Best of Boston

What makes the difference in an endless field of tempting spuds? Quite simply, the stuff you’re dunking them into. And nobody dips like Saus, where there are a dozen or so from-scratch sauces—ranging from warm bacon-and-Parmesan to the Green Monster (a mix of chilies, cilantro, and garlic)—ready to be matched with the handcut and double-fried tubers.