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- Belgian Fries
Belgian Fries
Ingredients
Step by step process
Preparation
- 1
Peel the potatoes and cut them into even sticks about 1×1 cm thick. Proper Belgian fries rely on a uniform cut so they fry evenly.
- 2
Rinse the fries under cold water until the water runs clear and excess starch is washed away.
- 3
Soak the fries in cold water for 30 minutes. For a firmer texture, you can add vinegar to the water.
- 4
Drain and dry the fries thoroughly with a clean kitchen towel until completely dry to prevent the oil from splattering during frying.
Frying
- 5
Preheat a deep fryer with enough oil to 140 °C, so they can float freely without sticking.
- 6
Fry the fries in small batches for 5-6 minutes, until softened but not colored. Stir occasionally with tongs.
- 7
Remove the fries onto a paper towel and let them rest for 10 minutes to evaporate surface moisture.
- 8
Increase the oil temperature to 175-180 °C and fry them a second time for 2-3 minutes, until golden brown and very crispy.
- 9
Shake off any excess oil immediately after frying and season the hot fries evenly with salt.
Serving
- 10
Serve immediately, as hot and crispy as possible, ideally in a tall cone or bowl.
- 11
Accompany with mayonnaise or your favorite dipping sauces and enjoy right away.
More tips:
For authentic flavor, fry in beef tallow in both stages. At home, canola oil with a high smoke point works well.
Ensure even thickness and thorough drying of the fries after soaking. Otherwise, they will cook unevenly and lose their crispiness.
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Topic: French Cuisine
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