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Most of the time, nothing as I love potatoes in all their starchy goodness, but sometimes I sprinkle on a bit of Lawry's seasoned salt or dip in ranch dressing.
Any type of hot sauce, Mexican salsa or ketchup. Sometimes in a pinch, I'll use that spicy chili garlic sauce that's red and comes in a clear container with a green top.
The best type of potato for frying is the Russet. I ask before I order.......Do you use fresh potatoes, and what kind are they, and where are they from ?
Canadian Russets from Prince Edward Island best hands down.
They should be double fried with a rest period in between .
Brown malt vinegar, and sea salt in a grinder, with a bit of ginger .
Poutine, first seen in the Eastern Townships of Quebec in 1956, now a national dish in Canada. French fried potatoes, covered with gravy ( can be beef or chicken or even tomato sauce with ground beef in it ) with FRESH cheddar cheese curds on top. The curds are so fresh that they squeak when you bite into them, and they melt into the gravy. I have been into corner poutine places in Toronto that have thirty or more variations on the basic recipe.
Here is the one that I go to. They are national, right across Canada, and opening more locations all the time.
Ketchup or honey mustard when I do eat fries. My favorite is French fries that are fried in duck fat. @ steak houses near me serve them this way. I only eat French fries maybe once every 2 months.
The best type of potato for frying is the Russet. I ask before I order.......Do you use fresh potatoes, and what kind are they, and where are they from ?
Canadian Russets from Prince Edward Island best hands down.
They should be double fried with a rest period in between .
Brown malt vinegar, and sea salt in a grinder, with a bit of ginger .
Poutine, first seen in the Eastern Townships of Quebec in 1956, now a national dish in Canada. French fried potatoes, covered with gravy ( can be beef or chicken or even tomato sauce with ground beef in it ) with FRESH cheddar cheese curds on top. The curds are so fresh that they squeak when you bite into them, and they melt into the gravy. I have been into corner poutine places in Toronto that have thirty or more variations on the basic recipe.
Here is the one that I go to. They are national, right across Canada, and opening more locations all the time.
There used to be a show out of the Maritimes called CODCO. They did a spoof on Magnum P.I.
It was called Magnum P.E.I. and starred John Candy as Magnum. He was always on the lookout for potato thieves.
It was probably one of the funniest things I have ever seen. Ever.
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