fries

Fries, or French fries, are potatoes cut into elongated shapes and fried until the outer surfaces are crisp and the interiors are soft. They are commonly served as a side dish or snack and are found in a wide range of regional styles and toppings.

Preparation typically involves cutting peeled or unpeeled potatoes into uniform batons, optionally soaking them in cold water to remove surface starch, drying them, and frying in oil. A common method is to fry at a lower temperature to cook through, then increase the heat for a second fry to achieve crispness. The frying medium is usually a neutral oil such as vegetable or canola oil. Fries can also be baked or air-fried as a lower-fat alternative, and frozen varieties are widely available for home preparation.

The origin of fries is debated. A popular claim credits Belgium, where fried potatoes have been common since the 17th century. France is often cited in connection with the term “French fries,” though the naming may reflect either a method or a misattribution. The dish became widely associated with fast food in the United States during the 20th century and has since spread globally, adapting to local tastes and accompaniments.

Variations include differences in cut size, from shoestring to thick-cut steak fries, and regional toppings and sauces. Common accompaniments include salt plus ketchup, mayonnaise or aioli, vinegar, or curry sauce. In some places, fries form the base of dishes such as poutine (fries with cheese curds and gravy) or loaded fries with toppings like cheese, chili, or pulled pork.