The History of French Fries & Crispy French Fries Recipe

The history of French fries is a bit complex, and there are debates about their origin. While the name suggests a French connection, the origins of French fries are more likely tied to Belgium.

The popular theory is that French fries originated in the late 17th century in the Spanish-controlled Southern Netherlands, which is now modern-day Belgium. It is believed that villagers in the Meuse Valley used to fry small fish as a part of their diet. However, during the winter months when the rivers froze, they turned to frying potatoes as a substitute.


The introduction of potatoes to Europe is often attributed to Sir Walter Raleigh, who brought them from the New World to Europe in the late 16th century. Initially, potatoes were met with suspicion and were considered fit only for animal consumption. It took some time for them to gain acceptance as a human food source.


The French connection comes from the fact that French chef François Louis Bracq is credited with popularizing French fries in the late 18th century. He is said to have served them in Paris in the 1780s. However, it's important to note that the term "French fries" likely came into use during World War I when American soldiers stationed in Belgium were introduced to these fried potatoes. The soldiers called them "French fries" because the official language of the Belgian Army was French.

French fries gained popularity in the United States during the 20th century, becoming a staple in American cuisine. Today, French fries are enjoyed worldwide and come in various shapes, sizes, and seasonings. They are often served as a side dish with burgers, sandwiches, or as a snack on their own.

Making Crispy French Fries at Home;

Ingredients:

• 4 large russet potatoes
• Vegetable oil for frying
• Salt, to taste

Instructions:

• Peel and Cut the Potatoes:
  • Peel the potatoes and cut them into evenly sized matchsticks or wedges. Aim for about 1/4 to 1/2 inch in thickness to ensure even cooking.

• Soak the Potatoes:
  • Soak the cut potatoes in cold water for at least 30 minutes. This helps remove excess starch and makes the fries crispier. After soaking, pat the potatoes dry with a clean kitchen towel.

• Preheat the Oil:
  • Fill a deep fryer or a large, deep pan with enough vegetable oil to submerge the fries. Heat the oil to around 325-350°F (163-177°C).

• First Fry (Blanching):
  • Carefully add a handful of potatoes to the hot oil and fry for about 3-4 minutes. This blanching step helps cook the interior of the fries without browning them too much. Remove the fries and let them cool on a paper towel-lined plate. Repeat with the remaining potatoes.

• Increase Oil Temperature:
  • Increase the oil temperature to 375°F (190°C).

• Second Fry (Crisping):
  • Once the oil is hot, add a handful of blanched fries and fry for an additional 2-3 minutes, or until golden brown and crispy. Be sure not to overcrowd the pan to maintain the oil temperature. Remove the fries and place them on a paper towel-lined plate. Repeat until all the fries are crispy.

• Season and Serve:
  • Immediately season the hot fries with salt to taste. You can also experiment with additional seasonings like garlic powder, paprika, or your favorite spices.

• Serve Hot:
  • Serve the crispy French fries hot and enjoy them with your favorite dipping sauce.

Remember to exercise caution when working with hot oil, and always follow safety guidelines for frying. Adjust the cooking times based on your preferences for crispiness. Enjoy your homemade crispy French fries!

I recommend you to watch some crispy french fries recipe videos;

Make French Fries At Home (Restaurant-Quality);

How to Make French Fries;

How To Make Perfect French Fries;

The Perfect Crispy French Fries;

How to Make French Fries at Home;

References;

1. Taihua Mu, Hongnan Sun, Xingli Liu, Potato Staple Food Processing Technology, p. 14, Springer, 2016 ISBN 9811028338.
2. "Chunky oven chips". BBC Good Food. BBC. Archived from the original on 21 August 2019. Retrieved 7 March 2016.
3. Amber, Fariha (17 August 2021). "Top tips for making the perfect fries". The Daily Star. Archived from the original on 17 August 2021. Retrieved 17 August 2021.
4. Garayo, Jagoba; Moreira, Rosana (1 November 2002). "Vacuum frying of potato chips". Journal of Food Engineering. 55 (2): 181–191. CiteSeerX 10.1.1.459.6522. doi:10.1016/S0260-8774(02)00062-6. ISSN 0260-8774.
5. Saint-Ange, Evelyn (2005) [1927]. La Bonne Cuisine de Madame E. Saint-Ange: The Essential Companion for Authentic French Cooking. Larousse, translation Ten Speed Press. p. 553. ISBN 978-1-58008-605-9.

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