Golden brown – the Stranglers
Oh yes, this song takes me straight back to the movie Snatch and the first film I ever saw with Jason Statham. And let’s be honest, I’ve seen many more with him since then. But this song isn’t just tied to one movie. It pops up everywhere. It’s one of those “golden” classics, pun very much intended, that sneaks into your memory and stays there. And honestly? There is no better soundtrack for what we’re talking about today.
Golden brown. Texture like sun.
Fries. Or for my British friends, Chips! Crispy. Fried. Delicious. Potato perfection. Let’s get going and find out how to make perfect fries.
Saturdays Were Sacred (And Slightly Greasy)
I grew up eating fried food every Saturday. The ritual was simple. Football in the morning, soccer for my American readers, running around like maniacs, getting dirty, pretending we were professional athletes. And later that day? Fries. Always fries.
With a snack on the side: croquette, frikadel, chicken nugget. Very Dutch. Very tradition. And always with multiple sauces. Ketchup. Curry ketchup. Saté sauce. And mayonnaise. A lot of mayonnaise. Because… well, I’m Dutch. We love our mayonnaise or better said Frites sauce.
And yes! Apple sauce! And yes, sometimes apple sauce with a blob of mayonnaise mixed in. Don’t judge too quickly. I know you had your weird food combinations too.
Fast forward years later, working at Coco Pazzo, the Crazy Chef. Every Saturday for staff dinner: roasted chicken and fries. And apple sauce again. The owner, Robert, kept the tradition alive.
It always brought me back to childhood Saturdays. So yes, fries have been a golden thread running through my life.
But fries are more than nostalgia. They are debate. They are technique. They are culture.
Who Actually Invented Fries? Let Them Fight.
Now comes the fun part.
The French call them frites. The Americans call them French fries. The Belgians say: “Excuse me, those are ours.”
The most widely accepted story says that villagers in Belgium were frying small fish. When the rivers froze in winter, they cut potatoes into fish-like shapes and fried those instead. That was sometime in the late 1600s. French-speaking Belgian soldiers later introduced them to others, and American soldiers in World War I reportedly called them “French fries” because French was spoken in Belgium.
So, are they Belgian? French? International? Honestly? I’ll let them fight. But if you ever visit Belgium, don’t call them French fries too loudly.
Not All Potatoes Are Created Equal
Now let’s nerd out just a little. The perfect fry starts with the perfect potato. You want a high-starch, low-moisture potato. Why? Because starch equals fluffy interior. Low moisture equals crisp exterior.
Here are some of the best varieties around the world:
- Bintje – A Belgian/Dutch classic. Beautiful golden fry.
- Russet (Idaho potatoes) – The American favorite. High starch, perfect for that fluffy center.
- Maris Piper – Very popular in the UK. Excellent balance for chips.
- Agria – Often used in Europe for professional frying.
Waxy potatoes? Leave them for salads. They hold too much moisture and won’t crisp the way you want. Fries are simple. But they are not casual.
How To Make Perfect Fries
Let’s talk technique.
Single fry:
Quick, hot oil, straight through. Easy. Fast. Fine.
Double fry:
This is where magic starts.
First fry at a lower temperature (around 150°C / 300°F). This cooks the inside gently. Then you let them rest and cool. Then fry again at a higher temperature (180–190°C / 355–375°F) to crisp the outside.
This creates contrast. Crunch outside. Fluffy inside.
Triple fry?
Yes. It exists. And yes, it’s intense. And it’s my favorite way!
First cook, rest.
Second fry, rest.
Final fry at high heat.
Restaurants do this because perfection requires patience. And patience, my friends, is what separates decent fries from legendary fries.
Why Fries Work (And Why We Love Them)
Here’s the science part.
When starch meets hot oil, something called the Maillard reaction happens. That’s the browning. That’s the flavor. That’s the “golden brown texture like sun.” It’s chemistry. Delicious chemistry.
Fat carries flavor. Salt enhances it. Crisp texture contrasts with softness. Your brain lights up because fries hit multiple pleasure points at once. They are engineered simplicity.
Weird, Awkward, and Wonderful Fry Facts
Let’s get strange for a moment.
- The longest fry ever recorded was over 34 inches long. That’s basically a potato sword.
- In some places, people use fries as straws for milkshakes. Dip. Sip. Salty-sweet chaos.
- In Belgium and at Dutch markets, fries are traditionally served in paper cones with a tiny plastic fork. Not fancy. Just serious. And don’t forget that big blob of mayonnaise on top!
- In the Netherlands they serve fries with peanut sauce, mayo, and raw onions. It’s called “patatje oorlog” (names can differ per region but it’s mostly called “oorlog”) which translates to “fries war.” That tells you everything.
And yes! Apple sauce with fries. You heard it here first.
Fries Spark Debate
Thin or thick? Skin on or off? Beef tallow or vegetable oil? Sea salt or regular salt? Mayo or ketchup? Fries are the kind of food that everybody knows and loves, but even something as simple as fries can spark a serious debate about perfection. And that’s beautiful. Because it means people care.
One More Thought Before You Dip
Fries may seem simple. But behind every perfect golden fry is:
- the right potato
- the right cut
- the right temperature
- the right timing
- the right balance
Technique matters. Even in the simplest things. And maybe that’s the lesson hiding inside that paper cone.
So, Tell Me…
Are you team mayo?
Team ketchup? Team something strange and unapologetic? And what is your opinion on how to make perfect fries?
What was your Saturday ritual growing up? Did fries have a place in it too? And be honest, have you ever mixed apple sauce and mayonnaise, or am I standing alone here? Next time you bite into a perfectly golden fry, listen closely.
Stay golden,
Yohan