Belgian Fries
The recipe for Belgian fries is an institution in Belgium. The secret to their lightness lies in a two-step cooking process. The fries are first fried in fat at
The recipe for Belgian fries is an institution in Belgium. The secret to their lightness lies in a two-step cooking process. The fries are first fried in fat at 160°C, then left to rest before being fried again at 180°C to achieve a crispy exterior and tender interior.
Time
55 min. =
20 min. +
20 min. +
15 min.
Utensils
1 knife1 kitchen towel1 deep fryer1 thermometer
Ingredients for 4 parts
Steps
- Peel the potatoes and rinse them quickly with clear water.
- Cut the potatoes into sticks about 1 cm thick.
- Dry the raw fries without rinsing them with water to preserve the starch.
- Fry the potatoes in fat heated to 160°C for 8 to 10 minutes, then drain them.
- Let the fries rest for 15 minutes to form a thin crust.
- Heat the fat to 180°C and fry the potatoes again for 4 to 5 minutes.
- Drain the fries and salt them to taste.