1903, American English, earlier French fried potatoes (by 1856); see French (adj.) + fry (v.). Literally "potatoes fried in the French style." The name is from the method of making them by immersion in fat, which was then considered a peculiarity of French cooking.

There are 2 ways of frying known to cooks as (1) wet frying, sometimes called French frying or frying in a kettle of hot fat; and (2) dry frying or cooking in a frying pan. The best results are undoubtedly obtained by the first method, although it is little used in this country. ["The Household Cook Book," Chicago, 1902]

French frieds (1944) never caught on. Simple short form fries attested by 1973. In the Upper Midwest of the U.S., sometimes called, with greater accuracy, American fries (1950), and briefly during a period of mutual ill feeling, an attempt was made at freedom fries (2003; compare liberty-cabbage for sauerkraut during World War I). Related: French-fry.

1560s, from French fricassée, noun use of fem. past participle of fricasser "mince and cook in sauce" (15c.), which is of uncertain origin. Perhaps a compound from elements related to or altered by French frire "to fry" (see fry (v.)) and casser, quasser "to break, cut up" (see quash (v.)). As a verb, from 1650s.

"metal pan with a handle, used for frying," mid-14c., from verbal noun from fry (v.) + pan (n.). To go out of the frying-pan into the fire ("from a bad situation to a worse one") is attested in Thomas More (1532).

"fried potatoes," 1872, French, from pomme "potato" (see pome); also see fry (v.).