When should fries be salted for proper adherence?

Salting fries immediately after frying is critical for achieving the proper adherence of salt to the surface of the fries. When fries are served hot and fresh from the fryer, the steam and moisture present create an ideal environment for the salt to stick effectively. The heat helps to dissolve the salt slightly, allowing it to bond better with the potato surface, enhancing flavor and ensuring an even distribution.

When fries are cooled or plated before salting, the moisture evaporates, making it more difficult for the salt to adhere properly. If salted after cooling, the fries may end up with uneven flavor distribution, where some fries have more salt than others, leading to a less enjoyable eating experience. Salting before frying is not appropriate either, as the fries would absorb too much salt during cooking and lose the desired crispness.