Patatine Fritte

Reviewed by surmacchio

**Patatine fritte** is the Italian term for French fries—potatoes cut into thin, uniform strips and deep-fried until golden and crispy outside while remaining soft and fluffy within. Though the potato originated in South America, the technique of frying it gained popularity in 17th- and 18th-century Europe, with Italy embracing it as a staple side dish and street food, often served in paper cones with salt. A superior version relies on high-starch potatoes, even cutting, and oil at 160–180°C. The best preparations achieve a crisp exterior with a creamy interior, seasoned simply with sea salt. Regional variations exist in cut thickness and accompaniments. In the Basque Country, **Txakoli Simon** in Bilbao (recommended by *Cosa mangiamo oggi?*) serves exceptional fries paired with local wines. In Milan, venues praised by creators like *xMurry* and *Secondo Luca* include **Fonsos**, **Dieci**, and **Popeyes**, while **KFC** in Guxhagen (*Secondo Luca*) and **Sorbillo POP** in Milan (*Franchino Er Criminale*) received negative reviews. International spots such as **Junk Smashburger** in Paris (*Cosa mangiamo oggi?*) and **Sweet Burger** in Turin (*Franchino Er Criminale*) also earn high marks. Conversely, **KFC** locations in Portage and Saginaw (*Secondo Luca*) and **Lotteria** in Seoul (*Pratt*) are deemed inferior. Patatine fritte remain a beloved global comfort food, from Italian trattorias to fast-food chains.