French fries - French fries have numerous variants, from 'thick-cut' to 'shoestring', 'joe joes,' 'crinkle', 'curly', and 'waffle-cut'. They can also be coated with breading and spices to create 'seasoned fries', or cut thickly with the skin left on to create 'potato wedges' or without the skin to create 'steak fries', essentially the American equivalent of the British 'chip'. Sometimes French fries are cooked in the oven as a final step in the preparation (having been coated with oil during preparation at the factory): these are often sold frozen, and are called 'oven fries.' In France, the thick-cut fries are called 'pommes Pont-Neuf', cut about 10mm square. Thinner variants are 'pommes allumettes' (matchstick potatoes), 3-4mm square, 'pommes pailles' (straw potatoes), somewhat thinner, and 'pommes gaufrette' (waffle potatoes), cross cut. The two-bath technique is standard. (Bocuse) In the British Isles, Australia, and elsewhere, the term French fries is only used by fast-food restaurants serving narrow-cut (shoestring) fries. Traditional chips in the United Kingdom are usually cut much thicker, typically between 3/8 and ½ inches square in cross section and cooked twice, making them less crunchy on the outside and fluffier on the inside. Since the surface-to-volume ratio is lower, they have a lower fat content. Chips are part of the popular British takeaway dish fish and chips. In Australia, the UK, Ireland, and New Zealand, very few towns or villages are without a chip shop.According to American culinary celebrity Alton Brown, Belgian pommes frites are usually fried in horse fat. Others maintain that traditionally, ox fat was used, although now nut oil is usually preferred for health reasons. Belgian fries must be fried twice, and about 10-13mm thick. Fries with Mayonnaise is a national dish of Belgium, often eaten without any side orders. Even the smallest Belgian town has a frietkot (a Dutch word literally meaning 'fries shack' which has also been adopted by the French speaking part of the country in addition to the French friterie; two alternate Dutch forms are frituur, from French friture, and frietkraam, which means about the same as frietkot). Boardwalk fries, are brine soaked fresh-cut potatoes, that are quickly deep-fried in 100% peanut oil, served in paper buckets, sprinkled lightly with salt and malt vinegar. Perhaps one of the most famous vendors of boardwalk fries is Thrasher's French Fries of Ocean City, Maryland, United States, founded in 1929 by J.T. Thrasher. Thrasher's fries are often enjoyed with Old Bay crab seasoning, made available at the stand. The term 'Boardwalk Fries' was registered by brothers Dave and Fran DiFerdinando as a franchising company trademark in 1982. In 2006, they opened two Boardwalk Fries locations in Baltimore's Oriole Park at Camden Yards baseball field. In Australia, New Zealand and South Africa, the word chips is used for both forms of fried potato; although the phrase hot chips unambiguously refers to French fries or chips.

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French fries - French fries have numerous variants, from 'thick-cut' to 'shoestring', 'joe joes,' 'crinkle', 'curly', and 'waffle-cut'. They can also be coated with breading and spices to create 'seasoned fries', or cut thickly with the skin left on to create 'potato wedges' or without the skin to create 'steak fries', essentially the American equivalent of the British 'chip'. Sometimes French fries are cooked in the oven as a final step in the preparation (having been coated with oil during preparation at the factory): these are often sold frozen, and are called 'oven fries.' In France, the thick-cut fries are called 'pommes Pont-Neuf', cut about 10mm square. Thinner variants are 'pommes allumettes' (matchstick potatoes), 3-4mm square, 'pommes pailles' (straw potatoes), somewhat thinner, and 'pommes gaufrette' (waffle potatoes), cross cut. The two-bath technique is standard. (Bocuse) In the British Isles, Australia, and elsewhere, the term French fries is only used by fast-food restaurants serving narrow-cut (shoestring) fries. Traditional chips in the United Kingdom are usually cut much thicker, typically between 3/8 and ½ inches square in cross section and cooked twice, making them less crunchy on the outside and fluffier on the inside. Since the surface-to-volume ratio is lower, they have a lower fat content. Chips are part of the popular British takeaway dish fish and chips. In Australia, the UK, Ireland, and New Zealand, very few towns or villages are without a chip shop.According to American culinary celebrity Alton Brown, Belgian pommes frites are usually fried in horse fat. Others maintain that traditionally, ox fat was used, although now nut oil is usually preferred for health reasons. Belgian fries must be fried twice, and about 10-13mm thick. Fries with Mayonnaise is a national dish of Belgium, often eaten without any side orders. Even the smallest Belgian town has a frietkot (a Dutch word literally meaning 'fries shack' which has also been adopted by the French speaking part of the country in addition to the French friterie; two alternate Dutch forms are frituur, from French friture, and frietkraam, which means about the same as frietkot). Boardwalk fries, are brine soaked fresh-cut potatoes, that are quickly deep-fried in 100% peanut oil, served in paper buckets, sprinkled lightly with salt and malt vinegar. Perhaps one of the most famous vendors of boardwalk fries is Thrasher's French Fries of Ocean City, Maryland, United States, founded in 1929 by J.T. Thrasher. Thrasher's fries are often enjoyed with Old Bay crab seasoning, made available at the stand. The term 'Boardwalk Fries' was registered by brothers Dave and Fran DiFerdinando as a franchising company trademark in 1982. In 2006, they opened two Boardwalk Fries locations in Baltimore's Oriole Park at Camden Yards baseball field. In Australia, New Zealand and South Africa, the word chips is used for both forms of fried potato; although the phrase hot chips unambiguously refers to French fries or chips.