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French fries are potatoes cut into sticks or wedges and fried until crispy and golden. They are a popular side dish in the US, typically made with russet or Idaho potatoes and fried in vegetable or peanut oil using a double-fry method. The fries can be served plain or with condiments like ketchup or mayonnaise.
French fries are potatoes that have been cut into sticks or wedges and then fried to become crispy and golden on the outside, while remaining soft and warm on the inside. Referred to in the United States (USA) and some other regions as “chips,” they are a staple of many different culinary regions and have become particularly popular in the United States when served with hamburgers or hot dogs. French fries are typically made with russet or Idaho potatoes, and many modern frying methods recommend a double-fry technique.
The French term for potatoes is pomme de terre which literally means “apple of the earth”, while frites means “fried”, making the name pommes frites simply meaning “fried potatoes”. The potatoes are usually washed and can be peeled, although many times the peel is left on the potatoes to add texture and color. There are several ways a potato can be cut before frying, although sticks, wedges, waffle cuts using a mandolin, and round slices are all quite common. A large deep fryer can make the process much easier, although a pot can be used but should not be more than half filled with oil.
French fries are typically fried in vegetable oil or peanut oil, and the initial frying should be done at about 325°F (162.8°C) for only a few minutes. They should be fried until soft and a little browned, but not browned. The potatoes should be fried in small batches so as not to overcrowd the oil and reduce the temperature too much, and the oil should be allowed to return to 325°F (162.8°C) between each batch.
After this first frying, the potatoes may be refrigerated for several hours until ready to serve or the second frying may be done immediately. In either case, the oil should be brought up to 375°F (190.6°C) and the fries should be brought to room temperature if refrigerated. Once the oil reaches the correct temperature, the potatoes should be re-fried in small batches just like before. This should be done for several minutes, until the fries are golden brown and crispy on the outside.
Using a double-fry method, the fries will have a crispy exterior while remaining soft yet properly cooked in the center. A single chip can make it difficult to achieve this balance. The fries can then be sprinkled with salt, kosher or sea salt is often recommended, and can be eaten plain or dressed with a condiment such as ketchup, oil and vinegar, or mayonnaise.
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