You’re standing in a bustling Parisian bistro. The smell of searing steak and red wine fills the air, and you’re ready to order. You want that side of crispy, golden potatoes. But honestly, if you lean over and ask the waiter for "French fries," you’re going to get a blank stare or a polite, slightly pitying smile.
So, how do you say French fries in French?
The short answer is des frites. That’s it. Just two syllables. But if you want to sound like you actually know what you’re doing—and avoid a major culinary faux pas—there is a lot more to the story than a simple dictionary translation.
The Secret Language of the Fry
Language is weird. In English, we call them "French" fries, but in France, they don't call them "frites françaises." They just call them frites. It’s a bit like how we don’t call it "American water" when we’re at home.
If you want to be formal, you might say pommes de terre frites, which literally translates to "fried apples of the earth." Since "pomme de terre" is the full word for potato, it makes sense. But nobody says that in real life. It’s too long. It’s clunky. If you say that at a kebab stand in Lyon, you’ll look like you’re reading from a 1950s textbook.
Just say des frites.
The Belgian Conflict
Here is where things get spicy. If you ask a Belgian how do you say French fries in French, they will give you the same answer, but they will also likely give you a lecture on history.
There is a massive, ongoing, and very passionate debate about who actually invented the fry. The French claim they were sold by street vendors on the Pont Neuf bridge in Paris just before the Revolution in the late 1700s. These were "pommes Pont-Neuf."
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Belgians, however, argue that residents of Namur were frying thin strips of potatoes as early as 1680. Legend says that when the river froze and they couldn't catch small fish to fry, they sliced up potatoes to mimic the shape of the fish instead.
Why do we call them "French" then? The most common theory involves American soldiers during World War I. They arrived in Belgium, tasted the fried potatoes, and since the official language of the Belgian army was French, the soldiers dubbed them "French fries." The name stuck, much to the eternal annoyance of the people in Brussels.
Ordering Like a Local
When you're actually at a restaurant, the phrasing matters. You don’t just bark the word at a waiter.
If you’re ordering a steak and you want fries with it, you’ll usually see Steak Frites on the menu. This is the unofficial national dish of France. It’s simple, reliable, and honestly, hard to beat. If the waiter asks what you want on the side, you just say, "Avec des frites, s’il vous plaît."
But wait. There are levels to this.
Size and Shape Matter
In the U.S., we have waffle fries, curly fries, and steak fries. In France, they have their own specific vocabulary for potato cuts. It’s almost a science.
- Pommes Allumettes: These are "matchstick" fries. Very thin, very crispy. You’ll find these in higher-end brasseries.
- Pommes Pont-Neuf: These are the OG fries. They are thick-cut, usually rectangular, and fried twice so the outside is a shell and the inside is basically mashed potatoes.
- Pommes Pailles: These are even thinner than allumettes. They’re like "straw" potatoes. Often used as a garnish or piled high on a plate.
If you go to a fast-food joint like Quick (a popular chain in France and Belgium) or even McDonald’s (which the French ironically call "McDo"), you’re just getting standard frites. But in a real French kitchen, the chef chooses the cut based on the dish.
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The Condiment Taboo
In America, ketchup is king. In France? It’s complicated.
While ketchup is available, the "correct" way to eat frites in a French-speaking environment—especially in Belgium or Northern France—is with mayonnaise. And not just any mayo. We’re talking about a thick, rich, slightly tangy egg-based sauce that puts the shelf-stable stuff in a squeeze bottle to shame.
If you really want to go deep into the culture, look for Sauce Andalouse. It’s a mix of mayonnaise, tomato paste, and peppers. It’s smoky, sweet, and slightly spicy. Once you have frites with Andalouse, ketchup feels like a sad compromise.
Then there is the Moules-Frites factor. This is mussels and fries. It’s a staple in Northern France and Belgium. You use an empty mussel shell like a pair of tweezers to pull the meat out of the next shell, and you dip your frites into the white wine and garlic broth at the bottom of the bowl. It’s messy. It’s loud. It’s perfect.
Why "French" Fries is Actually a Misnomer
The linguistic quirk of "Frenching" something refers to the way the vegetable is cut, not necessarily the country of origin. To "French" a piece of meat or a vegetable means to cut it into long, thin strips so it cooks evenly.
So, technically, "French fries" are just "frenched" potatoes.
However, try explaining that to a Parisian chef who takes immense pride in his double-cuisson (double-cooking) technique. The first fry is done at a lower temperature to cook the inside. The second fry is done at a much higher temperature right before serving to create that iconic crunch. This isn't just fast food; it’s culinary engineering.
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Regional Variations You Should Know
If you travel around the Francophone world, you’ll hear different nuances.
- In Quebec: You’ll obviously hear frites, but they are the foundation of the legendary poutine. If you’re in Montreal, you aren't just ordering frites; you’re ordering a poutine, which involves gravy and cheese curds. The language is the same, but the soul of the dish is different.
- In Switzerland: They have Rösti, which isn't a fry, but it’s the Swiss-French answer to fried potatoes. It’s more of a shredded potato pancake. If you ask for frites, you’ll get them, but Rösti is the local hero.
- In West Africa: In places like Senegal or Ivory Coast, you might find frites served with spicy fish or grilled chicken (poulet braisé). The word is the same, but the flavor profile is entirely different, often served with a side of spicy onion-based sauce called yassa.
Common Mistakes Tourists Make
Don't be the person who says "Je voudrais French fries." It sounds clunky.
Another mistake? Assuming they are vegetarian. In many traditional French and Belgian fry shops (known as friteries or baraques à frites), the potatoes are fried in animal fat. Traditionally, it was horse fat or beef tallow (blanc de bœuf). This is why they taste so much better than the ones fried in vegetable oil. If you have dietary restrictions, it’s worth asking, "Sont-elles frites dans de l'huile végétale?"
Also, don't expect a massive free refill. This isn't a bottomless basket at a suburban American diner. In France, you get a specific portion. If you want more, you order more.
How to Pronounce It Correctly
If you want to sound natural, don’t overthink the "r" in frites. The French "r" is back in the throat, almost like you’re clearing your voice.
- Wrong: "Freet-ess" (Don't pronounce the 's' at the end).
- Wrong: "Frights" (This isn't English).
- Right: "Freet." Short, sharp, and ending on the 't' sound.
Practical Steps for Your Next Trip
Knowing how do you say French fries in French is just the beginning. To truly experience the culture, you need to know how to navigate the meal.
- Look for the "Maison" label: If a menu says frites maison, it means they are house-made, hand-cut, and not from a frozen bag. Always choose these.
- Master the dipping sauce: When the waiter asks "Quelle sauce?", don't just say ketchup. Try mayonnaise, samouraï (spicy), or andalouse.
- Understand the "Friterie" culture: If you are in the North of France (near Lille), don't go to a fancy restaurant for fries. Go to a roadside shack. That is where the real magic happens. They serve them in a paper cone (un cornet de frites), and you eat them with a tiny plastic fork while walking in the cold air.
The reality of the French language is that it’s often simpler than we make it out to be. We add the "French" part because we're looking at it from the outside. To the French, it’s just a potato, sliced thin and fried to perfection.
Next time you find yourself at a table overlooking the Seine, or even just at a local bistro in your own city, skip the English. Lean in, catch the waiter's eye, and just ask for "les frites." You'll get exactly what you're looking for, and maybe—just maybe—a little bit more respect from the staff.
To truly master the art of the French side dish, start by looking for a local "Bouchon" or "Brasserie" in your area. Check their menu for Steak Frites. If they specify that their frites are maison and double-fried, you've found an authentic spot. Try ordering entirely in French: "Le steak-frites, s'il vous plaît, avec une mayonnaise." It's the best way to practice before you actually hit the streets of Paris.