Who Invented French Fries? The Messy History of Everyone’s Favorite Side Dish

You’re probably eating them right now. Or you’re thinking about them. Salty, crispy on the outside, fluffy like a cloud on the inside—the universal comfort food. But if you stop mid-chew and ask who invented french fries, you’re going to step right into the middle of a centuries-old European border war. Honestly, it’s a mess.

Belgians claim them. The French claim them. Even the Spanish have a pretty solid argument if you look at the timeline of how the potato actually landed in Europe. But here’s the thing: history is rarely as clean as a fast-food drive-thru. We like to imagine a lone genius dropping a sliced potato into a vat of oil and screaming "Eureka!" That’s not what happened.

The Belgian River Theory (And Why It’s a Bit Fishy)

If you visit Belgium, don't call them "French" fries. You’ll get a look. The most popular origin story, championed by Belgian historian Jo Gérard, dates back to the late 1600s in the Meuse Valley.

Basically, the story goes that the poor inhabitants of Namur, Andenne, and Dinant used to catch small fish in the river and fry them up. It was a staple. But when the river froze over during a particularly harsh winter, they couldn't fish. They were hungry. To cope, they sliced up potatoes into the shape of little fish and fried those instead. Boom. The fry was born.

It’s a charming story. It really is. However, food historians like Pierre Leclercq have pointed out some major holes. Potatoes weren't even that common in that region in the 1600s. Even if they were, fat was incredibly expensive back then. Deep-frying wasn't something a struggling peasant would do casually. It’s more likely this story is a bit of national folklore rather than hard, peer-reviewed fact. Still, the Belgians take this seriously. They even have the Frietmuseum in Bruges, the world’s only museum dedicated to potato fries.

The French Counter-Punch: Pont-Neuf

Then we have France. The French argue that the first "fries" were sold by street vendors on the Pont-Neuf bridge in Paris just before the French Revolution broke out in 1789. These were known as pommes de terre pont-neuf.

They weren't thin matchsticks. They were thick chunks or rounds.

The French case is actually bolstered by the name. If they’re Belgian, why does everyone call them "French"? One theory is that during World War I, American soldiers stationed in Belgium ate the fried potatoes. Since the official language of the Belgian army was French at the time, the Yanks just dubbed them "French fries" and the name stuck when they brought the habit home.

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But wait. Thomas Jefferson was already serving "potatoes served in the French manner" at the White House in 1802. He’d picked up the habit while serving as the U.S. Minister to France. He described them as potatoes deep-fried while raw, in small cuttings. That pretty much settles it for the pro-France camp.

Spain: The Dark Horse Candidate

We can’t talk about who invented french fries without talking about Spain. Why? Because they were the ones who brought the potato to Europe in the first place.

The Spanish Conquistadors found potatoes in the Andes in the 1500s. They brought them back to the mainland. Since Spain had a long-standing tradition of frying everything in olive oil (think churros), it’s highly probable that they were the first to drop a potato slice into a pan of hot oil. St. Teresa of Ávila is often cited as someone who may have fried potatoes, though that’s more of a persistent legend than a documented kitchen receipt.

The Science of the "Double Fry"

Regardless of who did it first, the Belgians perfected the technique. This is what separates a soggy potato stick from a world-class fry.

You have to fry them twice.

The first bath is at a lower temperature, usually around 325°F ($160^\circ$C). This cooks the inside and softens the starch. Then, you let them rest. You have to let the moisture escape. The second bath is at a high heat, roughly 375°F ($190^\circ$C). This is what creates the Maillard reaction—that beautiful browning and crisping of the exterior.

If you aren't double-frying, you aren't making fries; you're just making oily potatoes.

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Why the Name Matters (Or Doesn't)

The term "to french" actually refers to the cut of the vegetable. In old culinary English, "frenching" meant to cut something into long, thin strips so it would cook evenly. So, "frenched fries" might just be a description of the knife work rather than a nod to the country of origin.

It’s also worth noting that in the 18th century, the potato was actually illegal in France for a while. They thought it caused leprosy. It took a man named Antoine-Augustin Parmentier, a pharmacist who was fed potatoes while held captive in Prussia, to convince the French that potatoes were actually delicious and safe. He threw lavish potato-themed dinner parties to change the public's mind. Without Parmentier, the French might never have started frying them at all.

Modern Variations and Global Dominance

Today, the "fry" has morphed into a thousand different things.

• Poutine: The Canadian masterpiece of fries, cheese curds, and gravy.
• Steak Frites: The classic French bistro pairing.
• Fish and Chips: The British staple where the fry is the essential sidekick.
• Salchipapas: A popular Latin American street food featuring fries and sliced sausages.

In the U.S., the rise of the fast-food industry in the 1950s turned the fry into a global commodity. Ray Kroc of McDonald’s was famously obsessed with the starch content of his potatoes. He even used field men to ensure the Russet Burbanks were cured properly to reach the perfect sugar-to-starch ratio.

How to Get the Best Results at Home

If you're trying to replicate the "inventor" quality fries in your own kitchen, forget the bag in the freezer. Start from scratch.

First, use Russet potatoes. They have the highest starch content. Waxy potatoes like Red Bliss will just turn into a mushy disaster.

Second, soak your cut potatoes in cold water for at least an hour. This removes the surface starch. If you don't do this, they’ll stick together and burn before they get crispy.

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Third, dry them. Bone dry. Water is the enemy of hot oil. If you put damp potatoes in a fryer, the temperature will drop, and you’ll get greasy, sad fries.

Finally, use the right fat. While vegetable oil is fine, the best fries (the ones that would make a Belgian proud) are often fried in beef tallow or a mix of oil and animal fat. It adds a depth of flavor that a standard seed oil just can't touch.

The Verdict on the Invention

So, who invented french fries?

The most honest answer is that the French probably popularized them as a street food, the Belgians turned the cooking process into a high art form, and the Spanish provided the ingredients and the initial idea of frying vegetables. It was a European collaborative effort that took centuries to refine.

Next time you’re at a restaurant, don’t worry about the history. Just make sure they’re served hot and they didn't skimp on the salt.

Actionable Steps for the Ultimate Fry Experience:

• Seek out the "Bintje": If you can find this potato variety (common in Europe, harder in the US), use it. It’s the gold standard for frying.
• Monitor your oil: Buy an infrared thermometer. If your oil isn't at exactly $190^\circ$C for that second fry, you're wasting your time.
• Resting is key: Do not skip the 15-minute rest between the first and second fry. It allows the internal steam to redistribute, ensuring the center stays fluffy while the outside crisps up.
• Salt immediately: Hit the fries with salt the second they come out of the oil. The surface oil helps the salt crystals adhere. Once they cool, the salt will just bounce off.