I think it’s the tartar sauce that does it for mine. 
Ohhh, yes. When I went to Toronto a few years ago, I had to try it. Since then, it’s become available at some restaurants here in the States, and I make it at home, as well. French fries + cheese + gravy – what’s not to love? 
Some local joint has their own version. Didn’t particularly care for it; don’t even remember who it was from.
My SO did that with Wendy’s frosties before she became diabetic.
Quite right - I was getting my cooking terms mixed up.
Should take her to Primanti’s someday.
Nm, made a mistake here.
Cap&Egg for me (Capicola with a fried egg) with the standard fries and slaw on the sandwhich.
French fries I eat following the local customs. In the French Caribbean, I use mayo. I’d never consider mayo in the US though.
Home fries.
Around here, home fries are diced and fried very crispy with onion. TX/OK
Mostly a breakfast side. I put Tabasco on them
.
To expand on a previous answer, the term “French fries” most likely comes from a shortening of “French fried potatoes,” not from the technique of “frenching” (aka julienning). That term post dates the “French fried potatoes” phrase by a half century, though the shortened “French fries” doesn’t show up in print until the 1930s.
Cecil did a column, but I’ve seen this on some language blog as well,
I’ve seen people do this with Wendy’s Frosty desserts, back when only chocolate flavor was available.
EDIT: I shoulda read through – ninja’d by **Skywatcher **
If you go to Buffalo Wild Wings, you can get not only french fries (medium thick) and potato wedges, you can get actual chips, that is, potato coins which are crinkle cut. I love those, because they are the best at scooping up condiments like bacon.
Yeahs, it’s kind of a quasi-classic combo. I’ve never done it myself, but it’s common enough that when I think of a Wendy’s frosty, I think of people dipping fries into it.
Oddly enough while I like dipping my fries in gravy, poutine doesn’t sound appetizing to me, partly because I’d rather have regular fries than cheese fries, and partly because I want to be in control of how much gravy I get. I’m the same way with ketchup on burgers: I like to have it sometimes but I have to put it on myself to control how much.
Also oddly enough I like cheesy nachos, which is also a starch-cheese combo. Just not poutine for some reason.
The ones in the linked picture, I’d just call “French fries”. They’re not thick enough to meet even the lower bound of what I would call “steak fries”. If pressed, I’d say “French fries that are a little thicker than typical fast-food ones”.
And in my experience, “jo-jos” aren’t just fried potato wedges: They’re partly baked before frying, resulting in an interior texture somewhere between a fry and a baked potato.
As for condiments, really good, fresh-cut fries get salt and vinegar, frozen-sliced but fresh-fried (such as one might get from a half-decent fast food place) get just salt (there’s usually enough already put on by the restaurant), and fries that aren’t quite so fresh, or which are too thick to have enough surface area, need ketchup.
And I have no idea if I’ve ever had poutine. My only option for ever getting it has been to make it myself, but both times I made it for a department potluck, the Montrealan in the department wasn’t able to make it, so I don’t know if I got it right. But whatever it was that I made, it was pretty good.
I’ve been to that very one several times after a night out in Old Town. Good stuff.
I’m not parsing it right either. As written, American fries are the same as crisps/chips. Which is obviously not true.
I read this thread completely out of order, so apologies if I missed an already-written clarification.
US fries = UK chips
US chips = UK crisps
My understanding is that in the UK they use the term “American fries” to refer to a thinner cut than they normally use for what they call “chips.” But we don’t make that distinction. They’re all just fries to us, whether thick or thin.
The OP wants to know what term he can use in America to ensure that he gets thick fries instead of what he considers thin “American” fries. But we have no such distinction.
Gotcha. Yes, he’d just have to ask for places with thicker fries.