Ranch dressing
Mayo
Ketchup
Chocolate milkshake
The trick that I learned for my dad’s homefries was crispy, nearly black, sweet fried onions. You chop in the onions straight off the bulb into the frying potatoes (usually fried in veg. oil, margarine, or butter) and fry them early and from the start with the taters. It really develops a sweetness and just the right flavor. You can also add scrambled eggs and bologna for a skillet fry up. Funny thing, I thought my Dad invented that, but when I went to Germany I tried Strammer Max.
It seems that fry sauce is mostly mayo and ketchup with a few odds and ends.
site
There are quite a few different ones for sale as well.
My son always mixes equal parts mayo, ketchup and mustard.
When I was little, I would eat fries with ketchup, mustard and pickles (sliced hamburger dills) by wrapping a few pickles around a bunch of fries and dipping them in a ketchup-mustard mix.
Nothing against you personally but this is perhaps the grossest sentence I’ve ever read in my life. I absolutely hate the word toothsome and I’ve recently started developing a distaste for mayonaise. “Infernally,” “rich,” and “essential spud-ness” didn’t help, either. I literally gagged when I read this.
(In fact I read it yesterday and was just now able to read it again in order to quote it.)
During a desperate period, I worked at an extra-shitty burger joint. Shifts were so long they MUST have been illegal. We were not allowed to eat on the job, and management would spy on us to make sure. Thus, we perfected the Really Fast Chili Fries! Hunger had a great deal to do with it; those fries were good.