Personally when I lived in The Netherlands I was quite partial towards lots of mayo on my patates (chunky chips, only far more than merely just larger) rather than pindakaas saus, but patates are a hole different class than English-style chips (which is the same style as in most of Europe) which do gain from drizzling them with vinegar to offset the absorbed fat.
Nothing beats dutch style peanut sauce on fries
Personally when I lived in The Netherlands I was quite partial towards lots of mayo on my patates (chunky chips, only far more than merely just larger) rather than pindakaas saus, but patates are a hole different class than English-style chips (which is the same style as in most of Europe) which do gain from drizzling them with vinegar to offset the absorbed fat.