French fries, though originally from Belgium, became a staple of American fast‑food and diner culture. In the United States they are often called "French" fries because French‑speaking regions of Belgium introduced them, and they have evolved into a beloved side dish served in restaurants, schools, and homes alike.

In the U.S., variations include thin shoestring fries, thick steak‑cut fries, crinkle‑cut, and the double‑fried "Belgian" style popular in New York and Chicago. Each region may season differently, using everything from Cajun spices to garlic salt.

They are typically served hot, crisp, and lightly salted in a paper basket or on a plate, often accompanied by ketchup, mayo‑based sauces, or specialty dips like aioli or spicy ketchup‑mayonnaise blends.

Fries are a common side at casual gatherings, sports events, barbecues, and fast‑food meals. They also appear on holiday spreads as a comfort side dish, especially during Super Bowl parties and movie nights.

The double‑fry method first cooks the interior at a low temperature, then crisps the exterior at a higher temperature. This creates a fluffy interior and a crunchy, golden crust that distinguishes restaurant‑style fries from frozen, single‑fry versions.

Traditionally, high‑starch russet potatoes, a high‑smoke‑point fat (duck fat, beef tallow, or vegetable oil), and fine sea salt are used. Acceptable substitutes include canola oil for duck fat and kosher salt for fine sea salt, though flavor and texture may vary slightly.

Classic pairings include burgers, fried chicken, onion rings, milkshakes, and a variety of salads such as coleslaw or a simple mixed green with vinaigrette.

Avoid cutting uneven sticks, skipping the soak, frying wet potatoes, overcrowding the oil, and neglecting to monitor oil temperature. Each of these can cause soggy, greasy, or burnt fries.

The low‑temperature first fry (300°F) cooks the potato interior without browning, allowing the second hot fry to quickly crisp the exterior. This two‑step process prevents the outside from over‑cooking while the inside stays raw.

Yes. Cut, soak, and dry the fries, then perform the first low‑temp fry. Cool them completely and refrigerate for up to 4 hours. When ready to serve, perform the second high‑temp fry, season, and serve immediately.

The YouTube channel Epicurious focuses on accessible, technique‑driven cooking tutorials, offering clear, step‑by‑step recipes that bridge home‑cook skill levels with professional culinary standards.

Epicurious emphasizes precision, ingredient quality, and reproducible methods. The channel often breaks down classic restaurant techniques (like double‑frying) into manageable home‑cooking steps, encouraging cooks to understand the "why" behind each action.