Belgian Fries
The original frites: thick-cut, twice-fried in the Belgian way, fluffy inside and shattering outside, with a bowl of mayonnaise for dipping, exactly as the friteries serve them.
The whole recipe in 60 seconds
Belgian Fries, in 5 ideas
- Twice-fried is the whole secret. The first fry cooks the center soft, the second, hotter fry builds the glass crust.
- Floury potatoes like russets are non-negotiable. Waxy potatoes fry up limp and hollow.
- A rest between fries lets the crust set. Frying straight through gives greasy, pale sticks.
- Salt goes on the second they leave the oil. While the surface is still glistening, so it actually sticks.
- Mayonnaise is the Belgian default, not ketchup, and a cone of paper is more than nostalgia. It keeps the bottom fries crisp.
What you need
Ingredients
- 3 lb russet potatoes
- 2 quarts beef tallow or neutral oil, for frying
- Fine sea salt
- 1 cup mayonnaise, to serve
How to make it
Method
Peel the potatoes and cut into thick batons, about 1/2 inch square. Soak in cold water for 30 minutes to wash off the starch, then drain and dry very thoroughly.
Heat the tallow or oil to 300 °F (150 °C). Fry the potatoes in batches for 6 to 8 minutes, until soft and just barely colored. Drain on a rack and rest at least 30 minutes.
Raise the oil to 375 °F (190 °C). Fry the rested potatoes again, in batches, for 2 to 3 minutes, until deep golden and crisp.
Drain, and salt immediately and generously.
Serve piled into a cone or a warm bowl, with the mayonnaise alongside for dipping.
Beef tallow is the traditional fat and the flavor difference is real; if you cannot find it, oil works, but try tallow once.