French fries

French fries

A pile of french fries sprinkled with coarse salt
Alternative names	Chips, finger chips, fries, frites, hot chips, steak fries, slap chips
Course	Side dish or snack, rarely as a main dish
Place of origin	France and Belgium
Serving temperature	Hot
Main ingredients	Potatoes Oil Salt
Variations	Curly fries, shoestring fries, steak fries, sweet potato fries, chili cheese fries, poutine, crinkle cut fries, waffle fries
Other information	Often served with salt and ketchup, mayonnaise, vinegar, barbecue sauce or other sauce
Cookbook: French fries   Media: French fries

French fries^[a] (or simply fries, also known as chips^[b] among other names^[c]) are batonnet or julienne-cut^[3] deep-fried potatoes of disputed origin. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven, such as an air fryer.

French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are typically salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other sauces. Fries can be topped more heavily, as in the dishes of poutine, loaded fries or chili cheese fries, and are occasionally made from sweet potatoes instead of potatoes.

Cite error: There are <ref group=lower-alpha> tags or {{efn}} templates on this page, but the references will not show without a {{reflist|group=lower-alpha}} template or {{notelist}} template (see the help page).