I like fries with lots of salt, or occasionally dipped in veggie chili.
They make good sammiches on buttered toast.
Many thanks, everyone. I don’t know which one I’m going to start with, but I vow to try them all before the year is out.
Now I’m feeling all piggy. ^(; ; )^
Best wishes,
L’Honorable Ministre.
There’s a restaurant I love in Kingston (the one in Canada, that is) that has a menu item called “Baa Baa Poutine”. They top their already incredible fries with shredded spiced lamb, harissa and kefalotiri cheese shreds. Mmmm. It’s nothing like the real thing, but it’s incredibly tasty.
Since I usually don’t have access to spiced lamb, harissa and kefalotiri, though, I usually season just my fries with malt vinegar and ample amounts of pepper, then dip in mustard.
Oregano.
But then again, I think oregano goes on everything.
Mrs. Dash Lemon Pepper mix is good. Sweet and sour isn’t bad, and that Asian dipping sauce McDonald’s has is good with their fries. I’ve tried something that had the taste of strawberries but not too cloying also, but I can’t recall what it was. ETA: Adobo is also good, and fajita spice mix seasoning. Just a bit of a good chili powder also is quite good. Lawry’s Season salt is really nice for a change also.
A Frostie from Wendy’s
A good chocolate malted
Herbs de Provence
Bufalo Sauce
I also remember french fries and tzatkiki. Thick greek "plank cut " fries deep fried in olive oil make a perfect spoon.
Heinz chili sauce, which has no heat to it at all.
The garlic mayo stuff they served fries with at the Burger King in Rome I went to during a ‘I must eat crap!’ craving.
Sometimes, I just wonder why there hasn’t been a leap in spud tech. Are we so locked into our cultural food prejudices about the potato that we can’t see past our noses?
I’m just left to wonder why there isn’t a Potato Parmesan choice for the vegetarians and carnivores alike. A hearty substitute to the ubiquitous Chicken and Veal Parmesan-- when Eggplant Parmesan just won’t cut it.
You could make a mean, breaded, spiced and deepfried potato pancake/kottelett with a spicy marinara and mozzarella.
I have to congratulate you, Le Ministre de l’au-delà.
This is one small step for Mr. Potato Head, one giant leap for Idaho.
Ketchup is the perfect accoutrement for french fries. The poor Europeans have an inferior understanding of what Ketchup is, so I forgive their ignorance, but my fellow countrymen will receive no quarter for their blasphemy.
One diversion that I have found enjoyable was Irish Nachos.
Oh yes! Half&half mix of wing sauce and ketchup.
Also any melted cheddar-based cheese substance.
Not salsa however. I don’t like salsa on my fries. It should be fantastic, but somehow it just doesn’t work for me.
I can’t believe this thread has got this far without mushy peas! When I was in Northumberland, UK, chips smothered with mushy peas and gravy was the only way - it was great.
I also like an 80:20 mayo:sambal olek mix for dipping - Yum.
A guy I used to know loved dipping McD’s fries in his chocolate shake. I tried it but it didn’t really do anything for me.
When we make fried taters at home, we always chop up some onion and fry it with the taters. This just needs salt and maybe some pepper. If I have any leftover bacon grease, I use that for frying…it’s heartstoppingly good.
When I was a student in Hamilton, NZ, in the mid 80’s there was a burger bar called Beefeaters that had a divine sauce (called Beefeaters special sauce, obviously). Richer students would get a Beefeater burger with sauce - similar structure to a Big Mac, but with thick real meat patties, light plain burger buns with sesame seeds, shredded lettuce, beetroot and tomato (if you wanted them) and Beefeaters special sauce, almost too big to hold. I never knew anyone that could eat two burgers. Now I am salivating after 20 odd years (and a couple of less than odd years, too).
But the chips with Beefies special sauce were wonderful, too, and affordable for a poor student like me. I have no idea what was in that sauce, but I really miss it. Sweetish, but hint of tart, and creamy, yellow/orange goodness.
<sigh>
Si
I don’t bother with fries in genral, unless they’re freshly cut (from somewhere like Penn Station). Although McDonald’s can be good from time to time.
But in those cases, I’ll add salt if they need them but otherwise eat them by themselves.
Does using french fries to make an omelet count. I used them to make a lazy man’s tortilla espanola once. It came out pretty well and was tasty. I ate it with hot sauce.
I like McDonalds fries with sweet and sour sauce.
In Utah, or some state in that area, I’m told, fries are not complete without “fries sauce.” Maybe it was on Food Network. The product is roughly halfway between spicy ketchup and mayonaisse. Folks who move away order it by mail. Sorry, that’s all I remember.
Can somebody from the SW US help fill in the details?
Garlic mayo
Tartare sauce
And don’t forget the chip butty!