Today is National French Fry Day! Let that sink in for just a moment.
Honestly, is there anyone who doesn’t love french fries? At Sur La Table HQ, they’re a food group unto their own, and with so many different ways to prepare, season and sauce them, it’s easy to see why.
Potato fries are classic (and perfect as they are), but don’t overlook sweet potato, zucchini, or cauliflower fries. Simple tweaks such as gourmet salts, seasoning blends, oils and vinegars, or spiced ketchup can add new flavors to an old favorite.
For a more health-conscious option, fries from our HealthyFry Air Fryer are a good choice. With the HealthyFry, you only need a few drops of oil to achieve that crispy, crunchy texture that makes fries fabulous. However you like to fry, though, National French Fry Day is your excuse to celebrate! So pass the ketchup!
Watch Sur La Table National Chef Joel Gamoran make Steak Frites
French Fry Facts
- French fries are originally from Belgium and are believed to have been created around the middle of the 17th century. Belgians were fond of eating small fried fish and, during the cold season when waterways were frozen over, they would fry potatoes in fish oil as a substitute.
- Founding Father Thomas Jefferson is credited with bringing fries to the U.S. during his presidency. Way to go, Tom!
- The French do not eat “french fries.” They eat frites, pomme frites, and patates frites. Yes, these are all essentially the same thing as french fries.
- Nutritional note: french fries contain potassium, fiber, iron, and vitamin C and B6. As delicious as they are, do your best to consume them in moderation. Fried foods tend to be high in saturated fat.
International Fry Flavor
- In the Netherlands as well as France, the dipping sauce of choice is mayonnaise. The French do jazz it up a bit by turning it into remoulade, a mustard-spiked sauce similar to tartar sauce.
- Japanese diners can enjoy sesame, seaweed, and soy flavors on their fries.
- Oh Canada, land of poutine! If you have the chance, do try this gravy-and-cheese curd french fry concoction. (Or go old-school Canadian and opt for malt vinegar instead.)
- Banana ketchup? Yes, this is a thing. If you’re traveling in the Philippines don’t miss tasting this fruit, sugar and vinegar sauce with your fries.
French Fry Tips
- For ultra-thin, crispy fries, don’t slice–spiralize!
- Want to know the secret to restaurant-quality fries? It’s pre-cooking. To ensure your fries come out perfectly cooked, parboil them briefly, allow them to rest, then fry them once at 320˚F and then again at 350˚F. To prevent dangerous splattering, make sure they’re completely dry before frying.
- For the best results, cook fries in small batches, without crowding the fryer, so the oil can fully circulate.
- Fries make a great blank canvas for experimentation with flavor. Add some Mediterranean flair with a dusting of garlic and oregano, then pair them with some hummus for dipping. Or give them a Moroccan twist by mixing some harissa paste into your ketchup. The only limit is your imagination!
- Salty and rich, fries pair surprisingly well with sweet flavors. One of our designers is fond of dipping them in a certain brand of chocolate shake (and she’s not alone!).
Hungry for more fries? Be sure to check out our French Fry Recipes and French Fry Shop.
I’ve gotten into sweet potato fries of late. They can be baked in the oven at 450. A light dusting of corn starch, a little oil and some seasoning is what it takes. And spicy ketchup pairs well.
As far as I’m concerned, poutine is one of the greatest comfort foods in the world. Potatoes, cheese, and gravy… what’s not to love?
I am, however, not a fan of super thin fries. I like them thick enough to get that delightful contrast between the crispy exterior and the mealy interior.
Oh, and for dipping, I prefer aioli to ketchup. Garlic makes everything better in my book!
Happy Bastille Day !
You can also make “French fries” with Chick peas flour and it is excellent ! And those one are tipicaly French ! They are called Panisses and come from the south-est of France.
Pour 175g of chick peas flour in a bowl. Add 70cl of water, one tablespoon of olive oil, salt and pepper.
Stir until the mixture is smooth.
Pour the preparation in a saucepan and cook slowly for 20min. The mixture become very thick.
Pour it in 1cm-high square pan and put in a fridge until it hardens.
Cut to make 1cm-thick sticks and deep fry like French fries.
Sorry you’ll have to convert the quantity ! but try this, it’s so good !!!