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Few things make us happier than freshly cooked French fries, so we agree. Up next: The Korean Trick for the Crispiest, Crunchiest Chicken Wings Related articles
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A traditional way of serving accompanied fries at food carts (grilli) is makkaraperunat (literally, "sausage potatoes"), a dish consisting of deep-fried slices of sausage and crinkle-cut fries mixed together and usually served in either a paper or styrofoam tray. The dish probably originated in the early 1960s.
Home fries – referred to as fried potatoes (UK and regional US), it is a basic potato dish made by pan- or skillet-frying chunked, sliced, wedged or diced potatoes that are sometimes unpeeled and may have been par-cooked by boiling, baking, steaming, or microwaving
Subsequently, in 1967, Ray Kroc of McDonald's contracted the Simplot company to supply them with frozen fries, replacing fresh-cut potatoes. In 2004, 29% of the United States' potato crop was used to make frozen fries; 90% consumed by the food services sector and 10% by retail. [61]
Within Belgium, bintje potatoes are generally preferred as a basis to make fries because of their high starch content. [ 11 ] [ 2 ] They are generally double-fried (fried, left to cool and then fried again) in order to make them both moist in the core and crisp on the outside.
Hot, golden french fries right out of the deep fryer might be our favorite food. Plus, they come in so many different varieties. (Curly! Waffle!