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In this article, you will find how to make tasty Belgian fries. Belgian fries are different from the French fries because they are thicker and are baked twice.Enjoy the fries!
Ingredients
- Bintjes or Yukon Gold or Russet potatoes
- Oil
- Mayonnaise (optional)
- Salt (optional)
Steps
Start by washing and peeling the potatoes.
Cut them into fries from about a 1 centimeter (0.4 in) square.Advertisement
Wash them in cold water. This way the most of the starch will be removed and it makes the fries more crispy and delicious.
Dry them with kitchen paper or a towel until they are completely dry.
Fry the fries. Pour the oil in a deep fryer and set at a temperature from 160°C (320°F). Do not overload the deep fryer otherwise, your fries will stick together and they will be not that tasty. Fry the fries for about 8 minutes (depending on how thick they are).
Take the fries out of the deep fryer and lay them into a bowl covered with kitchen paper. The kitchen paper will absorb the excess oil. Leave the fries alone for about 20 minutes.
Fry them for the second time. Set the temperature from the deep fryer at a temperature from 190°C (375°F), and fry them for about 2-4 minutes till they are crispy and golden brown. And lay them into the bowl with a new piece of kitchen paper, so that it can absorb the excess oil again.
Serve the fries with mayonnaise and a little salt if you prefer.Advertisement
Community Q&A
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- QuestionHow do I make a sauce?
DeauminiekCommunity AnswerThe sauce that is the most popular and most served with the Belgian Fries is Belgian mayonnaise.For Belgian Mayonnaise you need: 7 fl. oz. sunflower oil, 2 egg yolks, 0.5 tbs. natural vinegar, 0.5 tbs. mustard, lemon juice, and salt and pepper. 1. Whisk the egg yolks and add the vinegar and the mustard. 2. Add the sunflower oil very slowly while whisking the egg mixture. 3. Add some pepper and salt to taste. 4. If the mayonnaise is too thick, you can add some lemon juice or some extra vinegar. - QuestionWhat are the best English potatoes to use?
Community AnswerRusset potatoes are good, they are long, yet round so they are the perfect English style potatoes. - QuestionIn Step 6, why would one lay the fries in a bowl with kitchen paper to absorb the fat, only to put them all back in the deep fryer again in Step 7?
Community AnswerThe first frying cooks the inside of the fries. The second frying makes the outside of the fries extra crispy. Extra oil could make the fries soggy. Removing the extra oil helps the fries to get as crispy as possible.
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Tips
- You can use a Bintje or a Yukon Gold or Russet potato to make the fries.Thanks
- You can serve the fries with any kind of sauces such as mustard, pickles, etc.Thanks
- Do not slice the fries too thin. 1 centimeter (0.4 in) must do. Try to cut them into a square.Thanks
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Warnings
- Never put a lid on your deep fryer: this makes your fries wacky.Thanks
- Never put too many fries in the fryer as the fries will stick together and become too greasy.Thanks
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Things You'll Need
- Cutting board
- Sharp knife
- A deep fryer
- Kitchen paper or a towel
- Bowl
References
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