Fries are just a vehicle for dipping sauces

I love a good fry. Crispy on the outside, soft on the inside, hot, and salted just enough to not be overbearing.

A bad fry? Still edible. Soggy, mushy, unsalted or salted too much, chewy, cardboardy, droopy. Whatever.

While I can adore a good fry without any sauce at all, I think they truly shine as just a dipping sauce vehicle. I don’t just mean ketchup either. Mustard, french dressing, salsa, cottage cheese, cheese, barbecue sauce. Whatever.

So it’s no surprise that when we stopped by Arby’s, I didn’t turn down a single sauce offered.

Actually, I started off by ordering their new buffalo chicken sandwich, hoping the sauce there would offer something new, but I can say that it was underwhelming enough that I just added Arby’s sauce to give it flavor. Oops.

new buffalo chicken sandwich from arby's - no sauce, sloppy, disgusting looking

The fries were the real stars of the meal, though. Delicious rings of deep-fried potatoes in all sorts of sizes and shapes, perfect for smothering in creamy sauces.

honey mustard sauce, horseradish dip, arby's bbq sauce, and new triple pepper sauce

Arby’s and horsey sauce were of course featured, along with trying their honey mustard and a triple pepper sauce that had a funky taste that we couldn’t quite place. Weird.

The absolute best way to use fries is to scoop up the sopping mess from over-saucing an Arby’s roast beef sandwich with a combo of Arby’s bbq sauce and horseradish sauce. I don’t care how unhealthy it may be or how disgusting it might sound or look even, as an occasional treat, it rocks my socks.