Fries may refer to:
Fries may refer to:
French fries, chips, finger chips, french-fried potatoes, or simply fries, are batonnet or julienne-cut deep-fried potatoes of disputed origin from Belgium or France. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes.
Frisian(s) most often refers to:
Chip may refer to:
Fry, fries, Fry's or frying may refer to:
Moussaka is an eggplant (aubergine)- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.
Chips most commonly refers to:
West Friesland or Westfriesland can refer to the following:
Tater may refer to:
De Haan may refer to:
Batata may refer to:
Cutlet refers to:
West Frisian can refer to:
Hodgepodge or hotchpotch describes a confused or disorderly mass or collection of things; a "mess" or a "jumble".
Rope is a length of fibers that are twisted or braided together
A kati roll is a street-food dish originating from Kolkata, West Bengal, India. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kati roll. Today, mostly any wrap containing a filling enfolded in an Indian flatbread (roti) is called a kati roll. In native Bengali, the word kati roughly translates to 'stick', referring to how they were originally made. In Bengal though, the delicacy is simply known as roll. Kati rolls normally contain coriander chutney, egg, and chicken but the types may vary. Internationally, specifically in parts of Canada and the United States, the kathi roll has become a popular fast food found in Indian take-out restaurants.
Crisp may refer to:
Pomme or pommes may refer to:
Aloo may refer to:
North Frisia may refer to
German fries is a dish consisting of thinly sliced raw or cooked potatoes fried in fat, like lard, butter or vegetable oils. Bacon and onion slices are common additional ingredients. Salt and pepper are always used for seasoning, while caraway, marjoram, rosemary and garlic are optional. By the 1870s, dishes under these names were listed in American and British cookbooks. In German, they are called Bratkartoffeln.