Wet Fries

[Philip Trauring]

These aren't so old, but I find additional printed citations are always useful:

Kathy Casey, HOT POTATO // Whether shredded, mashed, baked or
roasted, potatoes are all the rage in restaurants. Home cooks needn't
be left out.. , Minneapolis Star Tribune, 01-17-1996, pp 01T.:

"The English style is to sprinkle malt vinegar over the "chips." Then
there's something called Wet Fries - a big platter of fries smothered
in gravy, preferably turkey, or ladled with Cheddar cheese sauce."

Buzz Diner. , The Dallas Morning News, 05-16-1997, pp 4J.:

"Hmmm. What goes with a burger? Buzz's Wet Fries ($2.25) seemed like
the thing. The big steak fries were meaty and nicely fried but the
wet part, a brown gravy - well, there was a lotta onion in it."

Philip Trauring

>"Wet fries" seem to be diner food, found in pretty much any large
>city that has diners, but not elsewhere.  I first had them at
>Boston's well-known Blue Diner around 1993, and they did not at all
>seem to be a new item.  From the Atlanta Journal and Constitution,
>1/9/88:  "So the club is following a hot culinary trend and will
>become The Dixie Diner, featuring Dixie Beer and dinner fare such as
>meatloaf and fried chicken and "wet fries" (french fries with gravy
>or cheese). "
>
>John Baker