The standard method for cooking french fries is deep frying, which submerges them in hot fat, nowadays most commonly oil. Vacuum fryers produce potato chips with lower oil content, while maintaining their colour and texture.

Origin
The Belgian food historian Pierre Leclercq has traced the history of the french fry and asserts that "it is clear that fries are of French origin". Fries are first mentioned in 1775 in a Parisian book, and the first recipe for modern French

Fries tend to be served with a variety of accompaniments, such as salt and vinegar (malt, balsamic or white), pepper, Cajun seasoning, grated cheese,

In June 2004, the United States Department of Agriculture (USDA), with the advisement of a federal district judge from Beaumont, Texas, classified batter-coated french fries as a vegetable under the Perishable Agricultural Commodities Act. This was primarily for

In the United States and most of Canada, the term french fries, sometimes capitalised as French fries, or shortened to fries, refers to all dishes of fried elongated pieces of potatoes. Variants in shape and size may have names such as curly fries, shoestring fries, etc. In the

French fries come in multiple variations and toppings. Some examples include:
• Air-fried fries - fries done by air fryer
• Carne asada fries – fries covered with carne asada

French fries primarily contain carbohydrates (mostly in the form of starch) and protein from the potato, and fat absorbed during the deep-frying process. Salt, which contains sodium, is almost always applied as a surface seasoning. For example, a large