Fries Origins: Belgium, France, or Chile?
The Great French Fry Origin Story & How to Make Perfect Fries
This article delves into the surprisingly contentious history of the French fry, adn provides tips for making the perfect batch at home. Here’s a breakdown of the key points:
The Origin Debate:
Namur, Belgium: The story begins with a claim that fries originated in Namur, Belgium, during a notably cold winter when the Mosa River froze, preventing fishing. locals substituted potatoes cut into canes for fried fish.
France: france argues fries were sold at street stalls around the Pont Neuf bridge in Paris as early as the late 18th century. Belgium’s Counter: Belgium points to the Domestic Economics and hygiene Treaty from the early 20th century as the first written recipe for fried potatoes.
Chile’s Bold Claim: Chile recently entered the fray, citing a 1677 book, Happy Captivity, by Spanish soldier Francisco Núñez de Pineda, which describes fries being served at a banquet after his release from Mapuche Indians.This is currently the oldest written reference to the dish.
Celebrating Fries:
International Fry Day: August 20th is celebrated worldwide as International Fry Day.
The Art of the Perfect Fry:
Potato choice: Crucially, choose potatoes with low water content – varieties specifically developed for frying.
Double (or triple) Cooking: Achieving the perfect balance of crispiness and creaminess requires multiple cooking stages.
Heston Blumenthal’s Method (Triple Cooking):
1. Boil potatoes slowly (20-30 minutes).
2. drain, dry, and freeze for an hour.
3. Fry at 130°C.
4. Refrigerate.
5. Fry again at 180°C for 7 minutes.
Simpler Alternative: Start frying potatoes in cold oil, allowing the temperature to rise with the potatoes. This mimics the three stages of confit, low-temperature frying, and high-temperature frying.
Restaurant Recommendations (Buenos Aires, Argentina):
Presence (Recoleta): French-inspired cuisine, uses innovative potato varieties, double-cooked with sunflower oil. Offers optional caviar or truffle topping. (montevideo 1789, Recoleta)
* Free Area: Flexible menu, uses Garlic variety potatoes, double-cooked. Ideal with cocktails. (Avenida del Libertador)
In essence, the article is a fun exploration of the history of a beloved food, combined with practical advice for making truly remarkable fries. It highlights the ongoing debate about its origins and emphasizes the importance of technique and ingredient selection.