The introduction of potatoes to Europe in the late 16th century had a significant impact on the continent's food culture. While many countries were slow to adopt potatoes as a staple food, France is often cited as one of the European nations where acceptance was particularly delayed.

Initially, when potatoes were introduced to Europe, they faced suspicion and reluctance among various societies. People were unfamiliar with this new crop, and there were misconceptions about its edibility and potential uses. In France, potatoes were initially considered suitable only for livestock feed or as a curiosity for the wealthy to cultivate in their gardens. The prevailing belief was that potatoes were not fit for human consumption and were even thought to cause various ailments.

The acceptance of potatoes as a food crop began to change gradually over time. One significant event that helped popularize potatoes in France was a concerted effort by agronomist Antoine-Augustin Parmentier in the 18th century. Parmentier advocated for the consumption of potatoes and worked to dispel myths about their harmful effects. He even used reverse psychology, surrounding his potato fields with guards during the day and removing them at night, encouraging people to steal the crop and plant it themselves. This strategy led to increased interest and cultivation of potatoes among the general population.

Despite initial skepticism, the nutritional value and versatility of potatoes eventually became apparent, leading to their widespread acceptance as a staple food across Europe, including in France. Today, potatoes are a fundamental ingredient in French cuisine, featured in various dishes such as pommes frites (French fries) and gratin dauphinois (potato gratin), showcasing the successful integration of this once-misunderstood crop into the culinary traditions of France and the wider European continent.