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Any Favorite French Fries Toppings?

What are the craziest, tastiest, most fun things you've put on top of french fries?

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    1. re: mike0989

      do you cook at the wonderful Misery Loves Company in Winooski VT? that's how they do them there!

      1. re: opinionatedchef

        Nah. I first tried them that way off of a roach coach that used to be in the LA area. I've been doing them myself on occasion since then.

        1. re: cheesecake17

          Green tahini (i.e. tahini with lots of parsley, some garlic and lemon juice) is also excellent with fries.

          1. re: cheesecake17

            just straight tahini? I've never tried this

            1. re: helmut fig newton

              Tahini, mixed with a little water, lemon juice, salt. Sometimes cumin and garlic (powder, I don't like chunks)

          2. Half of a grilled cheese sandwich, with the other half underneath.

            I generally prefer to dip my fries rather than cover them, unless I'm having steak-frites and there's a nice boneless ribeye or something on there. Favorite dippage is a really good tartar sauce, though I used to frequent a restaurant where I could get a wonderful horseradish in sour cream. Aiöli is good too.

            4 Replies
            1. re: Will Owen

              I have to agree agree with you about tartar sauce as a splendid dip for Fries. The problem is that very few restaurants actually make a decent tartar sauce. And good tartar sauce is really a cinch to make at home.

              1. re: Sam D.

                Recently, with my filet o fish I got extra tartar sauce (on the side) and used it on my fries. Absolutely delicious.

              2. re: Will Owen

                Ditto on the aioli.
                The red 'seafood' sauce' in the bottle is good too.

                1. re: Will Owen

                  I also dip fries and I like mayo, sometimes with some chipotles in adobo.

                  1. re: emglow101

                    These would be blended?
                    Do you have a preferred ratio?

                  2. When I was a kid I used to dip salty french fries in ice cream or a milkshake. I still crave that combo, although I can't eat the dairy anymore so it shall remain a delicious memory.

                    5 Replies
                    1. re: pickledtink

                      Yeah, for me, memories of fries dipping intoMcDonalds vanilla shake..

                      1. re: helmut fig newton

                        Into chocolate shakes for my memories. Hot and salty dipped into cold and sweet. Yum.

                        1. re: chowser

                          I've completely forgotten about the Wendys Frosty. The memory has now traveled up through my subconscious like an air bubble containing a fond memory, travelling through time completely uncontaminated by all the years that have passed. It popped right here at my computer as I read this.

                          1. re: chowser

                            my sister and I thought the perfect combo would be McDonald's fries in the Wendy's frosty.

                        2. I love fries and I love them more with stuff on them (chili and cheese, gravy and cheese). When I'm not eating them with a pile of goodness on them, I like to dip them in a buffalo sauce/mayo mixture.

                          4 Replies
                          1. re: masha bousha

                            yum, that sounds good. There have been some interesting takes on fries here in SF --Wise Sons does a Pastrami cheese fries: 'house cut fries topped with pastrami. swiss bechamel, caramelized onions, russian dressing & pickles'
                            It's really tasty but a little heavy even for moderate intake.

                            1. re: helmut fig newton

                              wow, i think they've really gone beyond 'Poutine heavy' on that one....

                            2. re: masha bousha

                              I recently got "spicy fries" at a bar (a group decision for a late night snack) - and they were just topped with buffalo sauce. Quite tasty and totally brought to mind "why isn't this done more often"? I could really see someone going that extra miles and topping them with shredded chicken, buffalo sauce and blue cheese.....

                              1. re: cresyd

                                I read this quickly and thought you said french fry bar. Now that would be a great party idea!

                            3. Brown gravy and cheese curds.

                              1 Reply
                              1. re: jpc8015

                                you could go over the top by adding some foie gras as they make it at A Pied de Cochon in Montreal.

                              2. Not crazy but I just want some cheese and bacon with ranch on the side. With cheese fries is the only thing I prefer ranch dressing with, otherwise I'm not a big fan. Other than that, I just dip my fries in ketchup or honey mustard.

                                3 Replies
                                1. re: SaraAshley

                                  It is so funny that we often have that one thing where we will use a condiment that we normally wouldn't use otherwise. For you it appears to be ranch dressing to accompany cheese fries. For me it is ketchup with tater tots.

                                  1. re: jpc8015

                                    Yes, it is kind of funny. I don't want ranch on a salad or with my wings, or non cheese fries.

                                    1. re: SaraAshley

                                      And I don't want ketchup on my hot dogs, burgers, or regular fries. Only on tots.

                                2. Hi, Helmut:

                                  Ooooh, I like both garlic aoli and chunky Gorgonzola cream sauce on my frites.

                                  Aloha,
                                  Kaleo

                                  1 Reply
                                  1. I never ever ever "top" fries with anything, as I like them about as crispy as possible. Fries are for dipping, lest you like them soggy. Eh.

                                    That said, an old fave is the Dutch oorlog (war) sauce: peanut sauce, mayo, raw onion.

                                    Decidedly *post*-date food :-D

                                    1 Reply
                                    1. re: linguafood

                                      Ditto! Depending on what I am having fries with, they might be dipped in ranch dressing, tartar sauce, Bloomin' Onion Dip, hot, undiluted Cream of Mushroom soup or a combination of Malt vinegar and tartar.

                                    2. Foie gras, gravy and cheese curds. If you're intrerested in variations on this (poutine) theme, check out the menus from Montreal's Poutine Week.

                                      http://poutineweekmtl.com/Restaurants...

                                      1 Reply
                                      1. re: hala

                                        You top fries with foie gras? How? I'm just not picturing that.

                                      2. Tossed in spicy feta when hot.

                                        1. I feel there's a pretty strong distinction between what I put ON my fries and and what I DIP my fries into.

                                          ON my fries:
                                          As mentioned already:
                                          1) kimchi
                                          2) gravy

                                          Fries INTO:
                                          1) tartar sauce
                                          2) tahini

                                          I didn't see:
                                          Put ON fries: fried egg and ketchup [sort-of hasy-y]
                                          Put ON fries: curry chicken
                                          Dip fries INTO: garlic pepper blend [which does contain salt]
                                          Dip fries INTO: heavy cream and butter mashed potatoes. I know, double potato carbing!!

                                          1 Reply
                                          1. As stated, dip into curry Ketchup. Sometimes Horseradish sauce.

                                            I grew up with Malt vinegar, and I still love malt vinegar on my fries. I bring in a bottle if I know we are ending up at a place that sells fries. More than a few times I have had people freak out at other tables and ask for some as they relocated as well into my area.

                                            1 Reply
                                            1. I had some truly spectacular chili cheese fries at Coyote Bluff in Amarillo, TX recently - hand-cut fries, then they top them with a red chili sauce (meaty and delicious), then a LOAD of cheese, then roasted green chiles. Nothing really out of the ordinary in the ingredient list, but every element was just stellar and they all went together perfectly.

                                              In general I like tangy dipping sauces for fries - blue cheese salad dressing, a 50/50 mix of mayo and malt vinegar, Buffalo wing sauce, chimichurri, etc. Never, EVER, EVER EVER ketchup.

                                              1 Reply
                                              1. re: biondanonima

                                                I love green chile cheese fries, with either chopped green chiles or a really good sauce. Topped witha little sour cream sometimes.

                                              2. I feel like a bibim french fry would be good. Adding bap would make for a positively sluggish rest of the day...

                                                Speaking of which, I'd be open to dipping fries in various Korean condiments, particularly anything with miso.

                                                Jonathan
                                                buildingmybento.com

                                                3 Replies
                                                1. re: BuildingMyBento

                                                  sounds interesting--how would you make a dip with miso?

                                                  1. re: helmut fig newton

                                                    A friend of mine mixes miso, mayo and wasabi as a dip for fries

                                                2. I'm a dipper vs a topper, the classic "secret sauce" mix of ketchup, mayo, yellow mustard and relish for me.

                                                  This may be OT since its tots but maybe you're looking for this.....( recipe at bottom of article)
                                                  http://www.seriouseats.com/2013/08/to...

                                                  2 Replies
                                                  1. re: Ttrockwood

                                                    It looks so good maybe waffle fries would work? do those count as fries?

                                                    1. re: helmut fig newton

                                                      Sure, why not?? Worst case scenario you need a fork.....

                                                  2. On top of Fried Potatoes:
                                                    Soft Scrambled Eggs,
                                                    a squeeze of fresh lemon juice,
                                                    a ladle of brown gravy,
                                                    a ladle of maranara,
                                                    a melting of mozzerella cheese,
                                                    a sprinkle of kefalotiri,
                                                    a sprinkle of kefalograviera,
                                                    a sprinkle of manouri,
                                                    a sprinkle of feta,
                                                    a healthy sprinkle of dry oregano,
                                                    a fist full of freshly cracked black pepper,
                                                    and the dinner of meat stew (beef; veal; chicken...) ladled over fresh fried potatoes...

                                                     
                                                     
                                                     
                                                    11 Replies
                                                    1. re: Gastronomos

                                                      What a great poem! reminds me of william carlos williams or gerald stern.

                                                      1. re: Gastronomos

                                                        Ever dip fries in avgolemono soup or sauce?

                                                        1. re: Tripeler

                                                          not sure if I ever have. the two don't usually make it to the same table at any one time. but I guess it could be good as I usually make avgolemono sauce real thick like, not the usual watery stuff one encounters in many places... and avgolemono soup is as thick as a sauce and rich with egg yolks...

                                                          1. re: Gastronomos

                                                            gastro, ironically, i have been looking for an avgolemono (soup) recipe that is between the thin soup that it usually is- and a hollandaise, but i actually recently asked the local head of the Helenic Society, a restauranteur, if she had ever seen it made that way, and she said No Never. Is my description like your soup? would you post it in CH Home Cooking, or email it to me (my member profile pg. has my address) ? I'd be thrilled ! thk you.

                                                            1. re: opinionatedchef

                                                              she would never admit that anything other than her thin soup is typical or ever made by anyone other than herself. LOL.
                                                              I'll email you a recipe!

                                                          2. re: Tripeler

                                                            I had to look up avgolemono, wow, never had that before. Is it like a lighter bechamel?

                                                            1. re: helmut fig newton

                                                              it's not a bechamel. It's stock, your choice; chicken, lamb, etc., thickened with beaten egg and lemon juice. some may add a stabalizer of flour to thicken and help it not seperate, but that's atypical and not traditional. In a soup, rice (or orzo pasta) is often added and that helps with the thickening and stabalizing, but in a sauce it is properly thickened with eggs, preferably egg yolks and lemon juice, which also thickens the eggs and the sauce and soup.
                                                              Bechamel is a light rioux and milk.

                                                              1. re: Gastronomos

                                                                thanks for that! Now I need to find some place in SF that makes it so I can try.

                                                                1. re: helmut fig newton

                                                                  I haven't had the pleasure, yet, but this would be my first choice:
                                                                  kokkari.com

                                                          3. re: Gastronomos

                                                            Those scrambled eggs give me a thought. I bet fries are good folded into an omelette. Yum!!

                                                            1. I feel like the odd man out here, but I still prefer Heinz Ketchup on salty fries.

                                                              1. The ultimate: 1000 Island dressing for dipping.

                                                                However, many years ago on a trip to Holland, a little corner french fry shop had many sauces to choose from. One was labeled "cocktail sauce", so I asked if it was like 1000 Island, since that's what it looked like, hoping they'd know what that was.

                                                                The lady behind the counter said that yes, it was sort of like 1000 Island, but it had Scotch whiskey in it. I really didn't want to find out she was pulling my leg, and I didn't really like Scotch all that much anyway, so I passed on it.

                                                                Some years later I learned that a whiskey cocktail sauce is somewhat popular in Holland for shrimp cocktails, but for some reason I still can't bring myself to mix whiskey of any kind into 1000 Island, but it is on my Bucket List!

                                                                1 Reply
                                                                1. re: RelishPDX

                                                                  could be good, make it kind of smokey...

                                                                2. Carbonara sauce

                                                                  It's "French Fries alla Carbonara"

                                                                  3 Replies
                                                                  1. re: ipsedixit

                                                                    Italy and France do not have a recent history of collaborating well.

                                                                    1. re: Veggo

                                                                      This may be the next food truck in Paris

                                                                      1. re: Veggo

                                                                        Had he called it "pommes frites alla carbonara", that would have sent shivers down the spine of the populations of both countries. If he put if on a sandwich and called it a pommes frites alla carbonara panini, add one more person to that. That, of course, if overlooking the idea of a carbonara "sauce"...;-)

                                                                    2. Here in Boston, my fav fries are served at Aquitaine, a French bistro, where I have them with a (REAL) Truffle Vinaigrette that is totally amazing. (Has pieces of truffle and truffle oil in it.)

                                                                      1. chili cheese/onions
                                                                        cheese curds/rich brown gravy
                                                                        bleu cheese crumbles

                                                                        1 Reply
                                                                        1. re: iL Divo

                                                                          OOOOO I forgot duck fat mayonnaise....so killer rich, so good

                                                                        2. no bean chili and ooozing w/melted cheese. Dip in mustard.

                                                                          1 Reply
                                                                          1. re: laliz

                                                                            oh Liz, you notta bean fan in chili or just regarding dipping fries in chili?

                                                                          2. we have a great poutine place here makes 10+ kinds of poutine, my fav is 'the Montreal' triple fried fries, cheese curds, beef gravy, peas,caramelized onions,pastrami. Im not a fan of pastrami but I like it in this. It is a super comfort food.

                                                                            3 Replies
                                                                              1. re: daislander

                                                                                you're purely evil dais-and I LOOOOOOVE it :)

                                                                                1. Well it's not one of my favorites. But I'm sure some of you had garlic fries. Made famous by Dan Gordon of Gordon Beirsch Brewery.

                                                                                  1 Reply
                                                                                  1. re: emglow101

                                                                                    I like the fries&sauces served @Pomme Frites in Manhattan. various sauces for dipping make for a good reason to take waaaaay too long of a walk.

                                                                                  2. Lemon pepper seasoning and freshly grated Parmesan or Romano.

                                                                                    2 Replies
                                                                                    1. re: barefootgirl

                                                                                      question for you barefoot:
                                                                                      do you make your own lemon pepper seasoning? I find reading the ingredients in those jars usually start with salt, no?

                                                                                      1. re: iL Divo

                                                                                        I use Penzey's Sunny Spain, which is a salt-free lemon pepper, so I can adjust the amount of salt depending on how salty the cheese is.

                                                                                    2. I'm 95% dipper and usually just mayo. But the best topped fries I've ever had and they still haunt my dreams are found in Austin at the Chi'lantro truck. Korean style toppings, here's a link with droolworthy pic:
                                                                                      http://www.chilantrobbq.com/menu

                                                                                      1. Not particularly crazy or fun, but I love vinegar on them. Never tried, but I bet soy sauce would be good.

                                                                                        Mayo is good as is mayo swirled with ketchup (not fully blended... )

                                                                                        1. I used to go to a Peruvian place that served a french fry stir fry. I loved the place but it went out of business, unfortunately. This was the dish: Maybe it was carb overload in the days of low carb diets.

                                                                                          http://southamericanfood.about.com/od...

                                                                                          2 Replies
                                                                                          1. re: chowser

                                                                                            Lomo saltado....so delicious!

                                                                                            And now I'm also thinking about huevos rotos con jamon. Yum.

                                                                                            1. re: chowser

                                                                                              I make lomo saltado at home a lot, not living near a Peruvian restaurant. Sometimes with homemade fries in it, sometime with McDonald fries. Great dish ... recipes abound on the interwebs. There's also a noodly variation called tallarines saltado.

                                                                                            2. Several seafood restaurants in Maryland sprinkle Old Bay seasoning on their fries.

                                                                                              It's quite good.

                                                                                              Otherwise salt does the trick for me. I like the fries crispy and most toppings tend to soften them.

                                                                                              2 Replies
                                                                                              1. re: Roland Parker

                                                                                                I **love** the crispy ends. I dip into the toppings in order to keep the crispiness. (I guess they aren't really toppings then, are they? <grin>)

                                                                                                1. re: Roland Parker

                                                                                                  "Crabby Fries"... I've seen them, tried them, and am ambiguous about them... LOL

                                                                                                2. i love french fries smothered in brown gravy with salt, pepper and ketchup. it's really the only time I don't dip my fries.

                                                                                                  Yesterday at our local diner the waitress told us she had their (fantastic) eggs benedict over the home fries - no english muffin. i think I'm going to try that next time!

                                                                                                  1. I know I'm gonna get blasted for this, but screw it, I'm a southern boy.....

                                                                                                     
                                                                                                    1 Reply
                                                                                                    1. I forgot, a local restaurant does a french fry- nachos texas style I think they call it - fries, chunks of brisket, bbq sauce, and i think mozzarella. it was really good.

                                                                                                      4 Replies
                                                                                                      1. re: jujuthomas

                                                                                                        I tried a bunch of combinations and posted the images here:
                                                                                                        http://www.chow.com/galleries/568/fre...

                                                                                                        I still want to try more. So far, my favorite has been the enchilada sauce with cheese and sour cream. I did chili cheese but only had a can of chili with beans. My all time fav is chili (no beans) cheese and sour cream...

                                                                                                         
                                                                                                          1. re: helmut fig newton

                                                                                                            I was wrong - it was texas Poutine: Fries, Smoked Brisket, BBQ Sauce, Cheddar curds and pepperocini

                                                                                                            at any rate, I can't wait to go back and eat it again!

                                                                                                        1. poutine?? I don't understand the cheese curds and gravy thing. didn't work for me. what is the technique to serve them??
                                                                                                          they didn't seem to work together very well??

                                                                                                           
                                                                                                          6 Replies
                                                                                                          1. re: helmut fig newton

                                                                                                            Those looked like baked French fries. That would be the first problem.

                                                                                                            1. re: helmut fig newton

                                                                                                              Baked fries is fine for poutine but the cheese curds you are using dont look right, and the gravy looks thin.

                                                                                                              1. re: kpaxonite

                                                                                                                I disagree with your claim on baked fries but agree with everything else you said. That gravy looks horribly thin.

                                                                                                                1. re: kpaxonite

                                                                                                                  Thats what I thought. So the gravy is more a flour thick gravy..the cheese curds were from whole foods--they seem a bit too firm.

                                                                                                                  1. re: helmut fig newton

                                                                                                                    I would personally use a gravy that has been thickened with a roux for poutine.

                                                                                                                    There used to be a place in Salem, Oregon that did poutine with deep fried cheese curds. Gratuitously fattening.

                                                                                                                2. re: helmut fig newton

                                                                                                                  are you kidding?
                                                                                                                  my opinion only-they couldn't work more perfectly

                                                                                                                3. Personally I'm not a big fan of the French fry covered with a topping. I find the fries to become very dismal and limp quickly after being served. Much rather to have plain or dip into your favorite condiment.

                                                                                                                  4 Replies
                                                                                                                  1. re: emglow101

                                                                                                                    It seems many don't care if their fries are soggy. I would never touch poutine unless the fries were separate. Ask for separate fries? This would get a good laugh at a restaurant.

                                                                                                                    I want them hot, crisp and salted. On the side I'll dip each one into a little bit of ketchup. When I was young and foolish I would squirt ketchup on them. But not for years!

                                                                                                                    When circumstances allow I like to stir some cayenne into the ketchup and let it meld in.

                                                                                                                    1. re: lastZZ

                                                                                                                      do you mind if other food "touch" each other on the plate? do you need to have separate dishes for sides?

                                                                                                                      1. re: Gastronomos

                                                                                                                        No way! I am not obsessive. But fair question. Distillation is I like crispy not soggy. If I want soggy potatoes I can eat boiled ones which I like in their own way

                                                                                                                        1. re: lastZZ

                                                                                                                          regionally around these parts, diners are very Large and shiny and serve mozzarella topped fries with brown gravy on the side. in a neighboring state they ladle the gravy over the cheese and fries - poutine style. I like my fries with melted mozzarella, but gravy on the side.

                                                                                                                  2. Hi all, I took inspiration from this thread and made toast variations the past 2 weeks. Put images up here:
                                                                                                                    http://www.chow.com/galleries/569/11-...