Manneken Pis offers decent fries but high prices and tourist atmosphere. Frietboutique specializes in creative toppings and cozy atmosphere
Belgian fries are made with Bintje potatoes cut into thick slices. Recipe requires twice-frying for extra crispiness. Traditionally served with salt and mayonnaise
Truffle fries made with fake truffle oil are plasticky and unappealing. Matchstick fries have too much exterior and are easily overcooked. Shoestring fries are extremely oily and have poor texture. Sweet potato fries are soggy and mushy. Steak fries get soggy quickly due to high interior content
McDonald's fries are exceptionally crisp and light golden. Traditional double-fry method fails to achieve perfect crispness. Parboiling in vinegar solution prevents pectin breakdown and browning. Freezing fries before second fry creates fluffy interior
Recipe based on Kenji López-Alt's groundbreaking method from The Food Lab. Traditional method involves soaking and double frying, losing crispiness quickly. New method uses vinegar water simmering for 10 minutes. Potatoes should be cut into 6mm thick batons using serrated knife
French fries originated in France, possibly with President Jefferson's 1802 introduction. First appeared in US restaurants by 1860s, gained popularity in 1920s. Drive-in restaurants popularized fries in 1930s-1940s