Jared Vargas

6/4/12

B2

French Fries

French fries are known as many different names such as batons, French-Fried potatoes, deep fried potatoes, and many more. North Americans refer to any elongated pieces of fried potatoes as fries. While in the United Kingdom, Australia, Ireland, and New Zealand, Long thinly cut slices of fried potatoes are often called fries to distinguish them from the more thickly cut strips called chips. French fries are often known as frites, patates frites or pommes frites in French, which is also used in many Non- French-Speaking areas.

French Fries were first made by cutting new potatoes into thin slices, put them in boiling fat, and a little salt; both sides fried until a light golden brown color. “French Fried” was also being used in the sense of “Deep- Fried”, for other foods such as onion rings or chicken. Fries can also be made inside an oven.

These best fries that I know of are at a fast food place called duchess and one out in California that I been to called Jack In The Box. I never really had fries that I didn’t like since it’s one of my favorite foods to include with most dishes, but where ever I go and try them I always find some that taste better than others. The thicker the fry the more flavor they have most of the time depending how they are fried or cooked, and depending on the amount of salt. Me and a others all over probably agree too much salt is no good flavor and health wise!

In the United Kingdom the “French Fries” we refer to, are called “chips”. There they cut much thicker and are “chipped” from the potatoes. This is a popular dish in British Islands and is often included in a dish served known as “Fish n Chips”. “Chips” are occasionally made from unpeeled potatoes to enhance their flavor and nutritional value and aren’t served as crisp as other places due to their relatively high water content.