How to make REAL Belgian Fries!





Welcome fry-lover to the one and only recipe for Belgian Fries. Over 100.000 were 'surfed' before you (not including the 4355 visitors of the previous version).

Follow these instructions carefully and enjoy the wonderful taste of the real Belgian Fries.

The Recipe

Start by peeling some potatoes. Cut them in slices 1 cm (3/8") thick and finally cut them into fries of 1 cm square. Dry the fries well in paper or a towel before putting them into the oil.

    Note: some people like to put them in cold water for a few minutes: this washes out much of the starch and tends to make them less sticky after the first frying and more crispy after the second.


Heat the oil in a hot frying pan or deep fryer to a temperature of 160C (320F). Put in a handfull of fries: not more at once because the oil will cool down too much. Fry for a few minutes (4-8 depending on the thickness and the kind of potatoes), stir regularly to prevent sticking. Put the fries into a large bowl with kitchenpaper and let them 'sweat' for at least 1/2 hour.


Finally heat to 190C (375F) and fry for 2 minutes until crispy and golden brown. This way the fries will be crispy on the outside and soft on the inside, the way they should be!


Serve with a little salt (no vinegar pleeeeease) and some mayonnaise.


A list of No-no's

  • Do not slice them too thin (see below). 1 cm square is the perfect dimension. Try to cut them rectangular: pointed ends tend to burn. You'll need more patatoes of course.
  • Do not put in too many fries at once: the oil will cool down and your fries will be too wacky and greasy.
  • Do not fry them the first time until they become brown.
  • Never put a lid on your frying pan: this makes your fries wacky.
  • Never use frozen fries! Go to a McDonalds if you like them ...

Variations

French fries (also known as Pommes Allumettes) are thinner then the real ones. They taste OK but are a lot more greasy! They are fried only once at 180C.

Other variaties include Pommes Paille (1,5 mm thick, fry once) and ...

Pommes Gauffre (cut with a special knife).


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The next update of this page will contain information on the kind of potatoes and oil you best use. If you want to be notified of this update, please send me an e-mail.


Copyright © 1996 Michel A. Mes. All rights reserved.
Created on December 9th, 1995. Last updated on November 14th, 1996
E-mail: michel@netwise.be