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How do you top your french fries?

Is it chili?

Chili and cheese?

Or maybe poutine?

Ranch dressing instead?

Perhaps you prefer "Animal Style" (a la In N Out)?

Or pastrami chili cheese a la The Hat?

Or something else?

Do tell ....

Me? I like my french fries (steak cut) topped with eggs scrambled with tomato, Taiwanese-style.

This, of course, is followed closely with french fries (again, steak cut) topped with marinara sauce mixed with Chinese pork floss.

What about you?

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  1. hot beef gravy on the side to dip into
    a specialty of the house here:

    1. Just the standard salt and vinegar .....

      1 Reply
      1. re: cacruden

        This is good. I will also add ketchup and pepper sometimes.

        I also like mayo or mayo and horseradish sauce.

        I don't like chick fil a fries but they are ok with their sauce of the same name.

        I like zesty or curly or zesty curly fries too. Sometimes I dip in cottage cheese or the sauce in my coleslaw.

      2. Carne asada fries. I've yet to have poutine, though I'm pretty sure that I would love it.

        A good, garlicky aioli is also always welcome.

        1 Reply
        1. re: Violatp

          I've tried fries with toum, but that's pushing it.

          Carne asada for sure, which plenty of chilies too.

        2. Once cooked right I do not 'top' french fries as find makes them soggy before can eat. Instead I prefer to season immediately after cooking when sticks then 'dip'.

          I most often like my fried potatoes golden brown and crispy on the outside soft almost mashed on the inside. Especially love steak cut. While cook other shapes similar.

          NOTE: Feel fresh is best, but if unable to consume them all I re-heat in the oven (find give a less soggy re-heat). It is best to not make too many french fires so all get consumed when make.

          SUGGESTION: Sometimes it is fun fun to batter fried potatoes for a twist.

          P.S. Tots are a good, but wonder what is added that makes them so greasy. Most-often stick with home cut potatoes instead of something out of a bag here.

          1. I like my fries virgin (salt excluded).

            I've had poutine 25 years ago and I have no inclination to try it again, even if I live in Montréal.

            1. Call me dull, but it's just ketchup for me.

              1. Fries are the only thing I use Tabasco for.

                1. depends on the fry... and my mood. Usually I'm just a ketchup dipper, but in the right locations, love my fries covered in beef gravy and ketchup. YUM.

                  1 Reply
                  1. re: jujuthomas

                    I like mustard. Even better if I get my hands on Coleman's mustard.

                  2. I like to dip, not top. My favourites are ajvar, blueberry "ketchup" and chipotle mayonnaise.

                    1 Reply
                    1. Like smaki, I'm a dipper. Soggy fries just don't work for me. I like any one of these: Sriracha mayo, any nice, smooth cheese sauce, and french onion dip.
                      Fries need to be thin and crunchy---yum.

                      1. Mmmmm, lots of ways (all of those so far sound good, except maybe the gravy/ketchup combo, and I'll take some of the ideas).

                        My absolute favorite, though, is green chile cheese fries. I can make a meal of these. Unfortunately, some places don't do it well. Fries cooked tough or soggy, goopy or yucky sauce, fake cheese, poorly distributed toppings, etc. They can be fantastic with either chopped green chile or green chile sauce and lots of real cheddar. A little sour cream on top is a nice bonus. I'm lucky to live where this is a common menu item, though I don't order them often enough to have chosen a favorite (my old favorite being defunct).

                              1. re: Terrie H.

                                I love Old Bay on fries!
                                State College folks (I know there are a couple on here), how about the bay fries at C. C. Peppers? Anyways, they're thin, and wear way too much Old Bay, but they are a little boat of greasy heaven.

                            1. Nothing at all except a little salt. I actually like French fries, no need to disguise them under a load of other stuff.

                              1. Steak cut,twice cooked,creamy and crisp,salt and fresh ground pepper.
                                Another dipper here.
                                Garlic mayo,chipotle mayo,some sauces,gravy and jus.If the sauce works with steak or fish it's a candidate for me.

                                1. Belgian fries always get mayo. American get ketchup. And steak fries get the "house" steak sauce.

                                  1. If I'm getting Chinese carryout fries, it's saltpeppaketchup.

                                    If I'm in a Baltimore diner, it's gravy.

                                    If I'm at Ben's Chili Bowl or Checkers, it's chili and cheese.

                                    If I'm at an Irish bar, it's malt vinegar.

                                    If I'm at home, salt.

                                    12 Replies
                                    1. re: monkeyrotica

                                      "Chinese carryout fries"?? Whazzat?

                                      1. re: ricepad

                                        The Chinese restuarant near our house has better french fries than all of the subshops in our town, isn't that sad?

                                        They are just regular crinklecut frozen fries but they are a perfect 10. Maybe it's the hot oil, I don't know.

                                        I always feel silly ordering them with our takeout there but they are to die for! And we aren't the only ones who get them either; we've seen pupu platters with sides of french fries there! The only difference is people ask for the brown gravy instead of using the packs of ketchup (no bottles in the restaurant lol).

                                        1. re: thedryer

                                          Amen to this! A friend of mine thinks it might be that they are always double fried vs handcut and more "gourmet" type fries which often only get a single fry. I am with you however, I haven't met a better fry from another takeout place and most restaurants in my city. Embarrassingly enough my Chinese restaurant knows me and whenever I start the order with fries, they know what else I want.

                                          1. re: thedryer

                                            Agreed - the best fries I've had in ages are from the cheap Chinese carryout. Crinkle cut and all!

                                            1. re: thedryer

                                              It's cuz they fry them in the same fryer as they do the egg rolls, the pork and shrimp for the sweet and sour dishes, etc.

                                              The oil picks up all those itsy bitsy bits of flavorings from all those other deep-fried goodies, and then imparts them onto the fries ...

                                              Same principle holds true for the griddle tops that Mexcian taquerias use, which is why those stands always make the best burgers ... the patties pick up all the juices and flavorings from the carne asada, pollo, etc that were there before it.

                                              1. re: ipsedixit

                                                This thread is killing me, we are planning a Christmas Day Chinese takeout feast and all I can think about now is enjoying a large styrofoam container of fries.

                                                Yes, I think you hit it the nail on the head!

                                                1. re: fldhkybnva

                                                  Gotta get 'em out of that styrofoam ASAP, otherwise the steam builds up and soggifies the fries. Ditto with the Chinese fried chicken wings, or pretty much anything that's been fried and has to travel.

                                                  1. re: monkeyrotica

                                                    Oh yes, they arrive, I rush to the door, I grab the styrofoam container and bust it open and let that horrendous fry-killin steam out. It is quite the perfected system here.

                                                  2. re: fldhkybnva

                                                    Ours don't come in styrofoam! They come in the typical Chinese box that folds at the top, except they don't close it and the fries are full up higher than the top of the box.

                                                    Come to think of it, a Chinese restaurant further away were the best fresh onion rings we ever had (not on the menu but you can ask for them).

                                                    We were also there once for St. Patrick's Day and had spucky rolls and boiled corned beef sandwiches. Seriously better than some Irish places we've been (we couldn't get into one that day, it was a Saturday afternoon and they were packed early!). Who woulda thunk the Chinese restaurant was making corned beef?! Add a little hot mustard (first time ever doing that!) and it was awesome!

                                                    Now I'm in the mood for Chinese food but I want a side of french fries, onion rings and corned beef lol!!

                                                    1. re: thedryer

                                                      Corned beef, fries AND onion rings? Holy moly, I need to start hanging out at more Chinese restaurants.

                                                      The only Chinese restaurant that I go to is really "authentic" Chinese food. I hate when people go on about "authentic" but in this case, it is. The mom is from Northern China and makes all the noodles and dumplings by hand. It's pretty awesome. But anyway, because I am so spoiled by this place, I don't seek out Chinese food elsewhere, for the most part. That is going to change really soon.

                                                      1. re: thedryer

                                                        I once tried to ask them to poke holes in the styrofoam container but that didn't translate well so I gave up on that endeavor and just know that since they deliver fairly quickly I can pop open the styrofoam quickly when it arrives. However, they do seem to always overstuff the containers of sweet and sour chicken which I imagine is an attempt to prevent sog.

                                                        Corned beef...hmmm, not sure that's on my menu but I will certainly have to check.

                                                        1. re: fldhkybnva

                                                          The corned beef was only a one day thing, the Chinese cooks were celebrating the holiday and we are friendly with the owner. It was so funny! We still stuck to our mai-tais, we didn't ask if they had Jameson or Guiness. Now that would have felt funny drinking that there!

                                            2. I'm curious, does any put butter on their fries?

                                              Seems like it would be a natural pairing given, esp. if you like butter and top it on things like mashed potatoes, baked potatoes, etc.

                                              7 Replies
                                              1. re: ipsedixit

                                                I don't like the crispy,creamy good fry texture thing tampered with much.And I don't have a memory of any compound butter with jus as good enough to be worth a planned repeat.

                                                1. re: lcool

                                                  Would you dip them in clarified butter or ghee? Perhaps salted ghee?

                                                  1. re: ipsedixit

                                                    Ghee maybe.Salt yes.
                                                    I twice fry in animal fat,duck,goose,beef and pork or sometimes peanut oil and really like the taste and texture.Two places I order fries,for the fries,one uses lard and the other peanut oil and are divine with just salt.
                                                    Before I went the butter warmer route with fries and ghee the menu would need to be ?,bivalves,shellfish etc.

                                                2. re: ipsedixit

                                                  Never ever ever thought of this but now I am very curious!

                                                  1. re: ipsedixit

                                                    There is a place in Milwaukee known for butterburgers that will literally have butter dripping off the burger on to the plate. I never fail to give in to the temptation to mop up the butter with the accompanying fries.

                                                    1. re: Fydeaux

                                                      I would argue that that is exactly WHY you get fries with such a burger!

                                                  2. I like my fries with sea salt and I like to dip them in mayo..
                                                    Also, thousand island dressing is a fabulous way to dip those hot deep fried things of goodness.

                                                    1. (In my best Michael Jackson whispery falsetto) I'm a dipper, not a topper.

                                                      1. At home, with a steak, just salt and the steak juices.
                                                        Takeout fries - dipped in mayo or ketchup, or both.
                                                        Sweet potato fries at home – a dusting of salt, cinnamon and cayenne
                                                        But my favorite is sweet potato fries with an Etouffee Gravy for dipping, that is served at a Cajun restaurant we visit occasionally. I have tried, but have never managed to replicate that gravy at home - probably for the best, as I could eat a whole pot of it in one sitting.

                                                        6 Replies
                                                        1. re: EM23

                                                          That's exactly what I was thinin EM23...the juice from the steak I ate along side it.

                                                          That said, I would never turn my nose up to the In-n-Out animal style.

                                                          1. re: LA Buckeye Fan

                                                            I had to look up the animal style fries – cheese, onions and Thousand Island! Drinking food, for sure.

                                                            1. re: EM23

                                                              I am not a big fan of gooey things on fries as it makes them too soggy for me, but I have been wanting to plan a trip to California just to taste that creation.

                                                          2. re: EM23

                                                            YUM, steak juices. Works best with homemade steak fries!

                                                            1. re: thedryer

                                                              Whenever I do a standing rib roast or a brisket with a lot of fat, I always save the beef fat and fry potatoes in it. Reminds me of the old McDonalds fries when they fried in oil that contained beef tallow. Just a little salt.

                                                              1. re: thedryer

                                                                My dog weeps openly watching me sop up the juice with the fries. I like French fries with my steak - soaked in water overnight to get rid of some of the starch, so they get nice and crispy after a double fry.

                                                            2. Only Salt. ~~ I will dip them in a Chocolate Malt/Shake if that's what I'm having.

                                                              1 Reply
                                                              1. re: Uncle Bob

                                                                mmmm... how could I forget dipping my mcdonalds fries in my chocolate shake???

                                                              2. I just like to mix one part ketchup with 2 parts mayo for my fries. And I like all kinds of fries. Steak, thin, curly and even tots. (this is from the old Arctic Circle days of the 70's)

                                                                1. At home, salt, or salt and ketchup, or salt and ketchup & gravy, depending on what's available at the time.

                                                                  For me the ultimate french fry is a Winnipeg french fry with chili from one of the greats...The Red Top, Juniors, or Dairy Whip. Sadly, I don't live there anymore, so it's a rare treat.

                                                                  1. I am dipper not a topper - it's usually a trio of ramekins including malt vinegar, ketchup and yellow mustard. I either alternate or do a triple dip. My favorite combo is 1 dip through ketchup followed by 1 dip through malt vinegar.

                                                                    1. I generally prefer to dip, not top, although I will gladly eat a plate of steak fries smothered in melted cheese and bacon or chili. For dipping, I like:

                                                                      blue cheese salad dressing (especially with sweet potato fries)
                                                                      mayo (and all of its variations, including garlic, chipotle, etc.)
                                                                      a 50/50 blend of Arby's Sauce and Horsey Sauce
                                                                      malt vinegar
                                                                      mustard-mayo sauce
                                                                      non-sweet BBQ sauce

                                                                      I am open minded to new sauces for fries, but there is one thing that will NEVER touch a fry on my plate: ketchup. Vile brew.

                                                                      1 Reply
                                                                      1. Just got back from Amsterdam where French/Belgian fries are very popular. Their topping of choice is mayonaise!!!!!!!!

                                                                        1. I love poutine but that doesn't fit into my eating plan too often :)

                                                                          I usually like them plain with some bbq sauce for dipping, or, if applicable, steak juice.

                                                                          1. For chili fries, only Tommy's will do.

                                                                            Chili cheese fries, The Hat.

                                                                            Those are the only two places that I get chili fries, I think.

                                                                            Everywhere else, I tend to ask for Ranch dressing for dipping. Sometimes Thousand Island if I know the restaurant has one that I like. Then I like to add a little sriracha to the 1000 Island to spice it up.

                                                                            Sometimes I use mayo or a mayo ketchup mixture. I would use straight mayo all the time, but I eat a lot of fries and I can't justify using eating that much more mayo than I already do.

                                                                            When at Jack in the Box, I get Ranch Dressing and BBQ sauce and mix them together. Then I dip my fries in that tasty concoction.

                                                                            Krinkle cut is my favorite cut. Especially at Del Taco if you get them fresh out of the fryer. Those can't be beat.

                                                                            Strangely enough, I do like ketchup and I love it on hash browns. But never on fries. And I would never use any of my french fry dipping sauces mentioned above on hash browns. I think my mouth and brain just expect certain tastes when presented with certain foods.

                                                                            1. I am currently obsessed with Chinese carryout crinkle fries but when made at home I love pepper and old bay on fries.

                                                                              17 Replies
                                                                              1. re: fldhkybnva

                                                                                You are the 3rd or 4th person who has mentioned Chinese carryout fries on this and different threads lately. Is that a regional thing? Because I am in Southern California and I don't think I have ever seen these. They sound awesome and I want some!

                                                                                1. re: Jelly71

                                                                                  I don't think so and they are not fancy by any means. I think they literally open a bag of Ore Ida crinkle fries and dump them into the frier. They are usually on the generic American-style Chinese takeout menu up at the top with the other random things like fried chicken wings and you probably just overlooked them. It might be that they are fried in oil used to fry other delicious carb/fat/sugar laden foods but they are always piping hot, crispy and by far my favorite fries. I can't get enough of them. I'd check out your menu - all the menus here just say "french fries" and you probably never thought to order them as it's somewhat random. But, I highlight they are nothing out of the ordinary but your standard freezer fries but to me they are delicioso so in case you are disappointed...

                                                                                  1. re: fldhkybnva

                                                                                    Thank you for the info. And I really love love trashy frozen Ore Idas, so it sounds like these are right up my alley.

                                                                                    1. re: Jelly71

                                                                                      If you've ever had deepfried tater tots, the flavor/texture is similar: super-crispy exterior, steamy interior. Totally different from baked Ore Idas. It's the difference between a bag of generic pork rinds and hot cracklings fresh from a pot of boiling lard. It's like there's a county fair in your mouth and everyone's invited!

                                                                                      1. re: monkeyrotica

                                                                                        "It's like there's a county fair in your mouth and everyone's invited!"

                                                                                        That happened to me once, and I caught a terrible cold.

                                                                                        1. re: monkeyrotica

                                                                                          Deep fried tater tots rock. Try them with crappy canned nacho cheese sauce and salsa or hot sauce.

                                                                                          1. re: DiningDiva

                                                                                            They kick ass that way. I top them like nachos with all the fixings. So tasty

                                                                                            1. re: suzigirl

                                                                                              We also do a rough chop on them and roll them up into breakfast burritos. That's good too

                                                                                              1. re: DiningDiva

                                                                                                That sounds tasty. I also thaw them and make a tasty hash brown cassarole that kind of reminds me of Cracker Barrels but i haven't had it in years. Mmm I want some. I have tater tots and American cheese. Hmmmm

                                                                                                1. re: suzigirl

                                                                                                  You two and Tater Tots need to get a room. ;)

                                                                                      2. re: fldhkybnva

                                                                                        I only recently noticed fries offered at my fav Chinese take-out joint. I'll never order them because there's too much other great stuff on the menu, but I do consider this an unsual and probably rather recent development. Never saw 'em at a Chinese place before a couple of months ago.

                                                                                        1. re: Perilagu Khan

                                                                                          Yea it has become somewhat problematic. I start with the fries of course as they arrive hot and crispy and want to get in as many as possible in their top notch shape, but then there is the rest of the meal and I'm also a big fan of standard American Chinese food and so there is often some belly-rubbing at the end of the night. My SO usually has to cut off my fry intake and focus me towards other things...

                                                                                          1. re: fldhkybnva

                                                                                            It seems everybody loves fries. The Chinese food proprieters, being astute businessmen, have apparently ascertained that fries will sell, even in conjunction with Lemon Chicken, Wonton Soup and Shrimp Toast.

                                                                                        2. re: fldhkybnva

                                                                                          If I do get Ore Ida crinkle fries, I get the extra crispy ones that you bake in the oven (not deep fried). They are really good and crispy and great for dipping.

                                                                                        3. re: Jelly71

                                                                                          Chinese carryout fries seem to be primarily an inner-city, older suburb Chinese carryout item, particularly places that do a brisk lunch business in non-Chinese items like fried chicken or subs. I haven't seen them so much in outer suburbs or small towns, so I suspect it depends on where you're looking. But combine a hi-capacity fryer with hot oil that's been used to do eggrolls and toss in some Ore-Ida crinkle cuts (which are almost impossible to mess up) and you're in for a real treat.

                                                                                      3. I like mine plain and salty, but if I'm dipping I like tartar sauce or Heinz ketchup.

                                                                                        If I've got calories (and arteries) to spare then it's got to be carne asada fries...carne asada, shredded cheese, pico, guac, sour cream and salsa rojo.

                                                                                        5 Replies
                                                                                        1. re: DiningDiva

                                                                                          I have never had Carne Asada fries but as a fry freak (I admittedly have almost finished a bag of frozen fries by myself and don't fear the large order of fries at Five Guys) I would love to try them. Where do you get them?

                                                                                          1. re: fldhkybnva

                                                                                            Where do you live. They're ubiquitous here in San Diego. Any taco shop worth their salsa will have them. Also, so will most college campuses.

                                                                                            1. re: DiningDiva

                                                                                              Baltimore, so the # of Hispanic-inspired restaurants are minimal, perhaps a Google search is in order.

                                                                                            2. re: fldhkybnva

                                                                                              If you're savvy and encounter a cooperative taco shop, you can get them custom made anywhere!

                                                                                              I did that once here in Chicago. After noting that they had fries on the menu, I basically talked the cashier and cook through the assembly! She wasn't sure how to charge me and ended up doing it as fries plus a bunch of side orders.

                                                                                          2. I love a good well-seasoned curly fry. Also, fries sprinked with Old Bay. Yum.

                                                                                            For regular French fries, a sprinkling of salt is nice. Otherwise, I'm a dipper. I like to have an assortment of dippings, if possible. Ketchup mixed with hot sauce (Sriracha, preferably) or curry powder is my favorite. Honey mustard, spicy mustard, chipotle mayo, ranch dressing, BBQ sauce - all fit the bill.

                                                                                            However, when at Ben's Chili Bowl in D.C., chili cheese fries are a must. Particularly if it's 2 a.m.

                                                                                            1. Salt and pepper, lots of it.

                                                                                              1. My current favorite way to have fries is tossed with a bunch of freshly minced garlic, salt, and pepper, then topped with a sprinkling of blue cheese. I'll dip these in either ketchup or sriracha ketchup.

                                                                                                1. Never top, only dip. No soggy fries for me, please!

                                                                                                  Going on the assumption here that salt is a "no duh" ----

                                                                                                  - @home / as a side for a burger: ketchup & mayo.

                                                                                                  - @a Greek restaurant as a side for souvlaki, gyros or any other meat I'm ordering and have already treated the same way: a generous squirt of lemon juice.

                                                                                                  - @as a side for steak: sauce béarnaise

                                                                                                  - as a side for currywurst in Berlin: ketchup & curry powder

                                                                                                  - as a remedy for recreationally induced hunger pangs in Amsterdam: oorlog sauce = mayo, peanut sauce, raw diced onion... but you generally can't choose to dip there, they just pour it all over (ditto for the currywurst fries, sadly)

                                                                                                  - as a side for fish & chips: malt vinegar

                                                                                                  Think I covered it all.... ?

                                                                                                  1. So apparently today is National French Fry Day? And here's a slide show of some of the more interesting ways to top a fry


                                                                                                    1. Love my poutines! One of my favourite versions to make is goat cheese with pepper sauce.

                                                                                                      1. Love me some slightly underdone steak fries with a velveeta chili sauce all over with jalapenos. I also like them buried in bacon and cheddar dipped in ranch. Lomo saltiado style is good stuff too. And i love them dipped. Ketchup, ranch, honey mustard, malt vinegar, peppered vinegar, tartar, thousand island. You name it. And let us not forget Chick Fil A waffle fries in the Polynesian sauce. Goo and good fer ya.

                                                                                                        4 Replies
                                                                                                        1. re: suzigirl

                                                                                                          Chick Fil A waffle fries + the holy trinity of dipping sauces (Honey Mustard, Polynesian, Chik Fil A sauce) = one of life's great simple pleasures

                                                                                                            1. re: fldhkybnva

                                                                                                              Seriously! I hoard those little tubs of deliciousness.

                                                                                                            2. re: thelittlemiller

                                                                                                              You are so right. Those are the way to dip those little waffely gems

                                                                                                          1. I'm totally a dipper. A kind of indiscriminate, one at that. I do prefer something thick to something thin. So, ketchup, aioli, ranch, bleu cheese, etc., over vinegar or jus.

                                                                                                            But I really enjoyed the mole fries I've had a couple of times.

                                                                                                            1. (A good spicy)BBQ sauce mixed with a dollop of Siracha does it for me.
                                                                                                              If that's not available then ketchup with Tabasco
                                                                                                              in a pinch.
                                                                                                              Are chili cheese fries all across our great nation these days?

                                                                                                              1. Ketchup, salt and pepper, sometimes mustard

                                                                                                                or, if I'm up to it, salt and pepper with vinegar

                                                                                                                3 Replies
                                                                                                                    1. re: ipsedixit

                                                                                                                      I always salt & pepper my fries. I love pepper. Dip in ketchup or mayo, plain or with whatever added.

                                                                                                                  1. Skinny fries just need salt. Steak fries (preferably crisp exterior with a mushy center) get dipped into ketchup that has been salted. Cheese fries are of the skinny ilk with a good mozzarella melted over the top (except back in college and hung over, they were dipped into a horrid orange cheese product).

                                                                                                                    Growing up on the east coast, I never heard of vinegar on fries until grad school in the midwest. Still think it's gross ;)

                                                                                                                    8 Replies
                                                                                                                    1. re: gaffk

                                                                                                                      Vinegar with fries is an acquired taste. So, I understand. I'm particularly, though, about cheese fries. I like a good melted cheddar or blue cheese (non-melted). Otherwise, I'll pass.

                                                                                                                      1. re: Kashmirgirl

                                                                                                                        Not always an acquired taste. My British bf introduced me to them and I was a fan immediately. And i was 35 at the time

                                                                                                                        1. re: Kashmirgirl

                                                                                                                          I should have prefaced that with I love vinegar and had never heard such heresy as not putting ketchup on fries and subbing vinegar

                                                                                                                            1. re: suzigirl

                                                                                                                              I always do both which some people think makes no sense but is quite delicious to my taste buds.

                                                                                                                              1. re: fldhkybnva

                                                                                                                                I do both also. I love it. Vinegar first to soak in, then ketchup. Yum

                                                                                                                                1. re: suzigirl

                                                                                                                                  It seems that we have opposite dipping strategies - I usually go ketchup then vinegar

                                                                                                                                  1. re: fldhkybnva

                                                                                                                                    But in the its a tasty result. Mmm mmm.

                                                                                                                        2. Topped:
                                                                                                                          Malt vinegar
                                                                                                                          Brown gravy
                                                                                                                          Old Bay
                                                                                                                          Tony Chachere's


                                                                                                                          Mayonnaise (home made is best. the new Heinz isn't bad for store bought)
                                                                                                                          Melinda's habanero ketchup
                                                                                                                          Blue cheese dressing

                                                                                                                          1. Old Bay and malt vinegar over boardwalk-style fries. Best represented by Thrashers in MD and DE.

                                                                                                                            A close second is poutine. Thankfully not easy to find around my way or I would need to see my cardiologist more often.

                                                                                                                            1. "french fries (again, steak cut) topped with marinara sauce mixed with Chinese pork floss"

                                                                                                                              whoa... this sounds good. i have homemade Vietnamese pork floss (homemade by my parents' neighbors, not by me) that could be put to good use this week...

                                                                                                                              2 Replies
                                                                                                                              1. re: calmossimo

                                                                                                                                Do you by chance know the difference, if any, between Chinese and Vietnamese pork floss?

                                                                                                                                And, yeah, mixed with marina sauce, it's freaking awesome on fries.

                                                                                                                                1. re: ipsedixit

                                                                                                                                  I have no idea in any technical terms. I grew up eating mostly the store bought Chinese types (clear plastic tubs, with either red or blue labels). It could very well just be that the batch I have is homemade and it won't taste the same as store bought.

                                                                                                                                  The biggest differences that I can tell are in the color and texture. The Chinese pork floss I've had is darker brown, lighter in texture, and more crumbly, if that makes sense; the pieces feel like they collapse in my mouth. The kind I have now is lighter brown, stringier, and has more chew. The stringiness almost reminds me of dried cuttlefish, but not quite.

                                                                                                                              2. Mayonnaise. It's what the people who invented fries put on it. But it has to be real mayo, not "salad dressing" or "Miracle Whip" or any other bogus concoctions.

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                                                                                                                                1. Most times, I'm a dipper - however, when I want them topped, there was nothing better than curry chips after a night of drinking in the UK.

                                                                                                                                  1. You know those little packets of hot saucy stuff that Wendy's gives you with their chili? My son and hubby used to save those to dip their fries in.

                                                                                                                                    For me, I'm happy with ketchup, tartar sauce or mayo. Or malt vinegar or cocktail sauce..depends on what I'm eating. I don't make fries at home, so whatever condiments come on my meal get dipped into.

                                                                                                                                    I really don't care for the piles of stuff on top of fries, as I prefer the crunchy ones. Never had poutine, though, nor have I ever seen it in any restaurant I've been to. I would try it, though, just to say I did.

                                                                                                                                    1. I just tried the Animal Style fries during my first visit to In-n-Out and I have to say they were my favorite selection on the menu. Aonori fries with wasabi mayo is another highlight of my travels out West.

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                                                                                                                                      1. re: JungMann

                                                                                                                                        I really think Thousand Island dressing is underrated when it comes to french fries.

                                                                                                                                        1. re: ipsedixit

                                                                                                                                          I am a big fan. And if at home, I use the Bob's Big Boy 1000 Island. It's perfect on fried potato products.

                                                                                                                                      2. I don't put anything *on* my fries, because it makes them soggy, but I'll dip them into various things. Salsa is surprisingly good. I also like a sauce made of sour cream and sriracha.

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                                                                                                                                        1. re: Ruth Lafler

                                                                                                                                          Same here. Naked and dipped. Or just naked.

                                                                                                                                          1. Funny you should ask as one hour ago I topped my French fries with breakfast. Five Guys is so generous with their excellent fries that I brought home about a pound of leftovers and have had them in the refrigerator. This morning I heated some in a little butter, poured a beaten egg over, and topped this with grated cheese. Five Guys uses super-quality Idahos---their potatoes have such a flavor, and this made a delicious breakfast with buttered toast and hot tea.

                                                                                                                                            1. Ketchup, salt, and pepper

                                                                                                                                              If able, I like Old Bay seasoning or a slight bit of mustard.

                                                                                                                                                1. Taiwanese fries sometimes have tomatoes and eggs on 'em? Never seen that before, but that has potential to be the only other food from that island (even if it's "not" from there) that I'd like. Now, if it's the usual tomatoes and eggs that can be ordered at a Lanzhou lamian hole-in-the-wall, I had a dang good version with black sesame seeds and cumin once...but that's another thread.

                                                                                                                                                  I've had bleu cheese dressing on fries a few times, which worked quite well. Carne asada fries are memorable too.

                                                                                                                                                  Ideally, I'd like to make the combo of burrata and french fries work, but that sounds lofty and disturbingly good.


                                                                                                                                                    1. I need a little liquid of some sort. When a waitress suggested ranch dressing long ago, it was a real revelation. After a visit to Rhode Island (where there's a bottle on every table), I started using malt vinegar when available. Ketchup would be my third choice.

                                                                                                                                                      1. As an expansion of my previous answer (sea salt flakes), if I am going to waste calories on French fries, they need to be really good ones. Really good French fries are best with the perfect sprinkling of the perfect salt flakes. OK, some aioli or béarnaise might be great, too, but not necessary.

                                                                                                                                                        1. Cheese, al different kinds, with some sort of meat, usually chili or steak. I also like them plain with ketchup, ranch dressing or ranch dip. With srircha, mustard or barbeque sauce.

                                                                                                                                                          1. Very simply. Malt vinegar and ketchup.

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                                                                                                                                                            1. re: jnk

                                                                                                                                                              Have you tried the Heinz balsamic ketchup? I think it's pretty good!

                                                                                                                                                              1. re: thedryer

                                                                                                                                                                I haven't but will buy some today. Thanks.

                                                                                                                                                              1. re: Gastronomos

                                                                                                                                                                Hahaha. That is correct. But i am in the dip camp. Not the no ketchup camp. Not sure which you are.