In Belgium you can find in the towns and villages on the market squares and other public places typical stalls with the name 'Frituur' or 'Friterie' selling this delicacy, with different preparations of meat and sauces.
There is only one way to make real tasty Belgian fries. Choose the most suitable potato variety. These are the mushy potato varieties such as “Bintje”. Choose the right oil. Vegetable oil is OK, but “ossenwit” (beef fat) gives the best Cut the peeled and uncooked potatoes by hand into sticks of up to 1 cm thick. Wash away the starch under running water in a colander. Pat dry the potato strips in a kitchen towel. They should definitely not be damp.

Belgian fries (the secret recipe)

salt mayonaise
big potatoes
Heat the oil in the fryer to a maximum of 150°C. Put small portions of potato strips in hot oil and let poach up to 3 to 4 minutes. They should definitely not get a dark color. Remove from the oil, drain and put them away, uncovered, until they are cooled down to room temperature. So that's at least 30 minutes. Heat the oil again, but now up to 180°C. Put small portions of fries in the oil and allow a few minutes until they have the proper golden color. Remove them from the fat, shake them off and put them in a bowl covered with a paper towel. Dry them. Remove the paper towel and sprinkle with salt. Serve these fries with homemade mayonnaise.
Belgian Cuisine
Creative Cooking the fiery passion

taste and tradition

In Belgium you can find in the towns and villages on the market squares and other public places typical stalls with the name 'Frituur' or 'Friterie' selling this delicacy, with different preparations of meat and sauces.
There is only one way to make real tasty Belgian fries. Choose the most suitable potato variety. These are the mushy potato varieties such as “Bintje”. Choose the right oil. Vegetable oil is OK, but “ossenwit” (beef fat) gives the best flavor. Cut the peeled and uncooked potatoes by hand into sticks of up to 1 cm thick. Wash away the starch under running water in a colander. Pat dry the potato strips in a kitchen towel. They should definitely not be damp.
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Belgian fries

(the secret recipe)

Belgian Cuisine taste and tradition
Heat the oil in the fryer to a maximum of 150°C. Put small portions of potato strips in hot oil and let poach up to 3 to 4 minutes. They should definitely not get a dark color. Remove from the oil, drain and put them away, uncovered, until they are cooled down to room temperature. So that's at least 30 minutes. Heat the oil again, but now up to 180°C. Put small portions of fries in the oil and allow a few minutes until they have the proper golden color. Remove them from the fat, shake them off and put them in a bowl covered with a paper towel. Dry them. Remove the paper towel and sprinkle with salt. Serve these fries with homemade mayonnaise.
Directions
salt mayonaise
big potatoes
Ingredients