Belgian French Fries

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

Ingredients

• Large starchy 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. Place 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 paper towels.
4. Heat the oil in a deep fryer or a large high-sided pan. The ideal temperature for the first frying is about 130-150 °C.
5. Add the potatoes to the not-too-hot oil and fry them for about 5-7 minutes. This first frying is to cook the inside without coloring the outside too much.
6. Drain them and let them cool completely on a tray with absorbent paper.
7. Reheat the oil to a higher temperature, about 175-190 °C, for the second frying.
8. Immerse the potatoes again in the hot oil for 2-3 minutes or until golden and crispy.
9. Drain them again and place them on absorbent paper, then salt them with coarse salt to taste.

Fun Facts

Belgian “frites” are traditionally fried in lard instead of vegetable oil, although this practice is less common today. In addition, in Belgium it is traditional 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 wooden fork.

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