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.

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.

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.

Who knew fries were such multi-taskers, huh?