French Fries
Classic French fries, cooked to perfection and seasoned with salt.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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While often associated with France, the origin of French fries is widely believed to be in Belgium. Stories suggest that during the winter of 1680, when the river Meuse froze over and the inhabitants of Namur couldn't fish, they fried potatoes as an alternative. The name 'French fries' might have originated during World War I when American soldiers stationed in Belgium tasted them and, assuming they were in France, called them 'French fries' due to French being the language spoken in that region of Belgium.
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French fries have become a ubiquitous side dish and snack, deeply ingrained in the culinary landscapes of many countries, particularly in Western cultures.
American Staple
In the United States, French fries are an almost inseparable accompaniment to hamburgers and other fast food items. They are a common offering at restaurants, diners, and sporting events.
Belgian Tradition
In Belgium, 'frites' are considered a national dish. They are often served in a paper cone with a variety of sauces, such as mayonnaise, ketchup, or andalouse sauce. Friteries (fry shops) are a common sight throughout the country.
Global Snack
French fries have transcended national borders and are enjoyed worldwide as a quick, convenient, and satisfying snack. They are easily adaptable to different cultural preferences through various toppings and sauces.
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French fries offer a simple yet satisfying flavor profile, primarily centered on the potato itself and enhanced by the cooking process and seasoning.
The dominant flavor is that of cooked potato, which can vary depending on the variety used. Russet potatoes tend to yield a drier, fluffier fry, while Yukon Gold potatoes offer a slightly sweeter and creamier taste. The frying process contributes a crispy exterior and a soft, fluffy interior. Salt is the primary seasoning, enhancing the natural potato flavor. The frying oil also imparts a subtle flavor, with neutral oils like canola or vegetable oil allowing the potato flavor to shine through, while other oils like peanut or beef tallow can add a richer, more savory note.
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Potato Selection
Choose starchy potatoes like Russet or Idaho potatoes for a fluffy interior and crispy exterior. Avoid waxy potatoes, as they will not fry well.
Double Frying
Double frying is crucial for achieving the ideal texture. The first fry cooks the potato through, while the second fry creates the crispy exterior. Allow the fries to cool slightly between frying sessions.
Oil Temperature
Maintain the correct oil temperature (around 325°F for the first fry and 375°F for the second fry) to ensure proper cooking and prevent the fries from becoming greasy. Use a thermometer to monitor the temperature.
Salt Immediately
Salt the fries immediately after they come out of the fryer. The salt will adhere better to the hot fries and enhance their flavor.
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