Belgian Fries
Ingredients
Directions
Prepare the potatoes
Preheat the deep fat fryer to 160 °C (320 °F).
Peel the potatoes.
Cut the potatoes into slices 1 cm (just under ½ inch) thick.
Cut the slices into chips/fries 1 cm thick.
Place the chips in a colander and rinse well under cold running water.
Drain the chips and dry them well on kitchen paper.
First fry
Place the chips in the fryer basket, lower into the oil, cover the fryer, and fry for 8–10 minutes until softened but not coloured.
If necessary, fry in batches depending on fryer size.
Remove the chips from the fryer and shake the basket to drain well.
Set the chips aside, covered with kitchen paper, for up to 30 minutes.
Second fry and serve
Raise the deep fat fryer temperature to 190 °C (375 °F) and ensure it reaches this temperature.
Fry the chips again, in batches if necessary, for 3–5 minutes or until crisp and golden.
Do not cover the fryer when frying the second time.
Drain the chips well on kitchen paper, season with salt, and serve immediately.
Serve with mayonnaise (not vinegar) or with Belgian mussels for an authentic Belgian taste.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Potatoes
- Starchy body that softens inside and crisps on the outside when fried.
- Oil
- Heat transfer medium that cooks the potatoes quickly and drives browning and crispness.
The step that matters
Second fry at higher heat. The first fry at 160 °C softens the potato interior through cooking. Raising the oil to 190 °C for the second fry drives off surface moisture, so the outside becomes crisp and golden rather than greasy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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