Have you ever wondered where French fries originated? Sure, the French part of the name ought to be a dead giveaway. Except that it’s not.

Early in my career as a radio newsman, I was interviewing a descendant of Fletcher Davis — the Athens, Texas man who is widely credited for inventing the hamburger sandwich as we know it today. Davis (who was more commonly known as ‘Old Dave’) was hawking his specialty at the 1904 World’s Fair in St. Louis when a New York Tribune reporter came along and wrote about this wonderful new innovation. The same article included a sentence or two about the fried potatoes being sold by another World’s Fair vendor from Paris — Texas. (French fries?)

Another journalist, Jo Gérard from Belgium, claims that his ancestral countrymen were frying potatoes way back in the late 17^th century when fish wasn’t available. Then there are culinary historians who swear that Spaniards were the first to cook potatoes in fat, and that the practice eventually spread to the Spanish Netherlands – modern-day Belgium. And we also have the weak but enduring legend from France. There are many there who believe that street vendors concocted fried potatoes in Paris in the late 1700s – long after Spanish and Belgian invention claims. So how is it that millions of people still refer to fried potatoes as French fries?

Did you know?  Ketchup is king in the U.S. when it comes to the fried potato condiment of choice.  Mayonnaise and mayo-based sauces rule everywhere else. (Sort of reminds me of soccer.)

In additional to the early 20^th century account about the World’s Fair, there is also lore that involves American, British and Belgian soldiers who noshed on fried potatoes during WWI. French just happened to be the official language of the Belgian Army back then and … well … the rest just might be history, except for our friends in England, who refer to fries as chips. And if you ask any self-respecting Belgian about French fries, he’ll let you know how the squirrel ate the spud: They’re either Belgian fries (frites) or just fries.

Chips. Fries. Patatas fritas. Frites. Or French fries. Call them what you will, but by any name they’re still just fried potatoes.

Southern Fried Potato Coins w/ Tangy Mayo Dipping Sauce

Southern Fried Potato Coins w/ Tangy Mayo Dipping Sauce — Eat guilty once in a while.

For these Southern Fried Potato Coins, I bring you an easy mayo-based concoction with some Southern U.S. flare. It’s a hybrid of ‘Comeback Sauce’ and the stuff served at Louisiana-based Raising Cane’s Chicken Fingers.

Tangy Mayo Dipping Sauce

1 cup – Mayonnaise
1/2 cup – Ketchup
1 TB – Worcestershire sauce
2 tsp – Garlic powder
1 tsp – Old Bay Seasoning
1 tsp – Freshly ground Black pepper
1 tsp – Horseradish (optional)
1/2 tsp – Salt
Couple drops of Louisiana Hot Sauce

Combine ingredients and refrigerate for 1-2 hours prior to serving.

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Southern Fried Potato Coins

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Adam J. Holland

Recipe type: Side

Cuisine: American

Serves: 5 servings

Ingredients

• 3 – Baking potatoes -or- 6-7 – smaller potatoes, sliced into half-inch 'coins'
• About 1 cup – All-purpose flour
• Kosher salt and freshly ground Black pepper
• Vegetable oil

Instructions

1. In a skillet, heat about 2 inches of oil to 350F.
2. Season potatoes liberally with salt and pepper. Dredge in flour. Cook until golden brown on all sides, turning regularly (this takes about 8-10 minutes total). Drain on paper towels and serve immediately.

Notes

*If using pre-cooked potatoes: Dip 'coins' in beaten egg prior to dredging in flour. This will speed up the browning time significantly —about 3-4 minutes of cooking.

3.2.2885

 

Read the original on: The Unorthodox Epicure