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Brief overview
Few foods have reached the level of universal appeal quite like French fries. In the United States, they are more than just a side dish; they are a cultural touchstone, a comfort food, and a fixture at diners, fast food chains, and backyard barbecues. Crispy on the outside and soft within, French fries capture that rare balance of simplicity and indulgence. While they often accompany burgers and sandwiches, they also shine on their own, seasoned or dipped, humble or gourmet.
In American food culture, fries are a constant presence. They cross class and regional lines, served everywhere from drive through windows to white tablecloth restaurants. Whether piled into cardboard sleeves or arranged with truffle oil on porcelain plates, French fries carry the same message: crisp, familiar satisfaction.
What Is French Fries?
French fries are strips or sticks of potato, deep fried until golden and crispy. Though the form varies from shoestring to thick cut steak fries, the essence remains consistent: a soft, fluffy interior wrapped in a crisp outer layer. That satisfying contrast is what keeps people coming back for more.
In the United States, French fries are commonly seasoned with salt and served hot, often accompanied by ketchup, mayonnaise, cheese, or even chilli. Some regions favour curly or crinkle cut versions, while others swear by straight cut or waffle styles. Regardless of shape, fries have become one of America’s most beloved foods.
Ingredients and Taste
At the heart of any good fry is the potato. Russets are the favourite in American kitchens due to their starchy composition, which produces that signature contrast between fluffy centre and crisp shell. Fries are often double fried to maximise this effect, first at a lower temperature to cook through, then again hotter for crunch.
The taste is straightforward yet deeply satisfying. The mild, earthy flavour of the potato comes alive with salt, while the frying adds richness and depth. Depending on the oil used, fries can take on subtle notes, peanut oil gives a nutty edge, while beef tallow offers an old school, and savoury hit that many say is unbeatable.
A Taste of History
Despite the name, the true origin of French fries is contested. Some credit Belgium, where fried potato strips were eaten as early as the 17th century. Others point to France, where pommes frites became popular street food in Paris. The term “French fries” likely entered American vocabulary via returning soldiers in the early 20th century who encountered them in French speaking Europe.
In the United States, fries took off in popularity with the rise of diners and fast food in the mid-1900s. Chains like McDonald’s turned the fry into a national icon, using precise preparation and consistency to make them instantly recognisable. Today, fries are as much a part of American identity as apple pie or fried chicken.
Their evolution continues, with chefs experimenting with new cuts, seasonings, and dipping sauces. Yet the core experience remains unchanged: golden, crisp, and irresistible. French fries may not be American by birth, but they are deeply American by adoption, woven into the everyday and the celebratory alike.
How to Make Traditional French Fries
Golden, crispy and deeply satisfying, traditional French fries are a timeless side that complements just about any meal. The magic lies in using the right potato, double frying for a crisp bite, and a simple seasoning that lets the flavour of the potato shine. Expect a bit of patience, especially when soaking and frying in batches, but the reward is unmistakable. See the recipe card at the bottom for printable directions
Ingredients
- 4 large russet potatoes
- 1 litre vegetable oil (for frying)
- 1 tablespoon white vinegar (optional, for soaking)
- Sea salt, to taste
- Optional: garlic powder or paprika for seasoning
Cooking Instructions
Step 1: Peel and Cut the Potatoes
Start by peeling the potatoes and slicing them into uniform sticks, about 1 centimetre thick. Consistent sizing helps the fries cook evenly. Use a sharp knife or mandolin for precision.
Step 2: Soak the Potatoes
Place the cut potatoes in a large bowl of cold water. Add a tablespoon of vinegar to prevent oxidation and help retain structure. Soak for at least 1 hour or overnight in the fridge. This removes excess starch, resulting in crispier fries.
Step 3: Rinse and Dry Thoroughly
Drain the soaked potatoes and rinse under cold water. Lay them out on a clean kitchen towel or paper towels, patting dry thoroughly. Any moisture will cause oil splatter and prevent proper crisping.
Step 4: Heat the Oil
Pour the vegetable oil into a deep fryer or heavy bottomed pot. Heat to 160°C (320°F). Use a thermometer for accuracy, as temperature control is key to texture.
Step 5: First Fry – Blanch the Potatoes
Fry the potatoes in batches for 4 to 5 minutes, just until they begin to soften but not colour. Do not overcrowd the pan. Remove with a slotted spoon and let them rest on a cooling rack or paper towel lined tray. This step cooks the interior.
Step 6: Rest Before Second Fry
Let the blanched fries cool for at least 15 minutes. You can refrigerate them during this time. This pause firms up the outer layer, helping create a crisp finish later.
Step 7: Second Fry – Crisp Them Up
Raise the oil temperature to 190°C (375°F). Fry the cooled potatoes again, in batches, for 2 to 3 minutes until golden and crisp. Gently stir to avoid sticking. Remove and drain immediately.
Step 8: Season the Fries
While still hot, toss the fries with sea salt. Add optional seasonings like garlic powder or paprika if desired. The heat helps the seasoning adhere better.
Step 9: Serve Immediately
Serve piping hot, either on their own or with dips like ketchup, aioli or malt vinegar. The fries will have a crisp shell and fluffy interior, just as they should.
Final Step: For Presentation
Pile the fries into a bowl lined with parchment or serve in a paper cone for a classic touch. Garnish with chopped parsley if you like. Enjoy alongside burgers, fried chicken or just as a salty snack.
Cooking Tips for Perfect French Fries
- Use russet or Maris Piper potatoes for the best texture balance of starch and moisture.
- Soaking removes excess starch, which is essential for achieving a crispy crust.
- Double frying is non-negotiable for authenticity and crunch.
- Dry thoroughly before frying to avoid soggy fries and splattering oil.
- Fry in small batches to maintain oil temperature and ensure even cooking.
- Season while hot so the salt and spices cling properly.
French Fries (Fried Potato Sticks)
Ingredients
- 4 large russet potatoes
- 1 litre vegetable oil for frying
- 1 tablespoon white vinegar optional, for soaking
- Sea salt to taste
- Optional: garlic powder or paprika for seasoning
Instructions
- Start by peeling the potatoes and slicing them into uniform sticks, about 1 centimetre thick. Consistent sizing helps the fries cook evenly. Use a sharp knife or mandolin for precision.
- Place the cut potatoes in a large bowl of cold water. Add a tablespoon of vinegar to prevent oxidation and help retain structure. Soak for at least 1 hour or overnight in the fridge. This removes excess starch, resulting in crispier fries.
- Drain the soaked potatoes and rinse under cold water. Lay them out on a clean kitchen towel or paper towels, patting dry thoroughly. Any moisture will cause oil splatter and prevent proper crisping.
- Pour the vegetable oil into a deep fryer or heavy bottomed pot. Heat to 160°C (320°F). Use a thermometer for accuracy, as temperature control is key to texture.
- Fry the potatoes in batches for 4 to 5 minutes, just until they begin to soften but not colour. Do not overcrowd the pan. Remove with a slotted spoon and let them rest on a cooling rack or paper towel lined tray. This step cooks the interior.
- Let the blanched fries cool for at least 15 minutes. You can refrigerate them during this time. This pause firms up the outer layer, helping create a crisp finish later.
- Raise the oil temperature to 190°C (375°F). Fry the cooled potatoes again, in batches, for 2 to 3 minutes until golden and crisp. Gently stir to avoid sticking. Remove and drain immediately.
- While still hot, toss the fries with sea salt. Add optional seasonings like garlic powder or paprika if desired. The heat helps the seasoning adhere better.
- Serve piping hot, either on their own or with dips like ketchup, aioli or malt vinegar. The fries will have a crisp shell and fluffy interior, just as they should.
- Pile the fries into a bowl lined with parchment or serve in a paper cone for a classic touch. Garnish with chopped parsley if you like. Enjoy alongside burgers, fried chicken or just as a salty snack.
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