List of accompaniments to french fries

Fries are often coated in chicken salt, a savoury, salty seasoning which was invented in South Australia but is now popular across the country.

[4] 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.

Fries with mayonnaise or one of a wide variety of other typical Belgian sauces is a fast food classic in Belgium, often eaten without any side orders.

Prior to 1960, the choice of accompanying items was limited to a pickled herring, a large, cold meatball boulet or red-coloured garlic sausage cervela, or a beef or horsemeat stew.

Since 1960, these choices include stoofvlees or stoofkarbonade and 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 called mammoet speciaal (mammoth special), a large frikandel (curryworst in Antwerp and Flemish Brabant) deep-fried and cut so as to put chopped onion in the V-shaped length and dressed with mayonnaise and (curry-)ketchup.

[6] In Canada, French fries are the main component of a dish called poutine, a mixture of French fries with fresh cheese curds, covered with a hot gravy (usually), hot chicken sauce (much less common), or chicken BBQ sauce (rarely).

This dish was invented in rural Quebec in the late 1950s and is now popular in many parts of the country and is served at many fast-food chains.

Other common toppings include green onions, tomatoes, carrots, sour cream, and grated cheese.

Today, makkaraperunat is mainly considered a late-night snack and is usually not served outside of food carts or gas stations.

Some chains also offer complimentary Finnish or American style mustard as well as packets of grillimauste, a type of barbecue rub.

French fries are also used as sides for hamburgers, steaks and deep-fried meats at the ubiquitous American style restaurants and gastropubs in Finland.

The fries are often accompanied by ketchup, mayonnaise, Dijon mustard, and sometimes a vaguely béarnaise-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 as fritessaus), which is available at local McDonald's restaurants and in bottled form in supermarkets.

[12] In Iceland, french fries are served either salted or seasoned with a special blend of spices (including salt, sugar, onion powder, garlic powder, black pepper, MSG, and various other seasonings) marketed as French Fry Mix (kartöflukrydd), and accompanied by cocktail sauce or ketchup.

[19][20] 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 in an oven.

In Romania, fried potatoes are sometimes served with mujdei, a popular garlic sauce,[28] or sprinkled with grated or crumbled brânză (a kind of sheep milk cheese).

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.

The traditional accompaniments are table salt and malt vinegar although these days the majority of chip shops and fast food outlets provide a cheaper 'non-brewed condiment' alternative made from acetic acid along with water and ammonia caramel colouring.