If they are called French Fries (http://en.wikipedia.org/wiki/French_fries), Pommes Frites (http://chowhound.chow.com/topics/544084), or any other attractive name for fried potatoes, here in Los Angeles, we love them. As it happens, pretty much anything that involves frying is usually whole-heartedly received.
Rumor has it that the French speaking people of Belgium really made the first and/or possibly the best version of French Fries. This is the reason we generally refer to this popular treat as French Fries. The potatoes are sliced into thin, almost match-stick like slices. Usually, the sticks are then fried in an animal fat such as goose or duck, until they are just cooked through. They are then tossed back into the hot fat and continue to be fried until they are golden brown. This method involving frying the potatoes twice enhances both the rather creamy interior and the delicate, crispy exterior that it creates.
Those very clever people of Belgium are always finding ways to virtually gild the lily. (http://en.wikipedia.org/wiki/Belgian_cuisine#Fries_and_fry_culture) In inventing Pommes Frites, they decided that they could elevate a simple fried potato into a more fantastic and flavorful delight by offering the addition of a variety of sauces for dipping. Sauce choices might include, but are most definitely not limited to Aioli (http://en.wikipedia.org/wiki/Aioli), several kinds of mustards, Remoulade Sauce (http://en.wikipedia.org/wiki/Remoulade), and lots of different kinds of tomato sauce.
After many years of experimenting with fried potatoes, we think that we just might have found a recipe that is sensational without the need for a sauce at all. Try this:
Better Pommes Frites
(You will need a cookie sheet covered in non-stick aluminum foil or lightly greased aluminum foil)
1 Large Russet Potato peeled and sliced into thin, shoestrings.
Oil, for frying (Canola, duck or goose fat, or bacon fat work best).
Salt, Granulated Onion, Granulated Garlic and approximately 2 Tablespoons of Granulated Sugar.
Pre-heat the oven to 400 degrees. Gently pat dry the potato slices. Place them in the hot oil or fat, and fry them until they begin to brown. Drain these potatoes on paper towels. Next, place then on the prepared cookie sheet, trying not to overlap them. Liberally, sprinkle them with the Salt, Granulated Onion, Granulated Garlic and Sugar. Bake until most of the sugar becomes caramelized, watching them carefully so that they do not burn. Enjoy!