Fries Deserve More Than Ketchup
Every year in the United States, 4.5 billion pounds of potatoes are transformed into French fries. Most of us are stuck in the same tired routine of adding salt and ketchup—maybe some mayonnaise if we’re feeling adventurous. As a result, we’re missing out on a universe of possibilities that could transform these spuds into something extraordinary. Here are twenty ways to enliven that classic side dish.
1. Drown Them in Poutine Gravy and Cheese Curds
The Québécois figured this out decades ago. For this dish, fries serve as the base for fresh cheese curds that squeak against your teeth and brown gravy so rich it coats everything and melts the cheese. It’s the perfect dish for those cold winter days so common in Canada.
2. Coat Them in Furikake Seasoning
This Japanese rice seasoning contains dried seaweed, sesame seeds, and usually some bonito flakes. The umami hits differently than anything cheese or salt can achieve. Some versions include dried egg or shiso leaves.
3. Make Patatas Bravas Style
Spanish tapas bars serve potatoes with a spicy tomato sauce and aioli. Coating fries works equally well. The bravas sauce combines smoked paprika, cayenne, and tomatoes into something that makes ketchup look like child’s play.
4. Top with Carne Asada and Guacamole
California’s late-night food trucks pioneered this mashup of thinly sliced grilled steak, fresh guacamole, sour cream, and maybe some pico de gallo. The trick is keeping the fries crispy under all that weight by eating it as fast as possible.
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5. Dip in a Chocolate Milkshake
It may sound wrong, but it tastes right. McDonald’s fries dipped in a Wendy’s Frosty became a cultural phenomenon for good reason. The cold, creamy sweetness cuts through the hot, salty crunch in a way that enhances both flavors.
6. Toss with Truffle Oil and Parmesan
Yes, truffle fries have become ubiquitous at upscale-ish restaurants. They’re still worth making at home, where you can control the cost. Use real truffle oil and freshly grated Parmigiano-Reggiano, and you can really taste the difference.
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7. Smother in Chili and Cheese
This is diner food at its finest. The chili should be thick enough to cling to each fry without creating a soup situation. Use sharp cheddar, not that neon-orange liquid that congeals into rubber. Sprinkle some diced onions on top—maybe some jalapeños if you’re into a little spice.
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8. Try the Dutch Oorlog Sauce Combo
“Oorlog” means war in Dutch, and this sauce combination earned its name. It consists of peanut sauce, mayonnaise, and raw onions and comes together in a way that shouldn’t work but absolutely does.
9. Load Them with Pulled Pork and Coleslaw
Southern barbecue meets Belgian ingenuity with this dish of slow-cooked pork shoulder, shredded and sauced, piled high on thick-cut fries. Vinegar-based coleslaw cuts through the richness. Some places add a drizzle of barbecue sauce and call it a day.
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10. Sprinkle with Old Bay Seasoning
This spice blend was created in Baltimore in 1939 and contains celery salt, paprika, and about 16 other ingredients. Originally meant for crabs, it turns out to be phenomenal on anything potato-based. The slight heat and complexity make plain salt seem boring.
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11. Make Disco Fries with Gravy and Mozzarella
New Jersey diners created this late-night staple of brown gravy and mozzarella cheese, broiled until bubbly. The cheese should be shredded mozzarella, and it should get those crispy brown edges under the broiler.
12. Add Kimchi and Gochujang Mayo
Korean flavors have infiltrated American comfort food in the best possible way. Spicy, fermented kimchi brings acidity and funk. Gochujang mayo adds sweet heat and creaminess. Top with sesame seeds and sliced scallions.
13. Serve with Curry Ketchup
Germans perfected this condiment for currywurst, but it belongs on fries too. Regular ketchup gets enhanced with curry powder, adding that touch of heat. You can find it bottled in European grocery stores or make your own by adding curry powder and a pinch of cayenne to quality ketchup.
14. Try Them with Malt Vinegar
The British figured out centuries ago that acid—malt vinegar specifically—brightens fried food with its distinctive tang and slight sweetness. It’s what fish and chip shops have served since forever. Shake it liberally until the fries are glistening.
15. Cover in Nacho Cheese and Jalapeños
The cheese should be that slightly questionable neon orange that somehow tastes better than real cheese in this context. Use pickled jalapeños from a jar rather than freshly sliced ones. This works best with thick steak fries that can handle the weight without dissolving into mush.
16. Mix with Bacon Bits and Ranch
This dish has Midwestern church potluck energy. Use real bacon pieces and ranch dressing that’s been properly seasoned and preferably homemade from buttermilk and herbs. Add some shredded cheddar and green onions for color and freshness. Every bite should deliver crunch, creaminess, and that smoky bacon flavor.
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17. Dip in Garlic Aioli
Real aioli means garlic emulsified with olive oil and maybe an egg yolk for stability. Spanish patatas bravas sometimes use a version of this, and Belgian frites shops have offered variations for decades.
18. Add Mediterranean Toppings
Feta cheese crumbles, diced tomatoes, sliced Kalamata olives, and a drizzle of tahini or tzatziki sauce bring Greek salad energy to fried potatoes in a way that feels both indulgent and almost virtuous. The brininess of the olives and feta plays perfectly against the neutral potato canvas.
19. Try Cajun Seasoning and Remoulade
Louisiana spice blends contain paprika, cayenne, garlic powder, and usually some herbs. Coat the fries while they’re still hot so the seasoning sticks. Serve with remoulade sauce, that pink, tangy, slightly spicy condiment that makes everything taste better.
20. Make Loaded Breakfast Fries
Scrambled eggs, crumbled sausage, shredded cheese, and diced peppers and onions turn fries into a legitimate breakfast. Some places add country gravy, which seems excessive—because it is. Prepare to loosen your belt a little after this one.
