French fries

deep-fried potatoes
(Redirected from French fried potatoes)

French fries, Chips, Finger chips, French-fried potatoes, or simply Fries, are batonnet or allumette-cut deep fried potatoes. Their origin is disputed. They are prepared by cutting potatoes into even strips, drying them, and frying them. They are usually fried in a deep fryer. During the process of making, they are pre-cut, blanched, and frozen russet potatoes are usually used to make them. French fries can also be baked in a oven.

French fries
French fries seasoned with salt
A photograph of French fries and salt
Alternative namesChips, finger chips, fries, frites, hot chips, steak fries, slap chips
CourseSide dish or snack, sometimes eaten for lunch or dinner
Serving temperatureHot
Main ingredients
VariationsCurly fries, shoestring fries, steak fries, sweet potato fries, chilli cheese fries, crinkle cut fries, waffle fries
Other informationOften covered with salt, and often dipped in ketchup, mayonnaise, vinegar, barbecue sauce, or other condiment

French fries are served hot, either soft or crispy, and are generally eaten for lunch, dinner, or as a snack. They commonly appear on the menus of diners, fast food restaurants, pubs, bars, and other places which sells food.

People often put salt on them, and sometimes dip them in ketchup, vinegar, mayonnaise, tomato sauce, or other condiments. French fries are sometimes topped with poutine and/or chili con carne. French fries are sometimes made from sweet potatoes, instead of potatoes. When baked in a oven, little oil or no oil, is being used.

Preparation change

 
Pommes frites with a mayonnaise packet
 
A hamburger with crispy fries
 
French fries served as a snack in Dutch restaurant

French fries are often fried in a deep fryer, which submerges them in hot fat. Today they are usually underwater in oil, instead. Vacuum fryers make French fries have not as much oil, but mostly work on the French fries' color and texture, instead.

The potatoes are prepared by first cutting them into even strips. They do not necessarily have to be peeled, before. Then the strips are either removed from the plate or put in cold water to remove the starch outside of the strips. Once they are taken out from the cold water, they are dried. Then they can be fried in the two-stage or two-bath technique. Most chefs think that the two-bath technique, will make them fried better. Potatoes that are taken fresh out of the ground, may have too much water in it, which makes the French fries soft and wet, so most people choose potatoes that have not been used for a while.

In the two-stage or two-bath technique, the first process to frying them, sometimes called blanching, is in hot fat, with the temperature being (c. 160 °C/c. 320 °F). Then they are fried for a little longer, with the temperature now being (190 °C/375 °F) so the French fries can be crispy. After that, they are placed in a colander or on a draining cloth, and then they are eaten. The precise time for the two processes to fry them, depend on the size of the French fries. For example, for 2–3 mm strips, the first process takes about 3 minutes, and the second process, takes only seconds. Since the 1960's, most French fries have been made from frozen Russet potatoes, which have been blanched or air-dried professionally. The usually fat used for making French fries is vegetable oil. In the past, suet made from beef was recommended as the fat to making them, because it was thought that they would taste better, with vegetable shortening as a suggestion. McDonald's used a mixture of 93% of beef tallow and 7% cottonseed oil until 1990, when they changed to vegetable oil with beef flavoring. Horse fat was often used as the fat to make French fries in northern France and Belgium, until recently, but some chefs still use it.

Related pages change

Other websites change

  • "THE OFFICIAL FRENCH FRIES PAGES (OFFP)". officialfrenchfries.com. Archived from the original on 14 May 2011. Retrieved 15 April 2010.
  • "News on French Fries and Potato Specialties". potatopro.com. Archived from the original on 1 October 2012. Retrieved 15 April 2010.