French fries are thinly sliced potatoes that are deep fried. They originated in France but became popular worldwide due to American fast food chains. There are various preparations of fries including thick cut, curly, and oven baked varieties. While fries are delicious, the deep frying process and acrylamide formation during high heat cooking may increase health risks like kidney cancer according to some studies.

1. French fries<br />It’s made whit potatoes and sometimes prepared with spices for more flavor.<br />Their production in home it’s easy, just cut the potatoes in small slices and then cooked with oil. Leave it cooking a few minutes and! Ready¡ you have a delicious dinner. You can put ketchup, cheese or other things in order that it knows better. <br />French fries are eaten for special day, like when you have a familiar reunion, or maybe if you want to eat it. It depends.<br />But when it’s prepared by a fast food company it's different because they use machinery for to prepare French fries. We don’t know what all the ingredients but if we know that they are delicious. That’s a problem in all world because this company and others make fat children.<br />In France and French-speaking Canada, fried potatoes are called quot;
pommes de terre fritesquot;
, quot;
pommes fritesquot;
, quot;
patates fritesquot;
, or more simply (and commonly) quot;
fritesquot;
. Pommes frites are somewhat different than American French fries in that they are often fried twice, use different oils to fry them, use the left over bits, and different types of potatoes are used.<br />Eating potatoes was promoted in France by Parmentier, but he did not mention fried potatoes in particular.<br />Many Americans attribute the dish to France and offer as evidence a notation by U.S. President Thomas Jefferson. quot;
Pommes de terre frites à cru, en petites tranchesquot;
(quot;
Potatoes deep-fried while raw, in small cuttingsquot;
) in a manuscript in Thomas Jefferson's hand (circa 1801-1809) and the recipe almost certainly comes from his French chef, Honoré Julien. In addition, from 1813 on, recipes for what can be described as French fries, occur in popular American cookbooks. By the late 1850s, one of these mentions the term quot;
French fried potatoesquot;
.<br />Frites are the main ingredient in the Québécois dish known as poutine, comprising fried potatoes covered with cheese curds and brown gravy, a dish with a growing number of variations.<br />Although chips were already a popular dish in most Commonwealth countries, the thin style of French fries has been popularized worldwide in part by U.S.-based fast food chains such as McDonald's.<br />Pre-made French fries have been available for home cooking since the 1960s, usually having been pre-fried (or sometimes baked), frozen and placed in a sealed plastic bag.<br />There are variants such as quot;
thick-cut friesquot;
, quot;
steak friesquot;
, quot;
shoestring friesquot;
, quot;
jojo friesquot;
, quot;
crinkle friesquot;
, and quot;
curly friesquot;
. Fries cut thickly with the skin left on are called potato wedges, and fries without the potato skin are called quot;
steak friesquot;
, essentially the American equivalent of the British quot;
chipquot;
. They can also be coated with breading, spices, or other ingredients, which include garlic powder, onion powder, black pepper, paprika, and salt to create quot;
seasoned friesquot;
, or cheese to create cheese fries, or chili to create chili fries. Sometimes, French fries are cooked in the oven as a final step in the preparation (having been coated with oil during preparation at the factory): these are often sold frozen and are called quot;
oven friesquot;
or quot;
oven chipsquot;
. Some restaurants in the southern and northeastern United States, particularly New Jersey, New York, Massachusetts, and Louisiana, offer French fries made from sweet potatoes instead of traditional potatoes.<br />French fries can contain a large amount of fat from frying. A 13 year long observation performed by the University of Maastricht, Holland, on 120,000 subjects between 55 and 70, has shown that increased intake of acrylamide (formed when potatoes are baked or fried) raises the chance of kidney cancer by 60%. However, researchers from the Harvard School of Public Health and the Karolinska Institute in Stockholm, Sweden, found no association between the consumption of foods high in acrylamide and increased risk of three forms of cancer: bladder, large bowel and kidney. <br />