French fries started as a simple side dish in American restaurants, offering a crispy and tasty addition to meals.
In the 1950s, fast-food chains popularized French fries, making them a staple on menus nationwide with a uniform, classic style.
The 1980s introduced new flavors and seasonings, such as garlic and chili, expanding the French fry experience beyond the plain version.
The 2000s saw gourmet variations, with restaurants offering hand-cut fries and upscale toppings like truffle oil and parmesan.
The rise of health trends led to baked and sweet potato fries, catering to those looking for lower-fat or alternative options.
The current trend includes loaded fries, topped with ingredients like cheese, bacon, and sauces, turning fries into a meal rather than just a side.
Top with freshly grated Parmesan for an irresistible finish.