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  1. Belgian Fries

  2. potatoes

  3. oil

  4. salt

  5. Start by peeling some potatoes. Cut them in slices 1 cm (3/8")

  6. thick and finally cut them into fries of 1 cm square. Dry the fries

  7. well in paper or a towel before putting them into the oil.

  8. Note: some people like to put them in cold water for a few minutes:

  9. this washes out much of the starch and tends to make them less

  10. sticky after the first frying and more crispy after the second.

  11. Heat the oil in a hot frying pan or deep fryer to a temperature of

  12. 160 C (320 F). Put in a handful of fries: not more at once because

  13. the oil will cool down too much. Fry for a few minutes (4-8 depending

  14. on the thickness and the kind of potatoes), stir regularly to

  15. prevent sticking. Put the fries into a large bowl with kitchen

  16. paper and let them 'sweat' for at least 1/2 hour.

  17. 190 C (375 F) and fry for 2 minutes until crispy

  18. and golden brown. This way the fries will be crispy on the outside

  19. and soft on the inside, the way they should be!

  20. Serve with a little salt and some mayonnaise.

  21. Notes:

  22. Do not slice them too thin (see below). 1 cm square is the perfect

  23. dimension.

  24. Try to cut them rectangular: pointed ends tend to burn. You'll need

  25. more potatoes of course.

  26. Do not put in too many fries at once: the oil will cool down and your fries will be too wacky and greasy.

  27. Do not fry them the first time until they become brown.

  28. Never put a lid on your frying pan: this makes your fries wacky.

  29. Never use frozen fries!

  30. French fries (also known as Pommes Allumettes) are thinner then

  31. the real ones. They taste OK but are a lot more greasy! They are

  32. fried only once at 180 C.

  33. 1,5 mm thick, fry once

  34. Pommes Gauffre (cut with a special knife).

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