Dish · french
Pommes Frites
Potatoes cut into batons and fried, usually in two stages: first at a lower temperature to cook the inside, then hotter and fast to crisp the outside.
Where it comes from
Fried potato batons appeared in both Belgium and France by the late 1700s, and the two countries still dispute which one invented them. By one common account, both fried river fish before switching to potatoes when the rivers froze.
What cooks argue about
The technical fight is the double fry: a slow first fry to cook the potato through without browning, then a hot second fry to crisp the exterior, with debate over the exact two temperatures.
Nobody has published a pommes frites recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.