I can't eat fries any longer, but when I did, I liked to dip them in Thousand Island dressing or sprinkle them with malt vinegar.

Salt & ketchup. I eat fries....maybe...once a year.

salt and ketchup. I have had mayonnaise over in Germany but prefer ketchup. No particular brand, they all taste the same to me.

I'm not a big fan of fries and I won't eat them if they're not hot and crisp. In general, they're mostly a vehicle for conveying ketchup. I'll up your Heinz and raise you a "Simply" which tastes like real Heinz ketchup is supposed to. But we don't eat fries at home, unless they're peewee potatoes which are roasted with herbs and no ketchup, or tater tots, with ketchup if one is feeling puny and a bit sick and needing grease, sugar and salt. When one is out, one accepts whatever ketchup is there.

I once met the most perfect fries ever. The place had few customers and closed down soon after. Obviously, they weren't promoting the fries enough. I was hoping the Floof were going to be about making them, but I guess that wouldn't actually be Floof, then. These were obviously hand run through a grid cutter. They were perfect square cross sections, almost half an inch, with sharp edges and long, big potato, size. They were fried to a beautiful, deep golden brown, with a thick crunchy crust, and fluffy white inside like fluffed up baked potato. Absolutely no need for ketchup. A little salt, maybe, but, at least while they were hot and fresh, they were amazingly delicious just as they were.

I usually don’t eat fries, well at least not a whole order unless we happen to be at Five Guys once a year and then we share an order. Then I eat some with malt vinegar. We have a chicken place called Tenders that has a special dipping sauce and I like the fries dipped in the sauce as much as the chicken.

Plllog, Floof is ever evolving! We can MAKE it about making them,as well as dipping them. I make them sometimes. Hand cut,on the thicker side. Sometimes I just make long slices and cook them like that. Not always pretty or uniform,but SO occasionally asks for "real ' fries,which means homemade. I rinse in cold water,dry them well, then double fry them.

I attempted to make homemade tater tots, but they turned out more like deep fried cheesy mashed potato balls. Not a failure by any means but not what I was going for. I cooked the potatoes too long before grating them and mixing the tot mixture together.

There was a a Greek guy in Dallas, started a place called a Burger House in Snyder Plaza (aka Jack's.) He seasoned his fries with salt, pepper and cumin- That was so good. I use that combo when making oven fries now.

Otherwise, I like mayo or vinegar for my fries, though fries with gravy are good too.

I seldom eat fries since I seldom go to places that serve them and might make my own once a year but I want ketchup and salt. I favored Del Monte but I would have to get it on line since I cant buy it around here any more. It is a richer tomato flavor and sweeter and less acidic than Hunts or Heinz. I grew up on it. I don't have much use for it elsewise. If I ate hotdogs or hamburgers on any regular basis I would use it. I don't use it in cooking elsewise. I like to make the most of my fries when I get to eat them.

I like dipping fries in tartar sauce. I like eating fries with a vanilla milkshake.

There are many foods that I absolutely can't resist (chocolate cheesecake, I'm looking at you! lol!) but I'm very meh about fries. Like Pillog, I like eating a few when they are very fresh and crispy. Even better if they are larger cut fries that are crispy on the outside and soft and fluffy inside. I make something similar - I peel and cut potatoes into chunks, toss in melted butter and roast uncovered in the oven until starting to turn golden brown. Delicious with only a sprinkle of salt.

I made potato wedges last night, just tossed in a bit of olive oil and pink salt then because I cut more than I needed for something else, a couple of sprigs of thyme I chopped into a few pieces and put on top. Roasted until light brown on one side, flipped over and did the other side. Totally crispy outside, fluffy inside. No other seasonings needed!

I like fries, as long as they are good, fresh fries.

McDonald's has always been praised for their fries and I find them unappealing.

Same goes for most fast food french fries.

The only fast food fries I like, if they are actually fresh, is Braums crinkle cut fries.

If they are really good, they only need salt. Subpar fries that are still edible are dipped in either white gravy, ranch, ketchup or fry sauce.

I like my fires medium cut, crisp on the outside and soft on the inside with those little caramelized bits and end pieces at the bottom of the bag. There is only one place I know that is consistent in making them that way. Medium salt, lots of black pepper and dipped in ketchup. Steak fries prepared the same way. Most diners and old drive-ins knew how do them that way. not so with today's fast food.

I dip fires in ketchup. I won't eat fries with ketchup or anything else poured on top. Dip only. If I am eating fish and chips then it is the reverse. I pour malt vinegar over all with a heavy hand. I use salt but no pepper with fish and chips.

Fries with fresh chopped garlic I eat the way they come. No additions needed.

Don't like battered fries, sweet potato fries, or fries soaking under toppings like chili-cheese fries or animal style fries. Once in a while I will eat Jack In The Box curly fries if they are fresh out or the fryer.

Red Gold Ketchup on my fries and a bit of salt, but have eaten and liked them with white gravy that DQ has.

Sue

I like homemade fries from homegrown Kennebec or German Butterball potatoes best. Always double fried. I season them with Fiorella's Jack Stack (one of the bast BBQ joints in KC) fry seasoning. If I want to dip it's usually homemade Chipotle ketchup. Sweet Baby Ray's honey mustard is a great all around dipping sauce too.

I eat them w/ ketchup that I stir some Tabasco sauce into. Or just mustard. Malt vinegar if it is fish 'n chips. Lots of pepper & a bit of salt.

I like ketchup and mayo mixed together for dipping my fries. I always need my fries crispy and hot or I will pass on them. I hate soggy .

ketchup only! And it is one of the few times I eat ketchup and I eat a LOT of ketchup on fries -- probably a 50% ketchup, 50% fry bite. So like one of those little packets per fry if you go to fast food!

We have a small Greek Cafe here that serves feta fries and they are to die for. French fries with feta but since feta doesn't really melt I'm not sure if they put anything else in it before they pour it over the fries. It's like the feta is partially melted and partially creamy so I don't know and don't care, (maybe yogurt?) anyway, it's awesome.

Jody makes the best fries. Even if I try to do it exactly like he does, mine aren't as good. He cuts the potatoes in thick rounds....whereas. I would be tempted to slice them lengthwise. Then he cuts the rounds into about 3 or 4 pieces each, so they end up about the size of my little finger, or slightly larger. Then he dumps them in the hot oil, which is hot, but not hot enough. That sends me into a tizzy....because I think it needs to be really hot. They sit and bubble slightly in the oil. Then the oil heats up and they continue frying. You may think they would be oily, but when he takes them out, they are perfectly crisp and soft like a baked potato inside. Not greasy at all.

This is how he cooks them because he is impatient....it isn't because he figured something out. But, I did. The method for cooking french fries if you look in an older cookbook, is to fry them first at a lower heat. Remove and increase the heat and fry them again. He just skips the part where you take them out, increase the heat and refry them. Everyone who tries them, says they are the best they've ever had.

OMG now I'm starving. I love French fries, would eat them in any of the sauces mentioned. I'm not terribly picky. Which explains why I'm getting fat in my older years. Sigh.

Fries at the beach with vinegar is my all time favorite.

I LOVE all kinds of potatoes, including fries... but doing low carb also I've given them up except on occasion when eating out. I did however make an interesting "fry" out of turnips the other night. They were surprisingly very good - but a little soggy. A tweak in the oil for next time.

But if you want to talk about being weird - my kids ever since they were little to this day as grown ups love to dip their fries in Wendy's frosties. Not a taste I ever acquired! Ketchup only for me to dip - but also a good dowsing of vinegar on thin fries is one of my favorites.

I only dip the very tip of my salted french fries into ketchup and the fries need to be hot. I used to love vinegar on my fries but it must fallen out of favour because trying to get a decent white vinegar at restaurants is getting difficult. I do like yam fries dipped in a spice mayo dip,

And most definitely no poutine or gravy.

Firstly, fries must have salt. Unsalted fries aren't worth eating IMO. I do like ketchup with them and will dip just the tip of every 3rd or 4th fry into ketchup.

I do NOT...ever, Ever EVER pour anything wet and gloppy like cheese sauce, chili, poutine, gravy or even globs of ketchup all over a glorious crispy pile of fries. That's never made sense to me - put a sauce all over the crispy fries and turn them into a pile of soggy mush. That's what a baked potato is for.

Mainly just ketchup but once in awhile malt vinegar. I never had them with vinegar till I was 20 and traveling through Quebec. I asked for ketchup and was given malt vinegar.

My brother used to dip his fries in mustard. A friend would only dip them in mayo. I need a little bit of salt on mine. Sometimes I will dip in ketchup or mayo.

Madonna

I grew up dipping pommes frites in mayo or curry sauce. Still love both and don't care if that makes me weird. :)

Kadefol, it doesn't make you sound weird, maybe Belgian, though ;-)

#curryketchup

BTW the twice frying method is still the way Belgians, the originators of fries, make them.

Oh I just had a sudden longing for something I haven't had in years and if I ate now would probably land me in the cardiac unit but were SO GOOD: Fair Fries. Waxed paper cup full of the greasiest messiest fries, but right along side of Dumbo Ears, a once-a-year treat not to be missed. Getting old is not so fun sometimes :-p

What I do with my fries depends on the fries... This thread got me hankering for some fries, lol.

Like the big chips that come with my fried fish at the local fried chicken place gets the same malt vinegar and sometimes tartar sauce the fish does- but I don't do that with other fries.

Fast food fries usually gets ketchup, diners and at home I often go for mustard. Steakhouse, often steak sauce.

Greasy floppy fries get ranch dressing. Seasoned or sweet potato fries don't usually need anything.

Some things are fry dishes- poutine.. cheesy fries, smothered fries- fried breaded chicken bits or oysters under a white pepper sauce45..

My dear mother in law has a fondness for really good truffle fries- and has passed that love on to me. Good ones are truly sublime.. and not that is kind of terrible.

Honorable mention to Arby's potato cakes and horsey sauce :) And tater tots, those get ketchup.

Not fond of waffle fries or chili fries in general.

But this thread got me curious about what comeback sauce is. So decided to bake up some frozen fries, chicken strips, and a couple mini southwestern egg rolls and made some sauce to dip in tonight. Already I think this comeback sauce is going to likely become a go to sauce around here by initial tasting. Glad I made a half batch of the recipe I found online- still made a LOT of sauce! Used mostly Franks with a dash of Cholula at the end to perk it up a bit more. We shall see how it passes taste test with my beloved at dinner tonight. He really likes sauces like this for this kind of food.

Also used some sweet and sour sauce spiked with a spicy Asian mix seasoning and pineapple vinegar for a dip, and just some straight up Herdez Avocado Salsa.

Herdez avocado salsa is pretty good. I haven't tried it on fries, but I like it with a mashed up avocado mixed with it.

Marilyn, if you have a Trader Joe's in your area, try the Salsa Verde. It is wonderful with avocados and tons of other foods. Our closest Trader Joe's is well over an hour's drive and we stock up whenever we go, for fear of running out. :)

So, I didn't mention Animal Fries, because that's a meal, not french fries. It's an all glopped up thing, from In-'N-Out Burger, but it's not french fries. There are french fries in the bottom, but it's not a little cardboard dish of fries. They have fries. They have fries the way you want them, and you can get anything on your fries if they have it. Like you can get fresh chopped tomatoes (actually, probably chopped sliced tomatoes, but if they're slow you could probably get your own tomato chopped. You can't get okra on your fries unless you bring your own okra.

Animal fries have grilled chopped onions, burger spread (1000 style), and melted American cheese. It's best to order your fries extra well done (yes, you can order how done your fries are. If you don't, you'll get kiddie fries, barely golden enough to be past raw potato color, and almost soft rather than crisp). Extra well stands up to the goop and sort of borders on french fries. The basic light fries turn into a soggy, potato-y mess. Some people do like it like that, sort of like a skinless stuffed potato. I like the flavor and texture of extra well much better. Either way, it's something for if you're really really hungry, and need a bunch of stomach filler, the greasier the better, very fast. It is a drive-thru thing, but better when eaten with a fork. Otherwise a disgusting mess.

It's not french fries. But there are french fries in it. ;)

Plllog, for some reason those animal fries sound wonderful. Maybe because supper is getting close 😏.

LOL, to me they sound awful, maybe because I just finished supper and am stuffed!

I've got a new one. One of my 15 yo nephews tells me he likes his dipped in sour cream. I guess it is reminiscent of a baked potato?

I also remember that i AM a fan of nacho cheese on a fry sometimes. There are some days when ONLY a deep fried potato covered in neon orange melty cheese will do.

Animal fries are both wonderful and awful! And have their share of neon orange. Definitely an experience. :)

No to Animal fries, chili cheese fries or any other loaded fries. I don't want "wet" soaking into what is supposed to be crispy, making them a soggy mess. I am even particular about nachos. There i is a taco place that is locally famous for its gut busting nachos. I mean a mini sized Super Nacho order can easily have a pound plus of meat,beans, two types of cheese and all the extras. I always get it with chips on the side or they would be a soggy mess within minutes.

@amylou321, I haven’t read all of the comments on this thread yet. Here is a fabulous Comeback Dressing recipe from Robert St. John of the Crescent City Grill in Hattiesburg, MS. A comment on this recipe says add a touch of celery seed or celery salt. I don’t. And a 3rd source adds Parmesan cheese. Again, I don’t. I do not like most of the bottled Comeback I’ve tasted. Obviously, you may want to scale down this recipe!

To keep to your low carb diet (me too) have you tried it on shrimp? Of course, I would eat Comeback on bark!

Have you ever had the Potatoes Soufflé at Antoines in New Orleans? They are large fries that puff up during frying. Antoine‘s serves them with Bernaise sauce!

Here is a video of Julia Child and Jacques Pepin making them.

When pillog mentioned animal fries...my first thought was calf fries...not potatoes at all. AKA called mountain oysters. No....I wouldn't eat that.

bbstx, I have seen people eat that stuff on everything from shrimp to salad to saltine crackers and of course,fries. I myself hate all fish and seafood but I eat it on grilled chicken or pork chops as well as fries. It really helps makes it taste so good when I am SICK of chicken. I have even dunked roasted or grilled zucchini in it before. I have bought it in bottles from small restaurants in MS that i cannot recall the names of before and they were really good but I just cannot find one in the grocery store that doesn't taste of horseradish or sugar. That recipe looks pretty good!

@amylou321, I have checked both of my recipes and neither has horseradish or any additional sugar. I’ve only tried one bottled Comeback, and then I did it just to support the venture. I never bought a second bottle.

If you are interested in making the recipe I posted, let me know. I can scale it for you through the app where I store it.

Yes, I’ve eaten Comeback on saltines!

Wow, that's a serious comeback sauce bbstx... I might have to try it.

The one I made last night was way more simple...

• 1/4 cup mayonnaise
• 1 tablespoons ketchup
• 1 tablespoon hot sauce (like Texas Pete)
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

And it turned out good... hubbie approved. Thought it would be good as a poor boy sauce.

I can see the recipe great bbtx! Thanks. I have never seen horseradish or sugar in a recipe for it either but it think what i am tasting in those shelf stable bottled sauces is are whatever they use to make them last so long in the bottle. I really find most bottled dressings and sauces to be really sweet. I remember the first time i tried bottled ranch dressing. GAG! I am not a fan of sweet with savory. I am for sure gonna try that recipe though! I am gonna try it as a dressing on a grilled chicken salad i think!

Glad you can see it! I wondered if I needed to say “click on picture.” Here it is scaled down to 1/4, a much more manageable amount if your are trying it for the first time.

I have another recipe given to me by an acquaintance who owned a restaurant. He asked me to keep it secret, so I do. However, I will reveal that it starts “3 gallons of mayonnaise, 1.25 gallons of ketchup....”. Talk about needing to scale a recipe!! Just between us chickens, I like the Robert St. John recipe better.

kadefol, Trader Joe's roasted tomatillo salsa verde was a new-to-me find several weeks ago. I just now came in from having a little with chips in the kitchen...;0) Love it. Fish, chicken, eggs, chops, have found lots of ways to use it.

Marilyn, I have eaten "calf fries", kind of like eating rubber bands, but with less flavor, LOL.

My girls and The Princess like their fries dunked into Frosties or shakes, or whatever ice cream concoction they are eating. Um....no. Just no. My oldest daughter used to dunk her fries in mustard and her son dunks them in honey mustard dressing.

Like Jack, I want my fries homemade, I fry them twice so they are nice and crispy, and I use my own homemade Chipotle Catsup to dunk them, if I use anything.

I did try malt vinegar on fries once, at a Arthur Treacher's (do they even exist any more?). I didn't care for it at all, but I don't really like vinegar, not even the balsamic stuff, which someone once convinced me to put on a strawberry. And that's a whole different thread...

Annie

Due to circumstances beyond my control we ended up at the Golden Arches for lunch. It'd been a while so I ordered a "meal." The fries ... ugh. Tough, greasy, tasteless and cold. I choked down about 5. There isn't a sauce in this world that could have made them edible.

I don't like malt vinegar. Balsamic either. I really don't use a lot of vinegar in cooking. The only thing I can think of is when I need bootleg buttermilk and drop a splash in regular milk for my heart shaped biscuits.

I do love McDonald's fries. If they are fresh. I mean too hot to eat fresh. As soon as they are 5 minutes old they are grease bombs. I like how salty they are.