French Fries, Pommes Frites, Chips, Fries. These are fresh cut fries, fried to perfection.
The frozen, thinner ones from the freezer have been around since the 1940’s, You can find these frozen fries in plastic bags in the grocery store freezer section and they are served in most diners and fast food restaurants. There is no comparison to fresh cut potatoes, plunged into hot oil, drained and sprinkled with salt.
Sometimes fried twice for that extra crispy exterior and light creamy interior. Soggy and limp is the worst. The type of potato will affect the end result. Russet/Idaho potatoes are mentioned in many recipes and if you want to become a student of types of potatoes click this Guide to Every Potato You Need to Know
Eating fries may clog your arteries and make one fat, but they can certainly satisfy the palate. Some people accompany them with ketchup, vinegar, mayonnaise and slather them with cheese or gravy and even tomato sauce. You’ve probably heard of the famous Pittsburgh Primanti Bros sandwich with the fries and slaw right inside the sandwich. (photo of one here)
Here’s Bon Appétit Magazine’s Kelly Dobkin’s “culinary school method” for fail-proof, perfect French fries Secret to Perfect French Fries recipe
Need less fat, you can bake crispy fries in a 450 degree oven (recipe here)
