French Fries

French fries, at least in the US, seem to have been first named "Potatoes, fried in the French Manner," which is how Thomas Jefferson described a dish he brought over to the colonies in the late 1700's. He served this to guests at Monticello and it became popular, serious dinner fare.

Types and Sizes of French Fries

• French fries (prepared from peeled or unpeeled potatoes) that have been cut lengthways to form about ⅓ inch (0.8 cm) strips are the most common cut within the United States. They are the standard accompaniment for hamburgers.
• Potatoes used to prepare the English chips (as in Fish 'n' Chips) are sliced thicker than many French fry varieties, setting them apart from "French fries" in the minds of many Brits.
• Shoestring fries are very thinly cut French fries, usually less than ¼ inch (0.6 cm) thick. Most often served in higher-end restaurants and steakhouses, they are nearly always prepared from peeled potatoes to convey a very "clean" appearance.
• Steak fries, often serve in steakhouses and sometimes called Ranch fries, are thick, flat-cut French fries, about 1 inch (0.6 cm) x ½ inch (1.3 cm). Prepared from either peeled or unpeeled potatoes, they are often the culinary choice to convey a particularly "hearty" appearance.
• Wedge-cut fries are prepared from small, whole, unpeeled potatoes cut lengthways into quarters or sixths to form the wedges. Wedge-cut fries are often prepared through oven-fry methods to produce a dish lower in fat. See Oven Fries.

Cooking French Fries

In the following recipe, the French fries are fried twice. Frying twice ensures crisp-textured French fries that retain their crunch for a longer period of time.

6 medium russet potatoes
Canola, peanut or vegetable oil
Salt to taste
Deep fryer or pan

Peel potatoes (or you can leave the skins on). Cut each in 1/2-inch slices (or to the size of your liking). Place in a bowl of ice water to soak for 30 minutes. Soaking removes starch, so that potatoes will be crisp when deep fried.

Heat oil to 325° F (160° C) in deep fryer .

Drain potatoes and pat dry thoroughly using paper towels. Any excess water will splatter when they are added to the hot oil.

Dip frying basket in oil (this prevents the potatoes from sticking to it), then add a handful of potatoes into basket. Lower into oil and par-fry for 3 minutes (adjust time for the size of the cut) or until potatoes are tender, but not browned. Lift basket and allow potatoes to drain. Turn out onto a brown paper bag lined with paper towels. [Brian used to put his in ice water.] Repeat procedure with remaining potatoes.

Increase the temperature of the heated oil to 375° F (190° C).

Return the par-fried potatoes to the oil in batches and cook a second time until golden and crispy. Drain on a fresh brown paper bag lined with paper towels and keep warm in 200° F oven. Salt to taste and serve hot.

Makes 6 servings.

Other Popular Ways to Serve French Fries

• In the United States, the most popular way to eat French fries is with ketchup.
• Malt vinegar is the condiment of choice when eating Fish 'n' Chips in Britain.
• Mayonnaise is a popular condiment with French fries at walk-up stands in Belgium, the Netherlands, and Micronesia.
• The Texas Hot in Wellsville, New York offers French Fries with gravy - French fries topped with a brown beef gravy.
• In Philadelphia, Cheese Fries are popular. This is a dish made of of French fries topped with a generous helping of cheese sauce, often made of Velveeta cheese, a processed American cheese product. Homemade Cheese Sauce
• A more elaborate version found in the U.S., Chili-cheese Fries are made by smothering the dish with both chili and cheese. This dish is sometimes topped with Jalapeño peppers, onions, sour cream, and fresh chopped tomatoes.
• Urban Fries is a dish popularized along the U.S. west coast. It was initially made by Jack’s Urban Eats in Sacramento, CA. It consists of French fries topped with Ranch salad dressing that has blue cheese crumbled in, hot chili oil, and sprinkled with either chopped flat leaf parsley or cilantro for both color and flavor.
• Poutine is a french fry dish of Quebec, Canada origin. It consists of French fries topped with gravy (usually made of beef), and cheese curds.
• Restuarants in the U.S. are coming up with all kinds of toppings, making French Fries a meal: Pulled Pork and condiments, New England Clam Chowder, Mexican taco meat, cheese and toppings