are french fries from france
In France and other French-speaking countries, fried potatoes are formally pommes de terre frites, but more commonly pommes frites, patates frites, or simply frites. The word  aiguillettes  or allumettes is used when the French fries are very small and thin. There are many theories and and just as many claims to paternity. In France, fries supposedly first saw the light of day on 'Pont Neuf', the oldest bridge in Paris, where street hawkers began selling them just before the French Revolution in 1789. THE BEST OF NYC: THE BEST FOOD IN NEW YORK! They offered deep-fried food, horse chestnuts and slices of potato rissole, said Ferriere. -- Finger lickin' frites --. At the end of the day, we do not care where fries came from. What counts, is what has been done with them, said Roel Jacobs, specialist in the history of Brussels and its culture. The French and the Belgians took different tracks. Ready In. 1  Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil. 2  Heat oil in a large skillet over medium-high heat. 3  Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. One enduring origin story holds that French fries were invented by street vendors on the Pont Neuf bridge in Paris in 1789, just before the outbreak of the French revolution. However, a reference exists in France from 1775 to a few pieces of fried potato and to fried potatoes. French fries (American English), chips, fries, finger chips, or French-fried potatoes are batons of deep-fried potato. My family loves French fries and with 4 children the bag fries from the store just weren't enough and became too expensive. So I tried batter-after all it makes chicken, shrimp, and onion rings crispy so why not potatoes. For the French, fries normally go with meat, usually a steak while the Belgians eat them on their own or with a sauce, Jacobs said. We Belgians, we have made fries a noble food, much more than just a vegetable, proudly claims Albert Verdeyen, chef and co-author of the book Simply Fries. Directions. Prep. Cook. Ready In. 1  Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil. 2  Heat oil in a large skillet over medium-high heat. 3  While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. In France, the thick-cut fries are called Pommes Pont-Neuf or simply pommes frites, about 10 mm; thinner variants are pommes allumettes (matchstick potatoes), ±7 mm, and pommes paille (potato straws), 3–4 mm (roughly 0.4, 0.3 and 0.15 inch respectively). The two-bath technique is standard (Bocuse).
Yes