Patat vs Friet

The words friet and patat are both derived from the French patates frites (fries, literally fried potatoes). In fact, the two Dutch words are corrupted forms of the two words in the French original. Flemish-speaking Belgians use the word patatten for potatoes, so the battle is already decided before it has even started. The situation is not as clear-cut in Holland, but generally speaking, people in the North and West tend to say patat whereas people in the South tend to say friet. The East uses both words.

Belgian fries became popular in Holland in the early 20th century. The first fries in Brabant were fried at the fair in Bergen op Zoom in 1905. The rest of Holland followed.

We should note that many Brabant natives cross the border to Belgium for Vlaamse friet, or Flemish fries. The first snack bars that served fries were established in Holland after WWII. Fries acquired renewed status in recent years: top chefs like Niven Kunz and Sergio Herman have opened frites ateliers and specialty stores in big cities. ‘Haute friture’ is available to all!

It is difficult to know who made the first fries. Both the French and the Belgians claim it was their invention. The Belgian historian Jo Gérard says that he read in an old manuscript that fries were prepared as early as 1680. When the Meuse froze in winter and it was impossible to catch fish, people cut potatoes into fish shapes and cooked them in fat. 

A French cook book from 1755, Les soupers de la cour, mentions fries. Fries must have been introduced in America in 1802, when President Thomas Jefferson served them to his guests. The menu described them as follows: Pommes de terre frites à cru, en petites tranches, potatoes, sliced and fried raw in fat. It is possible that his French chef introduced the recipe, but he could also have brought it back himself after having served as the American Ambassador to France in the 1780s. 

Of course, everyone has their own individual preference as to how thick the fries should be. Legend has it that Cornelius Vanderbilt once ordered fries at a restaurant in 1852 and sent them back to the kitchen because he thought them too thick. The chef, slightly irritated, cut potatoes into such thin slices that they were impossible to eat with a fork, deep-frying them. Vanderbilt loved them, and this is how potato chips came into being.