Used to be most dipping sauces for fries contained a spice and mayonnaise. It’s really evolving where the base for the spices might be sour cream, Greek Yogurt, fruit or vegetable salsas (try something with mango or peaches for sweet variations or savory or sour such as lime pickle, or spicy like a Sriracha cream sauce. There are upscale sauces like a Béarnaise, ethnic - peanut Thai or red curry. Regional dipping sauces, especially when paired with lobster, shrimp or fish for a fish and chips entrée might include the classic Old Bay Seasoning. Sweet chili, Buffalo sauce or cool and refreshing Ranch or cucumber can challenge blue cheese as an option.

For something different, why not toss the fries, roasted potatoes, chips or tots in a flavorful combination such as a coating of Calabrian-Chile paste as served at Santina in New York?