There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.
You won't need a lot of special equipment, but a few items are essential. If you own an electric deep fryer, you're all set. If not, a 4-quart fryer with a basket insert and a separate deep-fat thermometer is your next choice. In a pinch, use a heavy pot that is at least 5 inches deep, a long-handled fried-food skimmer or very large long-handled slotted spoon, and a deep-fat thermometer.
Keep in mind that the older the potato, the better it is for making fries. Never make fries with young potatoes as they have not had time to develop sufficient starch.
The size of the fries is a very personal matter. Some people like them very thin and crunchy. Others prefer them quite large so that they can be crispy on the outside and soft in the center. Experiment to find the size you like best. Very thinly cut potato sticks need a shorter frying time, and the thicker ones take a little longer.
Note: When frying anything in deep fat, always keep a lid close by. In case of fire, turn off the heat and cover the pan.
Ingredients
Serves 4 to 6
Step 1
Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325°F.
Step 2
Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
Step 3
When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
Step 4
Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.
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Reviews (26)
Back to TopThe recipe sounds good, but proper Belgian frîtes are fried in tallow, not vegetable oil. Which makes them taste even better.
rattus
Vail, CO
6/7/2020
Perfection--I think this is how I'll make fries going forward!
ndxn
Phoenix, AZ via Maui, HI
7/27/2018
I have made these frites twice and they have never gone wrong - they are delicious! I served them with a pesto mayo (4-1 ratio of mayo/pesto) and they are outrageously delicious. I've never had one fry left on any plate. Make sure to use great sea salt!
ckarasawa
NYC
3/21/2015
I would agree with one reviewer who suggested soaking the potatoes (and drying thoroughly) before frying. In fact, I soak them several times briefly until the water is clear. They are delightfully crunchy every time.
CurtisStotlar
2/9/2011
I was a bit disappointed with this recipe. A few of my fries came out crispy, but most were only crispy in places. I had actually vowed never to try make my own fries again because they're always lousy and mush. But, I decided to try one more time. I found the recipe below which instructs you to put the fries in an ice bath, then rinse before drying. Additionally, it also instructs lower temperature for the first batch and higher for the second. It also gave a cooling time of about 30 minutes. I had not waited that long on my first attempt. I'll definitely be making them in the future!! //m.fonts4kids.com/recipes/foo d/views/Belgian-Fries-with-Sauce- Andalouse-232003
jacobsjd
Orlando, FL
3/25/2010
According to the ( The One and Only Belgian Fries website ) Actually the first batch should be 320 degrees and the second 375 degrees... Quote : high time time for a (simple) definition of what makes fries Belgian Fries ( Frites ) : freshly cut, irregularly shaped cooked (fried) twice fluffy on the inside, crispy on the outside a distinct potato taste at least 10 mm thick preferably served in a paper cone If 1 of these characteristics is absent, please do not use the term Belgian Fries, just call them fries (or French fries if you prefer).
captcook66
Toronto
2/28/2010
Frites with a good steak and a cold Belgian beer! What could be better? Don't forget the salt immediately after the second frying and serve with mayo on the side if you must.
vanisland
Canada
10/18/2008
I don't know why the reviews digressed into ridiculousness for a while, but let's get back to business! The double cooking is so classic and so good! Do use a starchy potato (a Russet) and season immediately after second frying. I made a simple garlic aioli (commercial mayonnaise and roasted garlic) to go with them and it was yummy!
Anonymous
Northern Virginia (right outside of D.C.)
6/2/2007
It was good overall. I did not have a fryer so I used a pot and candy thermometer. I don't know what I did wrong but the frites were a much darker brown than they are when you get them at a restaurant (but they tasted fine). Anyway the recipe didn't say this but I figured out that the temperature actually drops almost 100 degrees (from 325 down to about 225) while you are cooking the fries. At first I thought I had to try to keep the temp at 325 the whole time the frites were cooking but I don't think that's even possible. I guess that's why it says to bring the temperature back up to 325 in between batches. I used russets and safflower oil, and it's a good thing I used a heat-tolerant oil too because when I put the first batch in the pot bubbled over. Don't be cavalier and ignore the advice in the recipe: have a lid ready!
eeeeaaii
New York, NY
2/15/2007
I dropped the foie gras in the deep fryer for twelve seconds and it vanished. So I took a piece of good hearty artisan bread and dunked it in the grease. Can't wait to serve it at my next dinner party. Cheers
chefvanella
charlotte, nc
2/1/2007
I received a 100# bag of persimmons as a holiday gift and decided to try the belgian fry recipe. I quartered each from stem to navel. After several tries, I determined the first cooking should be at 375 degrees for 12 seconds. The second fry worked best at 400 degrees for 4 seconds. Sprinkle with bakers sugar immediately because they are really sour. The seeds remained nice and chewy.
yanni1
Omaha
1/10/2007
I really didn't even expect the fries to be this good. For me the second frying took a couple of minutes longer than the recipe suggested. I also made sauce andolaise and they were wonderful together.
Anonymous
Lafayette, LA
7/26/2006
I made these last night for a great Valentine's day dinner - superb! My only suggestion (and this is also done by my Belgian friends) soak the cut potatos overnight in cold water. This does not discolour the fries but, takes out the excess starch which makes for super crispy fries that are golden on the inside.
Anonymous
Vancouver, BC
2/16/2006
These really are good. Had them with a filet mignon with blue cheese butter and Brussels sprouts. The timing is a bit tricky but kept them warm after re-fryng each batch by popping them on a cookie sheet lined with paper bags in a low oven.
Anonymous
2/27/2005
This is so great and so easy. Cut the fries on the small size to be sure they get crispy. I fried mine at 350 in a deep frier for 5 minutes twice. Definately cook themn twice as directed and serve piping hot. Sprinkle with seasoning salt for really yummy ones.
Anonymous
South Carolina
1/20/2005
