There is only one way to make real tasty Belgian fries.  (And don’t you call them never or never again “French 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 by hand the peeled potatoes 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. Heat the oil in the fryer to a maximum of 150°C. Put small portions of potato strips in hot oil and leave them up to 4 to 5'. 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 fries (the secret recipe)

big potatoes

salt

mayonaise

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.
A Recipe Guide For The Amateur Chef Belgian Cuisine
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.

Belgian fries

(the secret recipe)

There is only one way to make real tasty Belgian fries.  (And don’t you call them never or never again “French 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 by hand the peeled potatoes 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. Heat the oil in the fryer to a maximum of 150°C. Put small portions of potato strips in hot oil and leave them up to 4 to 5'. 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.

big potatoes

salt

mayonaise

a recipe guide for the amateur chef Belgian Cuisine