For those of you who eat french fries and who like ketchup on them, do you smother them in it, a moderate amount, or just a tad?

I rarely have french fried potatoes but I like a little salt and black pepper and sometimes a little on the plate to dip some of the fries.  I was recently reminded of potatoes the way my mother often cooked them and I've been cooking them that way for a while.  I call them butter-fried potatoes for lack of knowing an official title.  They simply are sliced potatoes using the slicing side of  a tower shredder and placed into a skillet with a little butter and cooked on medium heat covered but vented.  No stirring.    Cook until brown and crispy then turn the whole (pancake of a thing) over to brown the other side.  Delish!

Sorry, I drifted.   :) This post was edited by Thriftymaid at February 10, 2025 8:00 PM MST

I cannot understand why anyone would want to adulterate a poor defenceless potato with a mixture of tomato guts and sugar.  Disgusting!

Not on them.  But on the side for dipping. 

If I am going to indulge in french fries, I want to taste french fries, not ketchup. Take it off the table, please. 

You're striking at my weak point. I can hardly ever have enough sauce, and the only thing maintaining a semblance of moderation is my frugality. Sauce might kill me, in which case I'd like to be dipped and buried in it.

There used to be seasoned curly fries available, love those especially.  Haven't seen them for ages. 

I prefer thick cut chips, not American style shoestrings. Vinegar or garlic aioli please, not tomato sauce (ketchup is thinner, runnier and almost never found in Australia).