Variants
What is the two-bath technique called for French Fries?
French fries
French fries Poutine List of accompaniments to french fries Pumper Nic French fries
French_fries-Variants Poutine-Similar_dishes List_of_accompaniments_to_french_fries-Netherlands Pumper_Nic-Products French_fries-Belgium
Variants of French fries include "thick-cut fries", "steak fries", "shoestring fries", "jojos", "crinkle fries", "curly fries", "hand-cut fries" and "tornado fries". Fries cut into rough cubes instead of sticks are called "home fries". Fries cut thickly with the skin left on are called "potato wedges", and fries without the skin are called "steak fries", essentially the American equivalent of the British "chip". They can also be coated with breading, spices, or other ingredients, which include garlic powder, onion powder, black pepper, paprika, and salt to create "seasoned fries", cheese to create "cheese fries", or chili to create "chili fries". Sometimes, French fries are cooked in the oven as a final step in the preparation (having been coated with oil during preparation at the factory): these are often sold frozen and are called "oven fries" or "oven chips". Some restaurants and groceries in North America offer French fries made from sweet potatoes instead of traditional white potatoes. In France, the thick-cut fries are called "Pommes Pont-Neuf" or simply "pommes frites", about 10 mm; thinner variants are "pommes allumettes" (matchstick potatoes), ±7 mm, and "pommes paille" (potato straws), 3–4 mm (roughly ⅜, ¼ and ⅛ inch respectively). The two-bath technique is standard (Bocuse). "Pommes gaufrettes" or "waffle fries" are not typical French fried potatoes, but actually crisps obtained by quarter-turning the potato before each next slide over a grater and deep-frying just once. This results in large flat fries with two layers, each of which consists of parallel strips of potato. In an interview, Burger King president Donald Smith said that his chain's fries are sprayed with a sugar solution shortly before being packaged and shipped to individual outlets. The sugar caramelizes in the cooking fat, producing the golden color customers expect. McDonald's was assumed to fry their fries for a total time of about 15 to 20 minutes, and with fries fried at least twice.
"Chips and Gravy" ("chips" being the British term for thicker French fries) is a staple of the cheaper bistro style menus, in such places as Royal Canadian Legion and Workers Clubs. In Newfoundland and Labrador, most non-national chain restaurants serve a traditional dish called chips, dressing and gravy (a.k.a. "Newfie fries"). "Dressing" is a mixture of mainly white bread crumbs and savoury and is often referred to as "stuffing" outside of Atlantic Canada. Chips, dressing and gravy is served much like poutine, except for the dressing substituting for the cheese. While loved by Newfoundlanders and Labradorians, the dish is not very widely known of outside the Canadian province, and within pockets of NL exiles. In Prince Edward Island, a common dish is "Fries with the Works" which is fries with ground beef and onions, topped with thick beef gravy and fresh green peas. "Disco Fries", also known as "Elvis Fries," served in New Jersey and select New York City diners, are made with brown gravy, mozzarella, and heavier steak fries. Elsewhere in the greater New York City area and Long Island, diners serve "cheese fries," using either American (processed) cheese or mozzarella. Diners in New York, New Jersey, and Connecticut serve "gravy-cheese-fries" or even "french fries with cheese and gravy"; these are most commonly steak fries, brown gravy, and American cheese. "Chili Cheese Fries" are served in Coney Island restaurants around Detroit, Michigan. Shoestring French Fries are covered with the hot dog sauce ("chili" sauce) unique to the Detroit area, then covered with shredded cheddar cheese. (See Coney Island (restaurant))In Southern California, the fast food chain Tommy's has a thick, brown gravy based meat chili, and the ingredients of their chili cheese fries are comparable to those of Poutine. The chili is thicker, however, and the cheese is American cheese. The American fast food diner chain Waffle House offers hashbrowns "Covered" in processed American cheese, "Topped" with chili, or "Country" with sausage gravy amongst other topping options. The chain operates throughout the United States. Cheese fries are also served in many diners in the American Southwest; in Texas, for example, they usually include at least one variety of grated Cheddar cheese, and are commonly served with ranch dressing and, sometimes, bacon, jalapenos and chives, whereas in New Mexico, the fries are typically served with green chili and cheese, creating a dish that combines two Southwest favorites, french fries and chile con queso. The secret menu at In-N-Out Burger includes "animal fries," a dish consisting of cheese, grilled onions, and the chain's "secret sauce" over fries. Around Chicago in Northern Illinois, up though Wisconsin and into Minnesota, cheese fries are often made using a natural cheddar spread such as Merkt's brand, which has an intense flavor and distinctive texture. Chili cheese fries are a common variation. 
In the Netherlands, fries are popular as fast food and served in vending points similar to the ones in Belgium. Fries are served with mayonnaise or a lower-fat version called "fritessaus" ("fries sauce"), although the latter is often also referred to as mayonnaise. This combination is usually called "patat met" (for "fries with"), as opposed to "patat zonder" ("fries without", without any sauce). Other popular sauces are "satésaus" (satay sauce, a peanut sauce that is also served with the Indonesian meat "sate"), curry ketchup, and "speciaal" (special; a mixture of chopped raw onions, "frietsaus", and curry ketchup or tomato ketchup). Another interesting combination is "Patatje Oorlog" (Dutch for "French Fries War"), which is French fries with mayonnaise, sate sauce, and onions, a variety that differs from region to region, and even from one snackbar to another. While it sometimes means mayonnaise (or rather, "fritessaus", or "fries sauce"), peanut sauce and chopped raw onions, in other places it means the fries are accompanied with all condiments available. On average, Dutch snackbars typically offer between 9 to 10 different condiments to be eaten with fries, or to be combined (the condiments are never free in Dutch "snackbars"), but some venues serve many more. A recently introduced way of serving fries is the "kapsalon" ("hair salon", named so because Nataniël Gomes, a hairdresser from Rotterdam invented the dish), which consists of fries, shoarma (or another kebab style such as Doner), lettuce, molten cheese, hot sauce and garlic sauce in an aluminum foil tray which is then briefly baked off in an oven. Another recent addition to the plethora of accompaniments is Joppiesaus, a mayonnaise-based sauce whose recipe is a trade secret. In 2013 a fast food store in Amsterdam started selling fries with weed sauce. Fries are often accompanied by other popular deep-fried fast foods such as the kroket and frikandel, but fries are also served as a side dish in regular restaurants. 
One of their famous menu items was "Dos por uno" − two burgers for the price of one. French fries were called "frenys". Names of other Pumper Nic sandwiches include: Mobur, Jaque (JAmon y QUEso, ham and cheese) and JaqueH. 
Culinary origin. It is claimed that fries originated in Belgium, and the on-going dispute between the French and Belgians about where they were invented is highly contentious, with both countries claiming ownership. The popularity of the term "French fries" is explained as a result of "French gastronomic hegemony" internationally, where the cuisine of Belgium was assimilated because of a lack of understanding. Belgian journalist Jo Gérard claims that a 1781 family manuscript recounts that potatoes were deep-fried prior to 1680 in what was then the Spanish Netherlands (present-day Belgium), in the Meuse valley: "The inhabitants of Namur, Andenne, and Dinant, had the custom of fishing in the Meuse for small fish and frying, especially among the poor, but when the river was frozen and fishing became hazardous, they cut potatoes in the form of small fish and put them in a fryer like those here. "Gérard has not produced the manuscript that supports this claim, which, even if true, is unrelated to the later history of the French fry, as the potato did not arrive in the region until around 1735. Also, given 18th century economic conditions: "It is absolutely unthinkable that a peasant could have consecrated large quantities of fat for cooking potatoes. At most they were sautéed in a pan...". Some people believe that the term "French" was introduced when British and American soldiers arrived in Belgium during World War I and consequently tasted Belgian fries. They supposedly called them "French", as it was the local language and official language of the Belgian Army at that time, believing themselves to be in France. At this time, the term "French fries" was growing popular; however, in the south of Netherlands, bordering Belgium, they were, and still are, called "Vlaamse frieten" ("Flemish fries"). ""Pommes frites"", ""frites"" (French), or ""frieten"" (Dutch) became the national snack and a substantial part of several national dishes, such as Moules-frites or Steak-frites. 