Question: When was French Fried Potatoes first used?
About the article "French fries", section "France and other French-speaking countries".

Candidate passages:
Thomas Jefferson had "potatoes served in the French manner" at a White House dinner in 1802.
The expression "French Fried Potatoes" first occurs in print in English in the 1856 work "Cookery for Maids of All Work" by E Warren:"French Fried Potatoes.
– Cut new potatoes in thin slices, put them in boiling fat, and a little salt; fry both sides of a light golden brown colour; drain.
"In the early 20th century, the term "French fried" was being used in the sense of "deep-fried", for other foods such as onion rings or chicken.
It is unlikely that "French fried" refers to "frenching" in the sense of "julienning", which is not attested until after "French fried potatoes".
Previously, Frenching referred only to trimming meat off the shanks of chops. 
In France and other French-speaking countries, fried potatoes are formally "pommes de terre frites", but more commonly "pommes frites", "patates frites", or simply "frites".
The word ""aiguillettes"" or "allumettes" is used when the chips are very small and thin.
One enduring origin story holds that French Fries were invented by street vendors on the Pont Neuf bridge in Paris in 1789, just before the outbreak of the French revolution.
Eating potatoes was promoted in France by Parmentier, but he did not mention fried potatoes in particular.
Many Americans attribute the dish to France and offer as evidence a notation by U.S. President Thomas Jefferson.
""Pommes de terre frites à cru, en petites tranches"" ("Potatoes deep-fried while raw, in small cuttings") in a manuscript in Thomas Jefferson's hand (circa 1801–1809) and the recipe almost certainly comes from his French chef, Honoré Julien.
In addition, from 1813 on, recipes for what can be described as French fries occur in popular American cookbooks.
By the late 1850s, one of these uses the term "French fried potatoes".
"Frites" are the main ingredient in the Canadian dish of Québécois descent known in both Canadian English and French as poutine, consisting of fried potatoes covered with cheese curds and gravy, a dish with a growing number of variations.
Dinner, traditionally served early by international standards, starts around or even before 6 o'clock in the evening.
The old-fashioned Dutch dinner consists of one simple course: potatoes, meat and vegetables.
Traditionally potatoes with a large portion of vegetables and a small portion of meat with gravy, or a potato and vegetable stew.
A typical traditional Dutch dinner would include "stamppot" (Dutch mashed potato mixed with other mashed vegetables) and pea soup.
Vegetable stews served as side dishes are for example "rodekool met appeltjes" (red cabbage with apples), or "rode bieten" (beetroot).
Regular spices used in stews of this kind may be bay leaves, juniper berries, cloves, and vinegar, although strong spices are generally used sparingly.
Stews are often served with pickles, including "augurken" (gherkins) or cocktail onions ("zilveruitjes").
Due to the influx of other countries traditional meals have lost some popularity.
"Stamppot" is traditionally eaten in winter.
If there is a starter, it is usually soup.
The final course is a sweet dessert, traditionally yogurt with some sugar or "vla", thin milk pudding (cooked milk with custard).
The below listed meals have historic origins as meals for common laborers.
In the 17th to 19th century workers worked 10 to 16 hours on farms or in factories in unheated rooms, hence these meals are very heavy on calories and fat and were meant to replenish a laborer's energy.
Well-known Dutch dishes are:  "Hutspot", made with potatoes, carrots, and onions served with meats like "rookworst" (smoked sausage), slow-cooked meat, or bacon.
Before potatoes were introduced in Europe "hutspot" was made from parsnips, carrots, and onions  "Andijviestamppot", raw endive mashed with hot potatoes, served with diced fried "spek" (a kind of bacon)  "Hete bliksem" (literally Hot Lightning), boiled potatoes and green apples, served with "stroop" (treacle) or tossed with diced speck  "Zuurkoolstamppot", sauerkraut mashed with potatoes.
Served with fried bacon or a sausage.
Sometimes curry powder, raisins or slices of pineapple or banana are used to give a "stamppot" an exotic touch  "Boerenkoolstamppot", curly kale mixed with potatoes, served with gravy, mustard, and rookworst sausage.
It is one of the oldest and most popular Dutch dishes.
"Boerenkool" was mentioned in cookbooks from the year 1661.
1661 mashed potatoes were not used in this dish yet, although the sausage was already served with the cabbage in this dish.
The dish became popular after a few bad corn-seasons when potatoes became popular as food.
"Boerenkool" is high in carbohydrates, which makes it a popular meal for cold winter days  "Snert", also called erwtensoep, is a very thick pea soup that can be served either as a main dish or as an appetizer and is traditionally eaten during the winter.
"Snert" has a very thick consistency and often includes pieces of pork and rookworst and is almost a stew rather than a soup.
The thick consistency of the Dutch pea soup is often described as that "...you should be able to stand a spoon upright in a good pea soup".
It is customarily served with "roggebrood" (rye bread) spread with butter and topped with "katenspek", a variety of bacon which is first cooked and then smoked.
The meat from the soup may also be put on the rye bread and eaten with mustard.
Meat dishes include:  "Gehaktballen", meatballs (usually made of half pork, half beef)  "Slavink", minced meat wrapped in bacon  "Balkenbrij", a type of liverwurst and meatloaf.
The butter based gravy ("boterjus"), in which the meat has been fried and/or cooked, is also served.
A variant of this, eaten around the IJsselmeer, is "butter en eek", where vinegar is added to the gravy.
Flour dishes:  "Pannekoeken"  "Poffertjes" (miniature pancakes) and "spekdik" (a Northern variant with bacon).
"Wentelteefjes", similar to French toast).
"Broeder", a type of boiled pudding usually containing buckwheat, is a traditional dinner mainly in West Friesland.
Seafood: "Mosselen" (mussels) are quite popular and commonly served with french fries.  
Fried sweet potato features in a variety of dishes and cuisines including the popular sweet potato fries, a variation of French fries using sweet potato instead of potato.
In Guinea, fried sweet potatoes are known as Patates and are a popular part of Guinean cuisine.
In Guinea, sweet potatoes are more popular than potatoes, and more commonly used to make fries.
Goguma twigim is a fried sweet potato dish in Korean cuisine.
Kananga Phodi - Tawa is a dish of lightly battered and fried sweet potato in Indian cuisine. 
Gentle frying or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods.
While gentle frying is most notably used to cook fried eggs, it is also used for delicate fish tender cuts of meat sausages, and as a first step in fried potatoes.