What makes a great french fry? Who makes a great fry? I got in a very heated debate last night with other fry hounds and we couldn't come to clear set of standards. Some liked then thin, others thick. Skin on or skin off? Condiuments used. Is ketchup heaven or heresy? Malt vinegar or mayonnaise? Salt and pepper. I hate pepper on fries, but most others love it. I would love to hear your thoughts....And by the way, I like my fries thick cut and short (almost like potato bombs), skin on, lightly salted and for me...ketchup. But the ketchup must be in a pool, not on the fries so I can dip. As well, I squirt a little Rooster sauce on top for a jolt of heat.Horseradish sauce with a touchof dijon mustard is a fun change and truffled mayo is over the top.