The name 'French fries' is an amusing misunderstanding. During the Second World War, American soldiers became acquainted with deep-fried potatoes in Belgium, which were designed to be sold from push-carts. French-speaking Belgian army soldiers generally took care of the push-carts.
The Americans naturally assumed that the French-speaking men were French.
The rest is history.

Original Belgian fries are the real thing.
The finest bintje potatoes, 1 cm thick wedges and fried first at 140°C, cooled and then finished at 180°C. The result is crisp, golden-brown potatoes, lightly salted, and served with mayonaise: one taste and you are in heaven.