🍟 French Fries
French fries are sticks of potato deep-fried until golden and crisp on the outside and fluffy inside, then salted while hot. The best fries are cooked twice — first at a lower temperature to cook them through, then hotter to crisp them. They are served as a side to burgers, steak, fish and sandwiches, or on their own with sauces for dipping.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1 kg floury potatoes
- 1.5 l vegetable oil for deep-frying
- 1 tsp salt
Method
- Peel the potatoes and cut into 1 cm sticks; rinse in cold water and dry very well.
- Heat the oil to 160 °C and fry the potatoes in batches for 5–6 minutes until soft but pale; drain.
- Raise the oil to 185 °C and fry again for 2–3 minutes until golden and crisp.
- Drain on paper towels, salt immediately and serve hot.
How to make it lighter
- Thicker-cut fries absorb less oil per gram than thin shoestring fries.
- For a lighter version, toss the sticks with 1 tbsp oil and bake at 220 °C for 30–35 minutes, turning once.
- Order a small portion and fill the rest of the plate with salad or grilled vegetables.
History
Both Belgium and France claim fried potatoes, and the true origin is disputed; a popular story places them in 19th-century Paris street stalls or along the Meuse valley in Belgium. The English name "French fries" is commonly linked to the "French" style of cutting vegetables into thin strips.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →