Origin of French Fries:
While French fries are often associated with France, they are believed to have originated in Belgium in the late 1600s. However, the U.S. popularized them globally, especially in fast food culture.
First Fast Food Fry:
McDonald's is credited with bringing French fries to the forefront of fast food in the U.S. The iconic McDonald's fry, thin and crispy, has become synonymous with the American fast-food experience.
Potato Variety Matters:
Russet potatoes, with their starchy texture, are the most commonly used variety for making French fries in the U.S. Their high starch content ensures a crispy exterior and soft interior when fried.
Fried Twice for Perfection:
Many U.S. restaurants and fast food chains double fry their French fries. The first fry cooks the potatoes through, while the second fry crisps them up to achieve that perfect crunch.
The "Fry Cut" Debate:
In the U.S., there are many different styles of French fries: thin, thick-cut, curly, crinkle-cut, and steak fries. Each type offers a unique texture and flavor, catering to diverse tastes.
French Fries and Dipping Sauces:
In the U.S., French fries are often served with a variety of dipping sauces. Classic ketchup is the most popular, but ranch dressing, barbecue sauce, and even cheese are common favorites.
National French Fry Day:
National French Fry Day is celebrated annually on July 13th in the U.S. Fast food chains and restaurants offer deals and free fries to honor this beloved snack.
Healthier Alternatives:
In response to growing health concerns, some U.S. chains now offer alternatives to traditional French fries, like sweet potato fries, baked fries, or air-fried versions, providing a healthier option for customers.