French fries

Homemade french fries and a hamburger, a classic combination

French fries, or french-fried potatoes, or simply fries, are generally thin sticks of potato that have been deep-fried. They are similar to the chips eaten in the United Kingdom, Ireland, and the Commonwealth, (excluding Canada).

Cooking

French fries cooking in the Joël Robuchon method

French fries draining after cooking

Most cooks who prepare french fries at home from non-frozen potatoes that they have cut themselves cook them during a single emersion in a generous amount of oil pre-heated to a temperature around 375°F (190°C) until they are golden and slightly crisp. Many restaurants, however, especially those known for their excellent french fries, cook them in two batches: the first at a temperature that varies from chef to chef but that is generally around 350°F (177°C), until the fries are nearly cooked but still limp and pale; the second, after the first batch has been removed from the oil and allowed to cool, at a higher temperature, generally around 375°F (190°C), until they are golden and crisp, which normally takes less than a minute. A third method, invented by the celebrated French chef Joël Robuchon for the home cook, is to put the sliced potatoes into a saucepan with just enough cold oil in it to cover the potatoes, then to cook them over high heat until golden, stirring occasionally.

Condiments

French fries are nearly always salted before serving. Additionally, they are typically served with a condiment or two that depends upon the locality in which they are served and what they served alongside of, if anything. The most common condiment in the Americas is probably tomato catsup. Other condiments include malt vinegar (the U.K. with traditional fish and chips), gravy (Canada), banana catsup (Philippines), and mayonnaise (Micronesia).