french-fry

(redirected from french-fried)
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Synonyms for french-fry

cook by immersing in fat

References in periodicals archive ?
However, little is known about the effect of oil type on acrylamide formation in french-fried potatoes.
Commercial french-fried potatoes were soaked for 10, 20, or 40 min in 100 mL of high-performance liquid chromatography (HPLC) water.
Figure 1 provides a representative chromatogram that was obtained from analysis of french-fried potato extracts.
Sample chromatogram from analysis of french-fried potato extracts.
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