Malt vinegar is a time-honored favorite for seasoning fries. Or, drizzle a little truffle oil over fries while they are hot and toss to coat before you sprinkle with salt (or grated Parmesan, black pepper, and minced herbs, if you like).

For dipping, we find it hard to look beyond Quick Ketchup, but Aïoli, Mayonnaise flavored with chipotles in adobo, and Ranch Dressing are also quite tasty.

French fries serve admirably as a base or vehicle for a variety of toppings. For Chili-Cheese Fries, generously ladle Chili con Carne onto fries and top with chopped green onions and shredded Cheddar. For Poutine, an even-messier French-Canadian classic, top fries with chopped cheese curds and smother them with a healthy drizzle of Sauce Velouté. For disco fries—a stateside interpretation of poutine found in diners throughout New Jersey and New York City—replace the curds with shredded mozzarella or Cheddar. Of course, our minds never stray far from planning our next bowl of Moules Frites.