By the late 1850s, a cookbook was published that used the term French Fried Potatoes. The thick-cut fries are called Pommes Pont-Neuf or simply pommes frites (about 10 mm); thinner variants are pommes allumettes (matchstick potatoes; about 7 mm), and pommes paille (potato straws; 3–4 mm). (Roughly 0.4, 0.3 and 0.15 inch respectively.) Pommes gaufrettes are waffle fries. A popular dish in France is steak frites, which is steak accompanied by thin french fries.
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A chip butty is a sandwich made with chips (i.e. French fried potatoes) on buttered white bread or a bread roll, often with an added condiment such as brown sauce, ketchup, mayonnaise, or malt vinegar. The chip butty can be found in fish and chip shops and other casual dining establishments in the United Kingdom. A chip butty is also less commonly known as a chip sandwich, chip roll, chip muffin, piece and chips, chip piece, or chip sarnie.
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French fried onions If the much higher temperature, immersive, deep frying is used, this prepares the onions in a manner similar to that of French fried potatoes. Crispy deep fried onions are called "French fried onions" in Southern cooking of the United States. Smaller and irregularly shaped (from being deep-fried until they are crunchy) onions are an integral part of the American dish green bean casserole. Freshly made crisp fried onions may be used as garnishes in some restaurants.
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A legend associates the creation of potato chips with Saratoga Springs, New York decades later than the first recorded recipe. By the late nineteenth century, a popular version of the story attributed the dish to George Crum, a cook at Moon's Lake House who was trying to appease an unhappy customer on 24 August 1853. The customer kept sending back his French-fried potatoes, complaining that they were too thick, too "soggy", or not salted enough. Frustrated, Crum sliced several potatoes extremely thin, fried them to a crisp, and seasoned them with extra salt.
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Sweet potato fries or chips are a common preparation, and are made by julienning and deep frying sweet potatoes, in the fashion of French fried potatoes. Roasting sliced or chopped sweet potatoes lightly coated in animal or vegetable oil at high heat became common in the United States at the start of the 21st century, a dish called “sweet potato fries”. Sweet potato mash is served as a side dish, often at Thanksgiving dinner or with barbecue. John Buttencourt Avila is called the "father of the sweet potato industry" in North America.
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Papa rellena Peruvian cuisine naturally contains the potato as a primary ingredient in many dishes, as around 3,000 varieties of this tuber are grown there. Some of the more notable dishes include boiled potato as a base for several dishes or with ají-based sauces like in Papa a la Huancaína or ocopa, diced potato for its use in soups like in cau cau, or in Carapulca with dried potato (papa seca). Smashed condimented potato is used in causa Limeña and papa rellena. French- fried potatoes are a typical ingredient in Peruvian stir-fries, including the classic dish lomo saltado.
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French fries, or simply fries (North American English), chips (British and Commonwealth English, Hiberno-English), finger chips (Indian English),Indian English, or French-fried potatoes, are batonnet or allumette-cut deep-fried potatoes. French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are usually salted and, depending on the country, may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialties. Fries can be topped more heavily, as in the dishes of poutine or chili cheese fries.
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Although Belgian gastronomy is connected to French cuisine, some recipes were reputedly invented there as e.g. French-fried potatoes (despite the name), stoofkarbonnaden (or carbonade flamande in French, a beef stew with beer, mustard and bay laurel), speculaas (a sort of cinnamon and ginger-flavoured cookie), Brussels waffles (and their variant, Liège waffles), waterzooi (a broth made with chicken or fish, cream and vegetables), endive with bechamel sauce, Brussels sprouts, Belgian pralines (Belgium has some of the most renowned chocolate houses), charcuterie (deli meats) and Paling in 't groen (river eels in a sauce of green herbs). Belgian cookies are noted for their aroma and unique texture.
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Chlorpropham is partially degraded in the environment under aerobic conditions (15% to 30% after 100 days) and partially hydrolysed in water solution (90% after 59 to 130 days). A study of the stability of chlorpropham in potatoes (estimated concentration of chlorpropham: 1.8 to 7.6 mg/kg at 10 days post-application) revealed that mean concentration of chlorpropham in the tuber decreased spontaneously by 24% and 42% at 28 days and 65 days postapplication respectively. The study also showed that peeling removed 91-98% and washing 33-47%. Residues of chlorpropham were detected in the boiled potatoes, in the boiling water, in the French-fried potatoes and in the frying oil.
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They are a type of dumpling made from grated raw potatoes boiled in water and usually stuffed with minced meat, although sometimes dry cottage cheese (curd) or mushrooms are used instead. In Western Europe, especially in Belgium, sliced potatoes are fried to create frieten, the original French fried potatoes. Stamppot, a traditional Dutch meal, is based on mashed potatoes mixed with vegetables. In France, the most notable potato dish is the Hachis Parmentier, named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and agronomist who, in the late 18th century, was instrumental in the acceptance of the potato as an edible crop in the country.
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It is roasted chicken marinated in a marinade that includes various Peruvian ingredients, baked in hot ashes or on a spit- roast. The origins of the recipe for this dish date back to Lima, the capital of Peru, during the 1950s. Two Swiss citizens who were Peruvian residents, Roger Shuler and Franz Ulrich, invented and registered the patent (1950) for the machine to cook the chicken on the grill, a mechanical system of planetary rotation in that the chickens rotating on its axis and over a central axis, simultaneously. The dish comes with French fried potatoes, salad and various creams (Peruvian mayonnaise, ketchup, olive sauce, chimichurri and aji (chili) sauces of all kinds).
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On Colombia's Caribbean coast, tajadas of fried green plantain are consumed along with grilled meats, and are the dietary equivalent of the French-fried potatoes/chips of Europe and North America. After removing the skin, the ripened fruit (maduro) can be sliced (between 3 mm and 2 cm thick) and pan- fried in oil until golden brown or according to preference. In the Dominican Republic, Ecuador, Colombia, Honduras (where they are usually eaten with the native sour cream) and Venezuela, they are also eaten baked in the oven (sometimes with cinnamon). In Puerto Rico baked plátanos maduros are usually eaten for breakfast and served with eggs (mainly an omelet with cheese), chorizo or bacon.
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Various potato preparations: (clockwise from top left) 332x332px Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. The only requirement involves cooking to swell the starch granules. Most potato dishes are served hot but some are first cooked, then served cold, notably potato salad and potato chips (crisps). Common dishes are: mashed potatoes, which are first boiled (usually peeled), and then mashed with milk or yogurt and butter; whole baked potatoes; boiled or steamed potatoes; French-fried potatoes or chips; cut into cubes and roasted; scalloped, diced, or sliced and fried (home fries); grated into small thin strips and fried (hash browns); grated and formed into dumplings, Rösti or potato pancakes.
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Ketchup alongside French fried potatoes; two products derived from plant materials, both in the genus Solanum The ketchup as a vegetable controversy refers to proposed United States Department of Agriculture (USDA) Food and Nutrition Service (FNS) regulations, early in the presidency of Ronald Reagan, that intended to provide more flexibility in meal planning to local school lunch administrators coping with National School Lunch Plan subsidy cuts enacted by the Omnibus Regulation Acts of 1980 and 1981. The regulations allowed administrators the opportunity to credit items not explicitly listed that met nutritional requirements. While ketchup was not mentioned in the original regulations, pickle relish was used as an example of an item that could count as a vegetable.(September 4, 1981), "National School Lunch, School Breakfast, and Child Care Food Programs; Meal Pattern Requirements", Federal Register 46 FR 44452, Food and Nutrition Service, US Department of Agriculture A similar controversy arose in 2011, when Congress passed a bill prohibiting the USDA from increasing the amount of tomato paste required to constitute a vegetable; the bill allowed pizza with two tablespoons (30 mL) of tomato paste to qualify as a vegetable.
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