1. re: LastWyf

                                                                                                        Bobs is still around and they distribute the salad dressing locally (Look at your deli case, it's not with the Maries for some reason...) But my FAVORITE restaurant blue cheese is CPKs... sooooo good....

                                                                                                        --Dommy!

                                                                                                    2. Fries from Decarie Hot Dog in Montreal...eaten "to go" in the brown bag, with lots of salt, vinegar and ketchup.

                                                                                                      1. went to amsterdam summer of 1974..got turned onto fries with mayo there..its great

                                                                                                        1. S & P or thousand island

                                                                                                          1. bearnaise, hollandaise or mayo (ranch dressing isn't a bad alternative). I think the french know what they are doing when it comes to frites, and dipping them in an egg based product is the BEST!

                                                                                                            1. Like my fires thin cut, and really, really crispy. If I am out, and ordering fries and a burger, I always order my burger rare, and my fries well done! On the fries, just some salt. I don't order them often, becasue I HATE it when they are not cooked the way I like. One of my pet peeves!

                                                                                                              1. Growing up in Lancaster County, PA-- always gravy. We called the "wets". Yummmm

                                                                                                                1. what savory taste is NOT good with fries...?
                                                                                                                  here are 2 more of mine that I have not seen anyone else mention...
                                                                                                                  british chips with curry gravy, pub food extraordinaire.....
                                                                                                                  fries and black bean sauce.
                                                                                                                  No longer in business, a Chinese cafe on Kauai served a succulent lobster in black bean sauce, which with a side of fries was total, complete, heaven....

                                                                                                                  2 Replies
                                                                                                                  1. re: ciaolette

                                                                                                                    Jerk sauce, the more liquidy type not the paste type, or Kickers hot ketchup.

                                                                                                                    1. re: ciaolette

                                                                                                                      CURRY GRAVY! When I went to Ottawa, I was getting fries everywhere because I quickly realized they put curry in their gravy. Never encountered that before. Best.. flavour.. ever!

                                                                                                                    2. 1) Just Salt
                                                                                                                      2) Melted Cheddar Cheese
                                                                                                                      3) Crumbled Bluecheese, Bacon & Ranch Dressing

                                                                                                                      1. Roasted rosemary & sea salt w/sometimes a fine spray of fresh lemon.

                                                                                                                        1. Great, chunky bleu cheese dressing or homemade Thousand Island dressing. I'm guessing the Fry Sauce out of Utah is a jazzed up version of Thousand . . . .

                                                                                                                          1. Absolutely any condiment other than ketchup!

                                                                                                                            1. When the fries are still fresh hot out of the fryer, I like them with just a little salt. After they start cooling off then I like to dip them in mayo, and as a last resort ketchup.

                                                                                                                              1. Depends on the fries. Usually salt and malt vinegar, with ketchup.

                                                                                                                                Or, to jazz it up, try sea salt, white pepper, and parsley.

                                                                                                                                And to go "gourmet," truffle oil and parmesan!

                                                                                                                                TT

                                                                                                                                1 Reply
                                                                                                                                1. re: TexasToast

                                                                                                                                  I really like my fries with black pepper and either malt or cider vinegar.

                                                                                                                                2. This thread has opened my eyes to a new level of fry-dom. Thank you.

                                                                                                                                  1. I like ketchup on the side and the fries must not be too salty. (However, I'd like to add that if something new is in front of me, I will dip into the other stuff with glee to see what it tastes like.)

                                                                                                                                    1. All kinds of stuff.

                                                                                                                                      Sometimes just salt/pepper, if I'm making them or I know someone else makes good ones. Then that's all they need.

                                                                                                                                      I love dipping in mayo or gravy. If I go for poutine (cheese curds/gravy), then I only get through so many fries before they get soggy and I have to abandon them. Probably a good thing for my tummy, anyway.

                                                                                                                                      My mom used to saturate hers in vinegar; not my favourite thing. I can still hear a southern American drawl in the back of my head; the time she asked for vinegar in Tennessee... "Vinegurr?! Now, what exactly are are y'all gonna do with vinegurr?!"

                                                                                                                                      1. Sriracha sauce!!! (I like the idea of mixing that with some mayo, but I love it plain as well.)

                                                                                                                                        1. Love pommes frites with wasabi/mayo. Looking to make at home but cannot find the colander they use in the frites shop....not like a regular one. Any help on a name for this belgium colander? Thanks!

                                                                                                                                          1. gravy

                                                                                                                                            cocktail sauce

                                                                                                                                            peter luger sauce

                                                                                                                                            1. I like them a few ways:

                                                                                                                                              S/P when I make them at home

                                                                                                                                              Seasoning salt and Malt Vinegar

                                                                                                                                              Honey Dijon Mustard

                                                                                                                                              Poutine style, using mozz or gruyere