Belgian Fries

Belgian fries are famous for being crispy on the outside and soft on the inside. Here’s how to prepare them:

Ingredients

• Large floury potatoes
• Seed oil or peanut oil for frying
• Salt (usually coarse salt)

Preparation

1. Peel the potatoes and cut them into sticks about 1 cm thick.
2. Put the potato sticks in cold water to remove excess starch and to prevent them from turning black.
3. Drain them and dry them very well with a clean cloth or kitchen paper.
4. Heat the oil in a deep fryer or a large deep-sided pan. The ideal temperature for the first cook is about 130-150 °C.
5. Add the potatoes to the not-too-hot oil and fry for about 5-7 minutes. This first frying is to cook the inside without browning the outside too much.
6. Drain and let them cool completely on a tray with paper towels.
7. Heat the oil to a higher temperature, about 175-190 °C, for the second frying.
8. Immerse the potatoes in the hot oil again for 2-3 minutes or until they are golden and crispy.
9. Drain them again and lay them on paper towels, then salt them with coarse salt to taste.

Curiosity

Traditionally, Belgian “frites” were fried in lard rather than vegetable oil, although this practice is less common today. Moreover, in Belgium, it is customary to accompany these delicious fries with a variety of sauces, the most classic of which is mayonnaise. Another distinctive element is the way they are served, often in a paper cone with a small wooden fork.

Enjoy your Belgian fries, perhaps accompanied by a cold Belgian beer to stay true to tradition!