Fries
Fries are usually considered a good companion to their burgers.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
While both Belgium and France claim to be the birthplace of fries, the consensus leans towards Belgium. The story goes that villagers in the Meuse valley, who traditionally fished for food, turned to frying potatoes when the river froze over in the winter of 1680.
Fries are a ubiquitous and beloved side dish, particularly popular in Western countries, often served with burgers, sandwiches, or as a snack on their own. They are a staple of fast food culture and a common street food item.
Fast Food Staple
Fries are a cornerstone of fast-food menus worldwide, acting as a quick, affordable, and satisfying side dish.
Social Snack
Sharing a cone or plate of fries is a common social activity, whether at a restaurant, sporting event, or fair.
Regional Variations
Different regions and countries have their own preferred styles of fries, such as thick-cut fries in the UK ('chips'), shoestring fries in the US, or topped fries ('poutine') in Canada.
The primary flavors of fries are savory and starchy, derived from the potato itself and enhanced by the cooking oil and added salt.
The internal flavor should be soft and potato-like, while the exterior delivers a satisfying crispness. Salt enhances the natural sweetness of the potato. Depending on the oil used for frying (e.g., beef fat, vegetable oil), there can be subtle variations in flavor. Common condiments like ketchup, mayonnaise, vinegar, or aioli further modify the flavor profile, introducing sweetness, acidity, richness, or herbal notes.
Potato Selection
Choose starchy potato varieties like Russet or Maris Piper for the best texture. Avoid waxy potatoes, which don't crisp up as well.
Pre-Soaking
Soaking the cut potatoes in cold water for at least 30 minutes removes excess starch, resulting in crispier fries.
Double Frying
A double-frying technique ensures both a crispy exterior and a fluffy interior. Fry once at a lower temperature (around 325°F/160°C) to cook the potatoes through, then again at a higher temperature (around 375°F/190°C) to achieve the golden-brown crispness.
Oil Temperature
Maintain a consistent oil temperature during frying to prevent the fries from becoming soggy or burning. Use a thermometer to monitor the oil.
Don't Overcrowd
Fry the potatoes in batches to prevent overcrowding the fryer, which will lower the oil temperature and result in soggy fries.
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