Fries

French fries, known in many parts of the world as chips or frites, represent one of the most beloved and widespread applications of the potato. The exact origin is a topic of friendly dispute between Belgium and France. A popular Belgian legend claims that in the late 17th century, villagers in the Meuse Valley would fry strips of potatoes as a substitute for the small fish they typically ate during the winter months when the river froze over. The name "French fries" is widely believed to have been coined by American soldiers in Belgium during World War I, who, because the local language was French, mistakenly attributed the dish to France. In France, a recipe for fried potatoes appeared in a cookbook as early as 1795, and street vendors in Paris were selling them around the same time, lending credence to a French origin as well.

Regardless of their precise birthplace, fries have become a global culinary phenomenon and a cornerstone of modern fast-food culture. Their mass appeal lies in their simple yet satisfying combination of crispy exterior, fluffy interior, salt, and fat, which the human body is naturally wired to crave. Today, they come in myriad forms, from thin and crispy shoestring fries and wavy crinkle-cut fries to thick steak fries and uniquely shaped waffle or curly fries. They serve as the quintessential side dish for burgers and sandwiches, the base for national dishes like Canadian poutine (fries with gravy and cheese curds) and Belgian moules-frites (mussels and fries), and an adaptable canvas for various seasonings and dipping sauces, from classic ketchup to mayonnaise and aïoli.