French Fries History: The Potato War Between France and Belgium

Golden, crispy, salty perfection. Whether you call them fries, chips, frites, or pommes frites, the world agrees they’re irresistible. But behind that paper cone or fast-food carton is a centuries-old culinary turf war between two nations who both claim to have invented them.

The Meuse Valley origin story

In the late 1600s, villagers in the Meuse Valley — an area that now straddles modern-day Belgium — relied heavily on river fish as a dietary staple.

When winter froze the rivers solid, they sliced potatoes into thin strips and fried them in oil as a substitute for fish. According to Belgian lore, this is how the fry was born.

How the name ‘French fries’ stuck in America

U.S. soldiers stationed in Belgium during World War I encountered the local fried potatoes and brought the idea home — but called them “French fries” because French was the official language of the Belgian army at the time.

That little linguistic quirk gave France a permanent branding advantage.

Belgian frites vs. modern fast-food fries

The Belgian method is a matter of national pride:

• Potatoes (usually Bintje variety) are cut thicker.

• They’re fried twice — once at a lower temperature to cook the inside, then again at a higher temperature for a crisp exterior.

• Served in a paper cone with mayonnaise or other sauces.

Fast-food fries, on the other hand, are cut thinner for speed, often par-fried at a factory, frozen, and fried once at restaurants. They’re crisp but lack the pillowy interior of traditional Belgian frites.

Why Belgian fries still reign for purists

• The double-fry method creates a creamy center with a shatteringly crisp crust.

• They’re cooked in beef tallow or peanut oil for rich flavor.

• Sauces go beyond ketchup — think garlic aioli, curry mayonnaise, and Andalouse sauce.

Belgian-Style Frites

Ingredients

• 4 large starchy potatoes (Bintje or Russet)

• Beef tallow or peanut oil, for frying

• Sea salt, to taste

• Optional dipping sauces: mayonnaise, aioli, curry mayo

Instructions

1. Peel potatoes and cut into thick batons (about 1/2-inch wide).

2. Soak in cold water for at least 1 hour to remove excess starch. Drain and pat dry.

3. Heat oil to 325°F (163°C). Fry potatoes in small batches for 4–5 minutes, until pale and just tender. Remove and drain.

4. Increase oil temperature to 375°F (190°C). Fry potatoes again for 2–3 minutes, until golden brown and crisp.

5. Drain on paper towels, season with sea salt, and serve with your favorite sauce.