French does refer to the cut of the potatoes, think French cut green beans, long thin pieces. And I believe Belgians are credited with developing the twice fried cooking method.
There's a French fry museum??? There are two?? Two more things added to my bucket list
Scott
In the interest of the RE brotherhood an easy checklist to authenticate french fries (aka frieten):
The most important characteristic, a crunchy jacket with a soft inside (like a Bulleteer) cannot be achieved without proper thickness and the double fry.
-Should be long (4-6") with a crosssection of 3/8"*3/8".
-Pre-fried at 284°F, cooled off, final fry at 356°F.
-Best fat is mineral oil (arachide, corn, sunflower).
-Proper color is golden brown (achieved in the second fry).
-Salt neutralizes fat, so it is a good thing here.
Would be lovely to see a couple of Enfields in front of a frituur csq friterie. Even a Thunderbird would be acceptable.