How to Make Belgian Fries

We all love French fries, but do you know what type of fries the French like most? Belgian Fries! Belgian fries are distinctive from most fried because they are fried twice, giving them their distinctive golden crunch. The origin of fries is a subject of debate, but nowadays, even the French concede that the Belgians have them beat.

Grow Your Own Potatoes

Alright, this step is really more of a suggestion than a mandate but if you are interested in growing your own potatoes check out this article.

Prep Your Potatoes

Peel your potatoes and hand-cut them into sticks at least 1/2-inch thick. Rinse potatoes to remove excess starch, then pat dry.

The First Fry

Begin heating enough oil in a deep fryer or skillet deep enough to submerge a couple of handfuls of fries. When the temperature reaches 320 degrees Fahrenheit, put in a couple of handfuls — but no more — so as not to cool the oil too much. Fry for 5 to 8 minutes, depending on the thickness and the kind of potatoes, gently shaking the pan or deep fryer cage to prevent sticking.

Cool Em’ Off

Empty the fries into a large bowl lined with paper towels and let them cool down for half an hour.

The Second Fry

Increase the oil heat to 375 degrees, and refry the fries for 2 to 3 minutes, until they’re crispy and golden brown.

Serve Em’

Serve with salt, mayonnaise and a beer … the Belgian way!

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