List of accompaniments to french fries

French friesare often salted, and are served with a variety of condiments, notablyketchup,curry,curry ketchup,curry sauce,hot or chili sauce,mustard,mayonnaise,salad cream,honey mustard,bearnaise sauce,remoulade,tartar sauce,tzatziki,garlic sauce,fry sauce,burger sauce,ranch dressing,barbecue sauce,gravy,brown sauce,Worcestershire sauce,vinegar(especiallymalt vinegaror a cheaper "non-brewed condiment" alternative),aioli,butter,honey,feta cheese,lemon,piccalilli,pickled cucumber,gherkins, very smallpickled onions,mushy peas,baked beans,pickled eggs,sour creamand freshcheese curds(especially Canada).
In Australia, french fries (which Australians call "chips" or "hot chips") are common infast foodshops,cafes, casual dining andpubs. In fast food shops, fries may be sold by dollar amount, customers may order for instance "$10 worth of chips" or "the minimum chips" which is the smallest amount of chips the shop will fry at once, differing per shop. At other shops, fries may be sold by container size (e.g.: small, medium, large, family).
Fries are often coated inchicken salt, a savoury, salty seasoning which was invented inSouth Australiabut is now popular across the country. Alternatively customers may ask for plainsaltor no salt. Fries may be served with sauces such as tomato ketchup (which Australians call "tomato sauce"),barbecue sauceoraoli(common at cafes, casual dining and pubs).Gravymay be poured over the chips, or sold in a separate container.
Ahalal snack pack(sometimes called a snack pack or HSP)is a fast food item that consists of fries topped with salt or chicken salt,doner kebabmeat, gratedcheddar cheeseand a sauce such as garlic sauce, chili sauce or barbecue sauce, or a combination. The dish arose in the late 20th century as aculinary fusionbetween the cuisine of Middle-Eastern Australians and European Australians.
Even the smallest Belgian town has afrietkot(literally, "fries shack").Traditionally, take-away fries were picked by the fingers out of a tip bag wrapped from a square sheet of paper, while walking on the streets. By the 1970s and 1980s, with several meat accompaniments gaining popularity, more practical open carton boxes and tiny plastic forks became available. One can order a small or large portion; often three or four sizes are priced.Fries withmayonnaiseor one of a wide variety of other typicalBelgian saucesis a fast food classic in Belgium, often eaten without any side orders. Prior to 1960, the choice of accompanying items was limited to apickled herring, a large, cold meatballbouletor red-coloured garlic sausagecervela, or a beef or horsemeat stew.  Since 1960, these choices includestoofvleesorstoofkarbonadeand a wide variety of deep-fried meats, such as chicken legs, beef or pork sticks, minced beef, pork, chicken, or turkey in all shapes (balls, sticks, sausages) mixed with a dosage of fat and condiments to one's preference. An example of an additional on-the-spot preparation is sometimes in Flanders calledmammoet speciaal(mammoth special), a largefrikandel(curryworstin Antwerp and Flemish Brabant) deep-fried and cut so as to put chopped onion in the V-shaped length and dressed withmayonnaiseand (curry-)ketchup. The earliest of the current wide array of sauces, are mayonnaise,fritessausorsauce pommes-frites("fries sauce" in English—see the sections on France and the Netherlands) and a localpickle-sauce similar topiccalilli.Though Belgians do not sprinkle vinegar on fries, they may eat them with cold mussels out of the shells preserved in vinegar, entirely different to the national dish with freshly boiled hot mussels served in the shells.
InBulgaria, a serving of fries can be ordered with a covering ofsirene, a grated whitebrine cheese.
InCanada, French fries are the main component of a dish calledpoutine, a mixture of French fries with freshcheese curds, covered with a hotgravy(usually), hot chicken sauce (much less common), or chicken BBQ sauce (rarely). This dish was invented in ruralQuebecin the late 1950s and is now popular in many parts of the country and is served at many fast-food chains. SeveralQuébécoiscommunities claim to be the birthplace of poutine.A variant, "disco fries", may be found in theNortheastern United States, notably in New Jersey.
InNewfoundland, "chips, dressing and gravy" (referred to by outsiders as "Newfiefries") comprise French fries topped with "dressing" (turkeystuffingmade withsummer savory) and gravy. Another variation consists of topping the French fries with either ground beef, hot dogs, dressing and cheese and topped with gravy. Yet another Newfoundland recipe called a "mess" (compare with "poutine") consists of fries, gravy, dressing, and wieners.
InPrince Edward Island, "fries with the works" (or FWTW as it is sometimes called)is a combination of French fries, fried hamburger, fried onions, gravy (usually beef), peas, and optionally mushrooms. Other common toppings includegreen onions, tomatoes, carrots,sour cream, and grated cheese.
In theOttawa Valley, french fries are sold from trucks known as "chip wagons," and fries are available topped with melted butter. It is also customary for the server to allow the customer to add seasonings like salt, pepper, and vinegar halfway through filling the container.
In Finland, french fries (Finnish:ranskalaiset perunat) arecolloquiallyknown just asranskalaiset(literally, "the French"). In colloquial use, this is sometimes shortened even further toranetorranut, which unambiguously only refers to french fries.
A traditional way of serving accompanied fries atfood carts(grilli) ismakkaraperunat(literally, "sausage potatoes"), a dish consisting of deep-fried slices of sausage andcrinkle-cutfries mixed together and usually served in either a paper or styrofoam tray. The dish probably originated in the early 1960s. Today,makkaraperunatis mainly considered a late-night snack and is usually not served outside of food carts or gas stations.
At fast food chains such as McDonald's, Burger King or the indigenousHesburger, ketchup is always provided. Some chains also offer complimentaryFinnishorAmericanstyle mustard as well as packets ofgrillimauste, a type of barbecue rub. Inkebabshops, fries are often partly or entirely covered in tomato-based and/or yoghurt-based kebab sauces and döner kebab strips. French fries are also used as sides for hamburgers, steaks and deep-fried meats at the ubiquitous American style restaurants and gastropubs in Finland. Crinkle-cut fries are seen as old-fashioned and associated with food carts or home-cooking, while straight-cut fries are seen as more modern.
InFrance, a common dish isfries and a steak. French fries are also popular as a side dish tokebabs, roasted or fried chicken, and hamburgers. The fries are often accompanied by ketchup, mayonnaise, Dijon mustard, and sometimes a vaguelybéarnaise-like sauce called "sauce pommes frites" (found also under the same name and with a similar form in French-speaking Belgium, and in Dutch-speaking Belgium and the Netherlands asfritessaus), which is available at local McDonald's restaurants and in bottled form in supermarkets.
InIceland, french fries are served either salted or seasoned with a special blend of spices (includingsalt,sugar,onion powder,garlic powder,black pepper,MSG, and various other seasonings) marketed asFrench Fry Mix(kartöflukrydd), and accompanied bycocktail sauceor ketchup. Fries are commonly sold in fast food outlets as a side dish. The earliest mention of french fries in Iceland is in a cookbook published in 1945, under the titlePotatoes boiled in lard.
In Ireland french fries are generally known as 'chips' (aside from the 'skinny' fries commonly served in some fast-food outlets). The accompaniments and condiments served with them are very similar to those served in the United Kingdom.
Some Japanese restaurants, such asFirst Kitchen, offer a variety of flavour packets that can be used to season the French fries. The packets consist of powdered flavouring and salt.
InMalaysiaandSingapore, chips or fries are often served with Western food dishes and usually served with tomato ketchup and chilli sauce, or sometimes "Chilli-Tomato" Sauce (if they mix chilli sauce with tomato ketchup together).
In theNetherlands, fries are popular as fast food and served in vending points similar to the ones inBelgium. Fries are served withmayonnaiseor a lower-fat version calledfritessaus(fries sauce), although the latter is often also referred to as mayonnaise. This combination is usually calledpatatje met(for "fries with"), as opposed topatatje zonder(fries without, without any sauce).
Other popular sauces aresatésaus(sataysauce, a peanut sauce that is also served with the Indonesian meatsate),curry ketchup, andspeciaal(special; a mixture of chopped rawonions,frietsaus, andcurry ketchupor tomato ketchup). Another interesting combination isPatatje Oorlog(Dutch forFrench 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, orfries 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 and 10 different condiments to be eaten with fries, or to be combined (the condiments are rarely free in Dutchsnackbars), but some venues serve many more.A recently introduced way of serving fries is thekapsalon(hair salon, named so because Nataniël Gomes, a hairdresser fromRotterdaminvented the dish), which consists of fries, shoarma (or anotherkebabstyle such as Doner), lettuce, molten cheese, hot sauce and garlic sauce in an aluminum foil tray which is then briefly baked in an oven.
Another recent addition to the plethora of accompaniments isJoppiesaus, a mayonnaise-based sauce whose recipe is a trade secret. In 2013 a fast food store inAmsterdamstarted selling fries withcannabis sauce.
Fries are often accompanied by other popular deep-fried fast foods such as thekroketandfrikandel, but fries are also served as a side dish in regular restaurants.
In thePhilippines, they are often served with a sprinkling of powdered flavors, primarilycheese,sour cream, orbarbecue. In some fast food chains, these are topped with cheese sauce and mincedbacon. They also serve fries withketchupand some restaurants serves it withgravy.Banana Ketchup(ketchupmade frombananasinstead oftomatoes) is also a very popularfrench fryaccompaniment in thePhilippines.
InRomania, fried potatoes are sometimes served withmujdei, a popular garlic sauce,or sprinkled with grated or crumbledbrânză(a kind of sheep milk cheese).Fries are a popular side dish with grilled steaks,schnitzelsandmititei, and are also a frequent ingredient inshawarmas.
In South Africa french fries are generally known as 'chips' (aside from the 'skinny' fries commonly served in some fast-food outlets). They are normally made withpotatoesthat have been soaked invinegarbeforehand. They are often known as "Slap Chips" (slap being the word for soft inAfrikaans) as the soaking invinegarmakes them soft and soggy. After cooking they are normally served with accompaniments ofsaltandvinegar.
SeePatatas bravas.
InTurkey, they are popular as a side dish to hamburgers. In fast food restaurants, they are mostly served with ketchup, mayonnaise and dijon mustard. But in the traditional restaurants -especially in sea food restaurants- they are served with a special fries sauce which includes tomatoes, parsley, lemon, garlic and olive oil.Also this special fries sauce is used with a mixture of vegetable fries which includes potatoes, aubergine, green pepper and zucchini.
InThailand, French fries are calledman farang thot(Thai:มันฝรั่งทอด; lit. 'deep fried potato') but are also commonly known asfren frai(Thai:เฟรนซ์ฟรายด์, orThai:เฟรนช์ฟรายด์). Besides being available from the usualWesternfast food outlets or in areas with a large Western (tourist) population,they are increasingly popular at local Thai bars and nightlife venues as a snack.French fries in Thailand are usually served with either tomato ketchup orchili sauce.
In the United Kingdom french fries are generally known as 'chips' (aside from the 'skinny' fries commonly served in some fast-food outlets). The archetypal British take-away meal isfish and chips. The traditional accompaniments aretable saltandmalt vinegaralthough these days the majority ofchip shopsand fast food outlets provide a cheaper 'non-brewed condiment' alternative made fromacetic acidalong withwaterandammonia caramelcolouring. Other popular accompaniments includetomato ketchup(known as "red sauce" in some parts ofWalesand as "tomato sauce" in certain parts of the country),brown sauce, chippy sauce (brown saucemixed withvinegarand/orwaterand popular around theEdinburgharea ofScotlandonly),barbeque sauce,worcestershire sauce, partially meltedcheddar cheese(cheesy chips),mint sauce,mushy peas,baked beans,curry sauce,gravy,mayonnaise,salad cream,aioli,tartare sauce,mustardandchilli sauce.
The consumption of restaurant fries drives ketchup sales throughout the United States.Regionally throughout the nation, other french fry accompaniments are sometimes preferred.Chili cheese fries,loaded friesand cheese fries are common in many communities in diners and fast food chains. Examples of more localized preferences include Texas cheese fries (with melted cheddar and a side ofranch dressingfor dipping), New Jersey's disco fries (with brown gravy and mozzarella cheese), and Utah-stylefry sauce(a combination of ketchup and mayonnaise).
Steak fries are thicker-cut fries, often with the skins intact. They are often coated with spices ormarinatedbefore cooking. They may be fried or baked in the oven.
InVietnam, some restaurants serve fries with sugar over a dollop of soft butter.