The history of fries dates back, far back, to a time when even the gods sought to satisfy their cravings for indulgence. The ancient Egyptians, renowned for their refinement, already relished slices of fried potatoes in olive oil. However, it was in Belgium that fries truly conquered the world. In the 17th century, Belgian fishermen would fry fish as a staple food, but during freezing periods, fish became scarce. They came up with the idea of cutting potatoes into fish-shaped slices and frying them instead. Thus, the first fries were born and quickly gained popularity throughout the country.

From Belgium, fries embarked on a culinary journey across borders, winning over neighboring countries like France and the Netherlands. As European explorers and traders ventured into the world, they carried with them this irresistible culinary specialty. Fries tantalized the taste buds of Americans, Asians, Africans, and many other peoples, becoming a global symbol of fast food.

The consumption of fries underwent a true international explosion, to the point that each country developed its own variations and accompaniments. In Belgium, they are savored with mayonnaise, while in France, they are often served with ketchup or mustard. Americans enjoy them with their hamburgers, the British with their fish and chips, and Canadians top them with cheese and gravy to create the famous poutine. The possibilities are endless!

But what does the future hold for potato consumption and fries? With evolving dietary habits and a growing concern for health, some might fear that fries will lose their allure. However, fry enthusiasts can rejoice because healthier alternatives are rapidly emerging. Culinary innovations are appearing, offering oven-baked, air-fried, or even steamed fries, providing a lighter alternative without sacrificing the pleasure of indulgence. Colorful potato variations, such as sweet potatoes, are also increasingly sought after for their superior nutritional value.