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French fries [a] (or simply fries, also known as chips [b] among other names [c]) are batonnet or julienne-cut [3] deep-fried potatoes of disputed origin. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer.
Pommes soufflées are a variety of French fried potato. Slices of potato are fried twice, once at 150 °C (302 °F) and a second time after being cooled, at 190 °C (374 °F). The potato slices puff up into little pillows during the second frying and turn golden brown.
French-fried potatoes in vegetable oil are 63% carbohydrates, 29% fat, and 6% protein. A 100-gram reference amount supplies 539 calories and is a rich source ...
Steak ‘n Shake has announced that it’s going to start frying its french fries in 100% beef tallow. The change comes a week after the chain posted a poll on X asking whether it should switch to ...
4. Best French Fry Accompaniment: Sonic. Perhaps you don't like dipping fries into your shake, but guess what: We do. It's one of life's great pleasures.
Cylinders of potato part-cooked by frying, then finished in a simmering mixture of butter and stock. French fries: International Deep-fried potato sticks. Fries with the works: Prince Edward Island, Canada: A common potato dish that consists of French fries (fresh cut or frozen) topped with gravy, ground beef, and green peas. [10] Fritter roll ...
The business is asking for a $3 million grant to help fund a $6.8 million facility to produce, freeze and store frozen organic French fries and potato puffs, commonly known as tater tots.
McDonald's french fries alongside a chicken sandwich. Introduced in 1949, the French fries were cooked in a mixture of 93% beef tallow and 7% cottonseed oil. [2] [3]In the 1950s, CEO and founder Ray Kroc established quality control measures for McDonald's suppliers, ensuring potatoes maintained a solids content within the optimal range of twenty to twenty-three percent. [4]