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Belgian fries on a white platter

Belgian Fries

Belgian Fries - the perfect side, period! Pillow soft and moist and deliciously crispy with a golden brown color and enhanced flavor from duck fat.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Resting Time: 30 minutes
Total Time: 15 minutes
Course: Side Dish, Snack
Cuisine: Belgium
Servings: 4 people
Calories: 179kcal
Author: Marwin Brown

Ingredients

  • 3 to 4 cups oil for frying animal fat preferred or a combo vegetable oil + animal fat of choice
  • 2 pounds russet potatoes peeled, rinsed and dried
  • salt to taste

Instructions

  • Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan. Heat the oil to 300°F.
  • Cut the potatoes into sticks about an ½ inch wide and 3 inches long. Use your judgment but you want long and thick.
  • Rinse potatoes in several changes of cold water in bowl until water is clear. Drain in a colander and spread potatoes out in 1 layer on several layers of paper towels to drain, then pat dry.
  • When the oil has reached the desired temperature, fry the potatoes in (3-4) batches for 3 to 4 minutes per batch. They should be lightly colored but not browned. Be sure to bring the temperature of the oil back to 300°F in between batches. Let cool and rest for at least 30 minutes.
  • Heat the oil to 350°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve.

Notes

  1. After initial frying the fries can rest for several hours at room temperature until you are ready for the second frying.
  2. Choose older russet potatoes not young versions that don't have sufficient enough amount of starch.
  3. Cut the potatoes into thicker cuts (1in thick). Note if you're accustomed to cooking skinny fries, these will require a slightly longer time to cook
  4. Fry the potatoes twice. The first time fry at a lower temperature to cook them through and makes them tender. The second time after they've cooled frying again turns them golden brown and deliciously crisp.
  5. Animal fat works best. I used duck fat. Typically in Belgium they use cow, ox, or even horse fat lord help me.
  6. Don't put too many raw potato strips into the fryer for the first frying! The temperature of the oil will drop down dramatically, the water in the potatoes will not escape quickly enough and thus the result will be too greasy. For a perfect final result, you need to pay close attention to the first frying. The second frying will not correct any mistakes made earlier.
  7. Don't cover the potatoes to keep them hot as they will turn soft and limp.

Nutrition

Calories: 179kcal | Carbohydrates: 40g | Protein: 4g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 11mg | Potassium: 945mg | Fiber: 2g | Sugar: 1g | Vitamin C: 13mg | Calcium: 29mg | Iron: 1.9mg
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