Fríes

Fríes most commonly refers to the fried potato dish known in English as fries or French fries. The term itself is not a standard English spelling, and readers usually encounter “fries” on menus and in recipes. In Spanish, fríes is the second-person singular present form of freír, meaning you fry, which highlights the linguistic ambiguity surrounding the string fríes outside of a food context.

The dish's origin is widely debated, with popular claims pointing to Belgium and France in the late 17th to early 18th centuries. Fries are made by cutting potatoes into sticks or other shapes, then deep-frying or air-frying until crisp on the outside and tender inside. They are typically salted and often served with condiments. In many places, they are a staple side dish accompanying burgers, sandwiches, or fried seafood, and they appear in street foods, fast food, and casual dining.

Variations include different cuts such as shoestring, batons, and thick steak fries; coatings or seasonings like paprika, garlic, or herb blends; and alternative fry bases such as sweet potatoes. Regional serving styles differ, with common accompaniments including ketchup, mayonnaise, vinegar, aioli, or cheese sauces. In some cuisines, fries are used as components of more elaborate dishes, such as poutine in Canada, which tops fries with cheese curds and gravy.

Nutritionally, fries are energy-dense and high in fat due to the frying process, with salt and portion size being important factors in their health impact. Modern preparations increasingly include baked or air-fried versions as lower-fat alternatives, reflecting broader concerns about diet and sustainability.