That depends on where you get them from. Of course, anywhere they have to be salted generously.
At home: Just salt and ketchup.
McDonald’s: Ketchup and honey. Mmmm…
Wendy’s: A nice cold frosty. And I used to think that I was weird for this. 
Plain, with a little salt.
Barbecue sauce, at least at fast food places. I hate hate hate most other condiments.
Two parts ketchup to one part mayo, mixed together and used for dipping.
Salt, sweet chilli sauce or tomato sauce.
If I’m at McDonalds I dip them in my chocolate sundae
I just noticed that I added ‘french friends’ to my stack between the bacon and mozzarella. I’d like everyone to know that the French taste best when adjacent to bacon or some form of sausage.
I think it’s the adjacent German influence, really.
Whatever’s available from the following:
Pepper
Salsa
Taco Sauce
Mayo & mustard mixed together
Tartar Sauce
Barbecue sauce
But never, never ketchup (or catsup) which I loathe.
That recipe contains enough cholesterol to stop up Godzilla’s aorta:eek:
Usually just salt, but on occasion I’ve been known to dip 'em in mustard.
One of three ways, based on various places I have lived:
New England Style: Malt Vinegar…plus ketchup for dipping
Southern California Style: Actually, this is the near-poutine served at “The Hat”…fries with gravy and cheese.
Utah Style: fry sauce
Phouchg
Lovable Rogue
With mayo and a teeny bit of horseradish. Best if a little of your steak frite juices get mixed in, too. Mmmm, I can just taste it now…
:eek: Can I come over for fries some night? But out of curiousity, how many french friends did you start out with?
Myself, it depends on what my mood is/what’s available:
catsup, Miracle whip, malt vinegar, cheese (real), black pepper, paprika, HP Sauce, hot salsa, …
“Ranch?” I heard someone ask. Never.
Old Bay and vinegar for me. The best fries can be bought on the boardwalk in Ocean City, MD (the epitome of cheesy by the way), and you are obligated to use Old Bay and vinegar.
Oh, and I confirm that Old Bay on corn on the cob tastes great!
Curry sauce.
Just out of curiousity, how often do you have this monsterous meal?
I make a little plate and divide it into thirds, then I put:
mayo
ketchup
whole-grain mustard
Wow. Since I moved away from the Mid-Atlantic, I forgot all about Old Bay seasoning. See all the amazing things that we put on the fried potato…?
Ranch Dressing (Hidden Valley), mayo, nacho cheese sauce, ketchup, honey mustard, chocolate shake…
Not all at the same time though.
Sometimes I put Worcestershire sauce on 'em.
This is truly enlightening. Is there a more versatile food than the lovely French Fry? I can’t wait to try each one of these. Especially the French Friends. Perhaps we could produce a cookbook.
Any Montreal Dopers: I seem to recall a restaurant in your fine city that sells amazing sandwiches, amazing fries, and features four or five different ‘fry sauces’ - probably a variation on Ranch Dressing, as well as variations of concoctions described above. Do you happen to know the restaurant/kind of sauces they have? They are all spectacular, IIRC
I like to dip them in ketchup, mustard, and Stubb’s barbecue sauce. The mustard has to be cold and somewhat chunky, a la Heinz. Good with onion rings too.
Ranch goes best with cheese fries. For a truly orgasmic cheese fries experience, go to Snuffer’s in Dallas. Mmmm.