What are French fries called in France?

Have you ever wondered why we call them "French" fries when they aren‘t really French at all? As a fried potato lover and frequenter of France, I set out to get to the bottom of this culinary mystery. Let‘s unpack the story behind one of the world‘s most popular snacks!

A (brief) history of the French fry

As a food historian at heart, I couldn‘t delve into this topic without first understanding the origin story. According to multiple sources like the Smithsonian Magazine, French fries likely originated in Belgium, not France.

The common explanation is that American soldiers stationed in French-speaking parts of Belgium during World War I encountered frites for the first time. Hearing the French language all around them, they referred to these tasty fried potatoes as "French" fries.

However, some food scholars like Pierre Leclercq trace the history back even further. There is evidence of early French cooks frying potatoes as far back as the late 1700s. Thomas Jefferson even has an early French fry recipe!

So while Belgium deserves credit for perfecting the double-fried Belgian frite, France did play an early role in popularizing fried potatoes in Europe. The name "French" fry probably arose from a combination of American soldiers‘ confusion in Belgium and the legacy of French cuisine.

How frites are referred to around the world

Despite the name, French fries go by all sorts of names globally:

Country/Region	Name
France	pommes frites or simply frites
United Kingdom	chips
Ireland	chips
Australia	chips
Spain	patatas fritas
Italy	patate fritte
Belgium	friet, frieten, or patat
Netherlands	patat or friet
Germany	pommes frites or fritten
Sweden	pommes frites
Portugal	batatas fritas
Greece	patates tiganites
Vietnam	khoai tây chiên
Brazil	batata frita

Based on my travels around Europe and abroad over the years, this table summarizes the most common local names I‘ve encountered for French fries. As you can see, France sticks to the classic "pomme frites" or just "frites" for short.

Interestingly, while the British faithfully call them "chips," nearby Ireland also uses this term. And Australia picked up the British name too during colonial times. The Spanish name "patatas fritas" or the Italian "patate fritte" literally means "fried potatoes" too.

Clearly people agree that frying potatoes results in deliciousness, no matter what you call them!

The worldwide popularity of frites and fries

Now that we‘ve covered terminology, let‘s talk numbers. French fries remain one of the most popular foods around the world. According to PMQ Pizza Magazine, here are some eye-opening statistics:

• French fries make up nearly 1/4 of all vegetable consumption in the U.S.

• Over 1 million pounds of frozen fries are produced globally per day on average.

• McDonald‘s alone sells over 2.36 billion pounds of fries per year.

• Belgians eat an impressive 800 grams of frites per week on average.

• The average American eats around 30 pounds of fries per year.

Clearly, we have an insatiable appetite for these crunchy, salty, fried potatoes – no matter what we call them! France and Belgium do love their pommes frites and frites, but the passion has spread worldwide.

Personally, I‘ve noticed fries popping up on menus in Asia and South America as global fast food chains expand. But frites stands remain ubiquitous in Belgium especially. Which brings us to…

The great frites of Belgium

While France may have spawned the name "French" fry, no one will deny that Belgium perfected the frite. Friteries – fries restaurants – dot the streets of Belgian cities, drawing crowds day and night.

What makes Belgian frites so special? It comes down to a few key factors:

• Double frying – frites are fried once at a lower temp to cook through, then again at higher heat to crisp the outside.
• Quality potatoes – starchy Belgian varieties like Bintje are ideal.
• Beef tallow – traditionally, frites are fried in beef fat for flavor.
• Portioning – frites are generously portioned in paper cones with fried snack options.

According to my Belgian friend Julien:

"Friteries are our fast food, our café culture. When I was young, the weekend routine was going to watch football, then getting frites and beer after the game."

Other Belgians I spoke to emphasized the nostalgia and communal vibe of the fritérie. Sharing piping hot frites on a cold day or late night is a time-honored tradition.

The variety of sauces and meat snacks that accompany frites also distinguish the Belgian experience – more on that next!

Frite toppings and sauces

Beyond salt, Belgians love topping their frites with a wide array of sauces and fried treats. Here are some classics:

• Mayonnaise – Beligan frite mayo has more egg for richness.
• Curry ketchup – A sweet ketchup kicked up with curry spice.
• Tartar sauce – Usually pink-hued and creamy.
• Samurai sauce – A mix of mayo, sriracha, and sometimes soy sauce or spices.
• Bitterballen – Fried meatballs, a traditional beer snack alongside frites.
• Meat croquettes – Ground meat fried into creamy, doughy bites.

The sauces are essential – according to my friend Julien, "Mayo is the real MVP" when it comes to Belgian frites traditions.

Choosing frites toppings is a matter of regional preference and personal taste. When in doubt though, go for mayo or curry ketchup for an authentic experience.

The French fry scene in France

While Belgium tops most lists of places to get authentic frites, France created the pomme frite and has stuck to its technique over the centuries.

According to my Parisian friend Anais, "Frites are part of French cuisine history." The pomme frite is still found in brasseries across France, paired with steak, sandwiches like the croque monsieur, and classic dishes like mussels and frites.

The frying technique remains essentially the same – double fried in quality potato varieties like Agata or Bintje. But the French are often more minimalist with toppings, usually opting for just salt and pepper. As Anais explains:

"In France, the focus is on quality potatoes, fat, and seasoning. We don‘t drown our frites in sauce!"

There are exceptions though – trendy spots like West Country serve frites in miniature cones with creative topping options.

Some chefs have also put their own spin on the classic pomme frite:

• Truffle frites – fries topped with shaved truffle
• Duck fat or goose fat frites – fried in rendered waterfowl fat
• Raclette frites – drizzled with melted Alpine cheese

So while the French style remains closer to the "purist" approach, there is still innovation when it comes to frites!

Recommended frites spots in France and Belgium

Based on my eating adventures over the years, here are some spots I recommend for the best frites in France and Belgium:

Brussels, Belgium

• Maison Antoine – a historic Brussels fritérie since 1948
• Frit Flagey – known for generous topping options like samurai sauce
• Friterie Tabora – open late with a loyal local following

Ghent, Belgium

• Max – one of Ghent‘s most famous frites windows
• Fritz Sluis – a narrow friterie frequented by students
• ‘t Frituur – counter frite service and a wide sauce menu

Paris, France

• Bistro Paul Bert – classic Paris bistro with goose fat frites
• Blend – gourmet burgers and frites with fun sauces
• Candelaria – Mexican tacos amped up with French fries

Lyon, France

• Le Fin Bec – bouchon Lyonais known for excellent frites
• Les Halles – Paul Bocuse‘s iconic brasserie with frites
• Madame Poule au Pot – rotisserie chicken and crispy frites

Hopefully this global list gives you a sense of the must-try spots beyond just Belgium! While you can‘t go wrong visiting an authentic Brussels fritérie, I encourage you to sample frites across France as well.

Why I‘m on a mission to find the best frites

At this point, you‘re probably wondering – why do I care so much about frites in the first place? Well, as a food and travel writer, I‘m always fascinated by the history behind global dishes. The rise of the French fry is a story of globalization and cultural exchange.

As someone who grew up on American fast food fries, that first taste of piping hot Belgian frites doused in creamy mayo was a revelation! I‘ve since sought out authentic frites in Belgium, France, and beyond, comparing styles and techniques.

My mission is to distinguish the facts from the myths around this famous food. I want to experience the local passion for frites firsthand by talking to chefs and home cooks in each country. And I aim to identify benchmarks for the perfect frite!

So while the name "French" fry may be a misnomer, I believe this beloved fried potato still has much to teach us about cuisine, culture, and connection. I‘m excited to continue my frites adventures – stay tuned for more spud stories!

The French (fry) connection

No matter what you call them – fries, frites, chips, or pommes frites – these crispy potatoes appeal to our primal love of salt, fat, and carbohydrates. But they also represent a shared experience that crosses borders and languages.

In Belgium, the fritérie is at the heart of the community. In France, pommes frites exemplify culinary tradition. And in America, the French fry is a bad-for-you treat we just can‘t resist.

Names and preferences vary around the world, but our connected histories are reflected in this globally cherished food. So the next time you dig into some French fries – wherever you may be – remember the centuries of cuisine that shaped them!