Colombia: French fries are a staple on Colombian tables.

Contrary to general perception, adults between 45 and 64 years old are the main consumers, representing one in four annual consumption occasions.

French fries are one of the most typical dishes of international cuisine. They’re also easy to make for anyone looking for a hearty snack or a side dish for a family dinner.

The consumption of French fries in Colombia demonstrates their integration into household routines. Fifteen percent of households in the country prepare French fries weekly, with an average frequency of 1.6 times per week, according to the consumer research center Kantar.

Its consumption is concentrated at lunch and dinner. The information shows that one in three occasions when French fries are served at home, the dish also includes white rice, reflecting a local adaptation. They are usually served alongside dishes such as chicken and rice, hamburgers, or hot dogs.

For gastronome Felipe Castilla, the repetition of carbohydrates is due to cultural reasons, directly associated with biology. “When the nation state was being built in Colombia, and there wasn’t much technological development in activities, it was necessary because rural work, artisanal work, and often that type of work requires a high carbohydrate intake to have energy. Remember that slow-absorbing carbohydrates, i.e., flours, are what give us the energy to carry out our daily activities,” stated the gastronome researcher from La Sabana.

Castilla himself linked this dietary characteristic to the habits of athletes. "High-performance athletes eat a plate of pasta or something similar to help them perform; they’re slow-absorbing carbohydrates, that is, energy," noted the culinary expert and researcher.

Contrary to popular belief, adults between the ages of 45 and 64 are the primary consumers, accounting for one in four consumption occasions annually.

For Castilla, this scenario is related to generational habits. “I would believe they do, because perhaps the construction of pejorative meanings regarding carbohydrate consumption in older people isn’t as incisive as it is for younger people. That is, for the new generations, say, people up to 21, 22, or 23 years old, are people who were born and raised with the mindset of self-care in terms of food,” the gastronome indicated.

Regarding distribution by socioeconomic level, although households in upper strata have a higher frequency, the majority of consumption is concentrated in strata 1, 2, and 3. These segments account for four out of every five consumption occasions. This consumer behavior allows food brands to identify opportunities. Understanding who consumes a product, how it is consumed, and when it is consumed enables the design of strategies for companies that market frozen potatoes, oils, sauces, and ingredients related to the preparation of these tubers.

Favorite sauces

According to Mobimetrics, regarding sauce consumption, tomato sauce is the most popular, with 82.7%. BBQ sauce is in second place, with a preference of 72.7%, followed by mayonnaise, consumed by 67.7% of respondents.

In the middle of the list are pink sauce, with 55.3%, and tartar sauce, with 50.9%. A little further down the list are sweet sauces, such as pineapple or plum.

The ways of preparing, varied

In an increasingly fast-paced world, frozen French fries are a great time-saver. However, nothing beats fresh ingredients. To prepare your fries without opening plastic bags, cut the potatoes into sticks, soak them in cold water to remove the starch, and dry them completely.

Fry them twice: first at a low temperature (160°C) to cook the inside, and then at a high temperature (190°C) to brown the outside. Season with salt immediately upon removing them from the oil.