French fries

French fries are long, thin pieces of potato fried until crisp and commonly served hot as a side dish or snack.

Deep frying: A cooking method in which food is immersed in hot fat or oil. Hot oil rapidly cooks the potato surface while driving moisture outward.
Pommes frites: A French-language name for fried potato strips, especially in Belgian and French culinary contexts. The name connects fries to French-speaking culinary traditions without settling their disputed origin.
Belgian cuisine: The culinary traditions of Belgium, shaped by regional ingredients and influences from neighboring countries. Belgium is central to the national-origin claim and the cultural status of fries.
Potato chips: Thin slices of potato cooked until crisp, usually by frying or baking. Their thin, flat shape and brittle texture differ from the tender centers of fries.
Maillard reaction: A set of chemical reactions between amino acids and reducing sugars that creates browned colors and flavors during heating. It contributes the browned crust and roasted flavors of cooked fries.
Steak frites: A dish of steak served with fried potatoes, common in French and Belgian cuisine. It shows fries as the defining accompaniment to a classic bistro meal.
Thomas Jefferson: The third president of the United States, who served from 1801 to 1809 and promoted foods encountered abroad. Accounts credit Jefferson with introducing fried potatoes to American dining after his time in France.
Potato wedges: Thick, wedge-shaped pieces of potato that are baked or fried. Their broad cut produces a different balance of crust and soft interior.
Starch gelatinization: The swelling and structural change of starch granules when heated with water. It softens the potato interior as heat and moisture penetrate.
Poutine: A Quebec dish of fries topped with cheese curds and gravy. This regional dish transforms fries into a substantial, sauced meal.

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