Question: What are the different variations of French Fries?
About the article "French fries", section "Variants".

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Variants of French fries include "thick-cut fries", "steak fries", "shoestring fries", "jojos", "crinkle fries", "curly fries", "hand-cut fries" and "tornado fries".
Fries cut into rough cubes instead of sticks are called "home fries".
Fries cut thickly with the skin left on are called "potato wedges", and fries without the skin are called "steak fries", essentially the American equivalent of the British "chip".
They can also be coated with breading, spices, or other ingredients, which include garlic powder, onion powder, black pepper, paprika, and salt to create "seasoned fries", cheese to create "cheese fries", or chili to create "chili fries".
Sometimes, French fries are cooked in the oven as a final step in the preparation (having been coated with oil during preparation at the factory): these are often sold frozen and are called "oven fries" or "oven chips".
Some restaurants and groceries in North America offer French fries made from sweet potatoes instead of traditional white potatoes.
In France, the thick-cut fries are called "Pommes Pont-Neuf" or simply "pommes frites", about 10 mm; thinner variants are "pommes allumettes" (matchstick potatoes), ±7 mm, and "pommes paille" (potato straws), 3–4 mm (roughly ⅜, ¼ and ⅛ inch respectively).
The two-bath technique is standard (Bocuse).
"Pommes gaufrettes" or "waffle fries" are not typical French fried potatoes, but actually crisps obtained by quarter-turning the potato before each next slide over a grater and deep-frying just once.
This results in large flat fries with two layers, each of which consists of parallel strips of potato.
In an interview, Burger King president Donald Smith said that his chain's fries are sprayed with a sugar solution shortly before being packaged and shipped to individual outlets.
The sugar caramelizes in the cooking fat, producing the golden color customers expect.
McDonald's was assumed to fry their fries for a total time of about 15 to 20 minutes, and with fries fried at least twice.
In the Netherlands, fries are popular as fast food and served in vending points similar to the ones in Belgium.
Fries are served with mayonnaise or a lower-fat version called "fritessaus" ("fries sauce"), although the latter is often also referred to as mayonnaise.
This combination is usually called "patat met" (for "fries with"), as opposed to "patat zonder" ("fries without", without any sauce).
Other popular sauces are "satésaus" (satay sauce, a peanut sauce that is also served with the Indonesian meat "sate"), curry ketchup, and "speciaal" (special; a mixture of chopped raw onions, "frietsaus", and curry ketchup or tomato ketchup).
Another interesting combination is "Patatje Oorlog" (Dutch for "French Fries War"), which is French fries with mayonnaise, sate sauce, and onions, a variety that differs from region to region, and even from one snackbar to another.
While it sometimes means mayonnaise (or rather, "fritessaus", or "fries sauce"), peanut sauce and chopped raw onions, in other places it means the fries are accompanied with all condiments available.
On average, Dutch snackbars typically offer between 9 to 10 different condiments to be eaten with fries, or to be combined (the condiments are never free in Dutch "snackbars"), but some venues serve many more.
A recently introduced way of serving fries is the "kapsalon" ("hair salon", named so because Nataniël Gomes, a hairdresser from Rotterdam invented the dish), which consists of fries, shoarma (or another kebab style such as Doner), lettuce, molten cheese, hot sauce and garlic sauce in an aluminum foil tray which is then briefly baked off in an oven.
Another recent addition to the plethora of accompaniments is Joppiesaus, a mayonnaise-based sauce whose recipe is a trade secret.
In 2013 a fast food store in Amsterdam started selling fries with weed sauce.
Fries are often accompanied by other popular deep-fried fast foods such as the kroket and frikandel, but fries are also served as a side dish in regular restaurants. 
Although chips were already a popular dish in most Commonwealth countries, the thin style of French fries has been popularized worldwide in part by the large American fast-food chains such as McDonald's, Burger King, Wendy's, and Arby's.
Pre-made French fries have been available for home cooking since the 1960s, usually having been pre-fried (or sometimes baked), frozen and placed in a sealed plastic bag.
Some later varieties of French fries are battered and breaded, and many fast-food chains in the U.S. dust the potatoes with kashi, dextrin, and other flavor coatings for crispier fries with particular tastes.
Results with batterings and breadings, followed by microwaving, have not achieved widespread critical acceptance.
Oven frying delivers a dish different from deep-fried potatoes. 
Cheese fries are a popular fast food dish consisting of french fries covered in cheese, similar to the Canadian dish poutine, which is fries, cheese curds and poutine sauce.
They are known as cheesy chips or chips and cheese in the United Kingdom 
Chicken fries are chicken nuggets shaped like french fries.