Jalapeno ranch dressing.
Good for what ails you.
Same could be said for tortilla chips but I bet you dip them in salsa anyhow.
Honey mustard, the creamy kind. Trust me.
Sprinkle Old Bay seasoning over them. From then on, you will refer to events in your life as “Pre Old Bay” and “Post Old Bay.”
Sweet chili sauce (a red transluscent sauce with dried chili flakes floating in it). Yes, it’s sweet, but it’s also nice and hot so it’s perfectly well-balanced.
In fact, I don’t think there’s anything that ISN’T improved by sweet chili sauce.
Or mustard. I always like mustard on my fries.
Sour cream. Or, you could just do what I do and eat sour cream with a spoon.
I’m with Hyno-Toad – Old Bay’s.
Garlic fries.
Mince equal parts of raw garlic and Italian parsley together. When the fries are right out of the fryer, sprinkle this mixture on them, together with salt. The smoking hot fries will slightly cook the garlic, which will tone down the raw flavor. Heavenly!
I also like the Dijon mustard option, particularly when you serve the fries with a steak.
I love hot sauces on fries. Sometimes I mix ketchup and the hot sauce, sometimes just the hot sause.
Me, I like my fries with lots of fresh ground black pepper and Cholula (a distant cousin of Tabasco sauce but with much, much better flavor).
Sriracha, as mentioned by Big Bad Voodoo Lou, is another favorite of mine.
Malt vinegar is the perfect condiment for fries, of course.
Tabasco is nice, too (got the acidic kick of vinegar and spice of chiles.)
Lime & powdered chiles (such as cayenne) works too.
Try this then. Warning, it is highly addictive.
Limiting myself to ketchup has obviously been a gustatory mistake. Things I like with fries already - malt vinegar and Wendy’s malted. Things to try - everything else.
What is Old Bay’s?
(Homemade mayo, eh? That’s just crazy enough to work!)
Old Bay’s is a seafood seasoning, particularly popular in Baltimore, where it’s used often in crab cakes and fried chicken. You should be able to find it in the spice section of your grocery.
A spice mixture. It’s in the spice aisle and is in a yellow bottle or tin. It’s good, because unlike most premade spice mixtures, it doesn’t overload itself with salt. Meaning you can put a lot on, to make something spicey, and not have it be too salty.
<hijack>
Years ago, when I was pregnant with my first son, my (now ex-)husband and I went to McDonalds. We ordered the standard type burger/fries/drink meal, and I reminded him to get me some ranch dressing. He dutifully repeated my request to the person-in-the-speaker.
<brief silence>
PITS: Uh, excuse me, sir… Did you say you wanted… <incredulous> ranch dressing?
Him: Yes.
PITS: <giggling> Oook.
Him: She’s pregnant.
PITS: Ohhhhhhhh!
I was so annoyed. I like ranch dressing on my fries all the time - pregnant or not, and I know (and am vindicated by this thread) that I am not the only person who does. It’s not like I asked for minced puppy or anything. Sheesh.
</hijack>
[Barth] What do you think’s IN THE BURGER? [/Barth]
I don’t know.
looks up