by The History of the Ubiquitous French Fry
While French fries are enjoyed worldwide today, their origins can be traced back to Belgium in the 1600s. During this era, rural farmers began slicing potatoes into thin sticks and deep frying them to use up excess potato crops. Over time, street vendors started selling these fried potatoes, called “frites,” on the streets of Belgium. It wasn’t until the late 1800s that fries were introduced to France by American expatriates living in Paris. This new side dish became incorporated into French cuisine and earned the moniker “French fries.”
By the start of the 20th century, French Fries carts and shops were common sights all over France. It was around this period that they were brought to the United States by immigrant workers and soldiers returning from Europe. While many Americans associated them with France, it’s generally accepted today that Belgium is truly the birthplace of the iconic fried potato slice. No matter their origins, They swiftly became one of the most popular side dishes worldwide.
The Potato Varieties Used for Perfect Fries
When preparing the perfect French fry, the type of potato used makes all the difference. Russet or “baking” potatoes are favored for their high starch content, which helps fries achieve a light and fluffy interior during the frying process. The high starch also allows the potato slices to hold their shape even after being submerged in hot oil. Other common types used by restaurants and fast food chains include Kennebec, Ula, and Shepody potatoes.
These varieties have a low moisture content and uneven, irregular shapes ideal for frying. Their texture remains firm inside while developing a light, crispy exterior. For homemade fries, russet potatoes are usually the most readily available and give great results. Avoid waxy potatoes like red or new potatoes, as they tend to become soggy rather than crispy when deep fried.
Cooking Methods for Achieving the Perfect Fry
Whether making French Fries at home or at a commercial level, the method of preparation and cooking is just as important as the type of potato. There are three main cooking techniques that result in varying fry textures:
– Deep frying: Total submersion in hot oil is classic method. It produces light and fluffy insides with ultra crisp exteriors best for Belgian-style fries.
– Oven baking: Par-cooking potato slices in oil, then finishing in a very hot oven yields lighter fries ideal for thicker steak fries or homemade batches.
– Air frying: A quicker alternative using little to no oil. The convection heat crisps outsides while keeping interiors tender, but true deep fried flavor isn’t replicated.
Of these, deep frying at precise temperatures of 250F/121C first for blanching, then again at 350F/175C until golden delivers restaurant quality every time. Proper oil types like peanut or canola with high smoke points also prevent burns. With the right variety potatoes and frying expertise, gold-standard French fries can be recreated.
How Top Fast Food Chains Achieve Consistency
A critical part of any fast food restaurant’s success lies in consistent French fries from location to location. The large chains have mastered delivering the same great fried potato experience customers expect worldwide through careful planning and quality control.
Potatoes are screened and graded to exact specifications at processing plants worldwide. This guarantees optimum size, shape, starch levels and freshness. Strict preparation steps like regional fry cook training and proprietary blanch-fry techniques help fries emerge from oil identically batch after batch.
Computerized timers, thermostats and dedicated fryers also play a role in maintaining consistent results. Fries are partially cooked at the processing facility, frozen, then shipped to restaurants where they are gently reheated to order. This centralized model lets customers sample the same fries in Paris as Peoria with unwavering quality. It’s no wonder hand-cut, hot and crispy French fries remain a signature menu item at leaders in the quick service industry.
*Note:
1. Source: Coherent Market Insights, Public Source, Desk Research
2. We have leveraged AI tools to mine information and compile it.
About Author - Ravina Pandya
Ravina Pandya,a content writer, has a strong foothold in the market research industry. She specializes in writing well-researched articles from different industries, including food and beverages, information and technology, healthcare, chemicals and materials, etc. With an MBA in E-commerce, she has expertise in SEO-optimized content that resonates with industry professionals. LinkedIn Profile
