The French Fry Poll

There are regional and national differences in how we eat these fried bits of potato, and I was interested to see where people fell.

Vote for your favourite condiments.

I discovered mayo when I was in Northern France and Belgium years ago and can never go back. My wife can detect a frites truck a kilometer away with some sixth sense and immediately starts agitating for a stop. i will drive quite a distance for a big plate of moules et frites myself.

I tried to include all the major combos - if you insist on eating habaneros on your fries you can vote 'other' and tell us why.

All of the above.

Also, I like mustard.

But pretty much any tasty condiment can work to liven up the potatoes.

Everyone loves fries!

Bill, that third photo reminds me of my trips to Belgium. Mmmm. Funny, my husband and I were just got on the subject of fries with mayonnaise last night at a restaurant where fries cooked in duck fat were on the menu. Pretty rare in the US.
I selected mayo, but that really is only my answer if given the choice or if it comes on the plate with a burger or something. Usually the ketchup is on the table most places where I have fries and I don't bother "special requesting" the mayonnaise. There is probably a little part of me that thinks I'm making the "healthier" choice when using ketchup. I know I'm kidding my self, as it comes down to--do I want sugar and corn syrup or fat, cholesteral and stablizers with my deep fried carbs?

I think a lot of things go great with fries. There was even a restaurant in my old neighborhood that served poutine. It was really good!

Generally nothing, but have been known to enjoy vinegar, brown sauce, ketchup (like catsup but without the moggies ), mayo, hendersons relish (a speciality of Sheffield).

Hey, where's the poll choice for chili cheese fries, that all-American classic?

Mark "I ate a French fry... once" Lipton

Hey, where's the poll choice for chili cheese fries, that all-American classic?

I intentionally left it off the list assuming (wrongly I now see) that everyone here would be a person of taste....

Same goes for 'heart attack on a platter'....er, poutine. Although I must admit that while I am normally not a fan of poutine, I could probably be seduced by the addition of a slab of foie gras on top - see http://www.quebeciscooking.com/poutinefoisgras.htm

Bill
I think all that picture is lacking is a dollop of whipping cream!

So do people like "chunky" chips, the thin crispy things, or somewhere in the middle?

regards

Ian

[Jenise]

I actually like french fries with catsup, especially if the fries are not from fresh potatoes. Otherwise, salt's all I need. Vinegar's tasty, but I never understood intentionally making your fries soggy--the crisp texture of a well-prepared fry must be preserved at all costs!

Hmmm... I put catsup only because that is what I am doing now. For years, I ate the fries plain, no salt, nothing. For some reason I started dipping into catsup. In fact, we took a day trip yesterday and I ordered something totally out of character....Fish and Chips. Catsup was served in tiny prep bowls, which was soon gone and I wondered "why bother". I rarely eat fries out but do enjoy thick cut, oven roasted fries at home with Country Ketchup, a product of Stonewall Kitchen.

I've tried malt vinegar, it was OK. I suspect that I would love them dipped in Best Foods mayo. but will not even think about trying it. In fact, I am going to start eating them plain again with sea salt. It is way too easy for me to develop bad habits.

I suspect that I would love them dipped in Best Foods mayo. but will not even think about trying it. In fact, I am going to start eating them plain again with sea salt. It is way too easy for me to develop bad habits.

They are superb dipped in freshly made mayo with a little garlic in it....

Hey, where's the poll choice for chili cheese fries, that all-American classic?

Not only do I adore and prefer chile cheese fries, I also eat my fries dipped in chile colorado instead of ketchup. Now I need to make some for lunch.

Depends on the mood--ketchup or malt vinegar or BBQ sauce and something hot sauce-wise. Also like sweet potato fries and poutine, LOL guess if it's a spud of whatever kind, I'll eat it.

I suspect that I would love them dipped in Best Foods mayo. but will not even think about trying it. In fact, I am going to start eating them plain again with sea salt. It is way too easy for me to develop bad habits.

They are superb dipped in freshly made mayo with a little garlic in it....

Oh, I am very sure of that. Sounds like a match made in heaven!

IVinegar's tasty, but I never understood intentionally making your fries soggy..

Eat quickly!

Just salt for me. My wife, OTOH, must have tartar sauce with her fries. This gets us some rather odd looks from waitstaff, particularly at nicer restaurants. If tartar sauce is just flat not an option, she uses mayo as the backup plan.

At times I can go for ketchup, mayonnaise, aioli or just plain salt but the poll omitted the singular most critical of all possible complements to good french fries - New York style deli mustard! All other things can make french fries great. Only the right mustard can make them orgasmic!

Mustard Richard, Mustard!

[Jenise]

Bill,

Re poutine, I've had it exactly twice. And while the first version was absolutely dreadful--the gravy was canned and the cheese tasteless--the dish we ordered at the bar of the Bear Foot Bistro in Whistler--crispy thin straws of fresh potato drizzled with demi glace, freshly chopped garlic and feta cheese--was a revelation.

[Robin Garr]

Non-traditional mishmash here. I do love mayo on frites, but they have to be good, Belgian-style frites, not limp pencils from the prefab food store.

Otherwise, again assuming sizzling, fresh, well-made fries - anything less will go uneaten on my plate - it's context. Ketchup? Never. But I will put the spicy cocktail sauce from a fried-fish shop on fries (or fried onions), even though I understand that it has ketchup in it. At a BBQ joint, barbecue sauce is outstanding! At White Castle, their little packs of Dusseldorf mustard. Etc. And of course au naturel (well, add salt) is completely acceptable if the fries are fine. But no. No ketchup. Never any ketchup. That stuff is culinary crap.

Bill,

Re poutine, I've had it exactly twice. And while the first version was absolutely dreadful--the gravy was canned and the cheese tasteless--the dish we ordered at the bar of the Bear Foot Bistro in Whistler--crispy thin straws of fresh potato drizzled with demi glace, freshly chopped garlic and feta cheese--was a revelation.

Yeah, I've seen it with gravy made from a package (normally used in institutions - hey, they are mentally disturbed - they ain't gonna complain about gravy....) and Velveeta melted or glorped on top.

Not only did it make me want to go whups, it looked like I already had. The heaviness explains why they sell more of these in XL sizes. Done traditionally with a light sauce/gravy and very fresh cheese curds (no 'whey' I want old ones), it is pretty good. Of course the example I pictured above has foie gras on it, and as you know, you could put a slab of foie gras on a piece of asphalt and I'd eat it!

[Jenise]

I do love mayo on frites

I so totally don't get this.

I do love mayo on frites

I so totally don't get this.

I am right there with you, girlfriend. Of course, I never, ever, ever eat mayo on anything and won't even allow it in my house to contaminate the other foodstuffs in the fridge.

I do love mayo on frites

I so totally don't get this.

I am right there with you, girlfriend. Of course, I never, ever, ever eat mayo on anything and won't even allow it in my house to contaminate the other foodstuffs in the fridge.

Doesn't Stuart make fresh mayonnaise?

What a slacker!