After reading Lucky Peach's article about french fry toppings around the world, which included mentions of the classics (poutine, chili-cheese, and wedges) and a little number called Shake Shake fries, we got hungry—and then we got curious. How do the good people of New York eat their fries? At first we took a casual office poll (Riddley is a firm believer in kewpie mayonnaise and furikake, while Caroline prefers hers a la milkshake), but we soon recognized the need for a larger data pool—so we took to the R train. While Caroline stood aside, citing her "inner introvert," the inner Psychology major in me systematically made my way down the entire subway car. The "study" yielded two significant findings:
- People get really excited when talking about french fry toppings (it is a terrific way to make friends).
- New York City is by no means a ketchup-only city (but yes, a lot of people like ketchup).
Of the 22 people interviewed, 40% (n=9) chose ketchup and only 9% (n=2) opted for ketchup's diner duo, mustard. Other answers included melted cheese (one vote for mozzerella; two for cheddar), Italian fries ("They've got Italian grated cheese, Italian herbs, and Italian seasonings. Get 'em at Shorty's on Madison."), ranch dressing (participant added, "Anything besides ketchup"), and worcestershire sauce. Only one participant was unmoved by the prospect of warm potato goodness ("I don't eat french fries. Thank God.").
Getting hungry? Us too—here are some of our favorite things to slather, dip, and cover fries with:
What are some of your favorite french fry toppings? Tell us in the comments below!
Photo by James Ransom
Written by: Leslie Stephens
Popular on Food52
16 Comments
Seasalt & vinegar..or with fish& chips ....malt vinegar.
Also like to mix equal parts ketchup with mayo or equal parts vinegar & ketchup.
This is more noticeable if you fry potatoes in a shape that is not the standard French fry. The classic pommes soufflées (twice-fried potato discs that puff up) are a good example: you just need a little salt.
Heck, even a potato chip is essentially a fried potato. The best ones need no dipping sauce or flavoring.
The best fats for this: duck/goose fat, lard, and bacon fat. If you fry potatoes in any of these fats, you really don't want sauces. They are the best as is (with a little salt).
French fry toppings are for the Great Unwashed.
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