How to make PERFECT Belgian-Style Fries (frites?)! 🇧🇪

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile, while canola oil is often less expensive.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

malt vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang with a different flavor profile.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and have a longer shelf life.

Peel the fin G potatoes using a peeler or knife.

Cut the potatoes into the desired fry shape, thinner for crunchier fries.

Fill a bowl with water and add the cut fries to soak.

Cover the soaking potatoes with a towel and let them soak for several hours to remove excess starch.

Drain the fries and pat them dry with kitchen towels, then let them sit for an additional 10 minutes to dry thoroughly.

Heat vegetable oil in a large pot to 160°C (320°F).

Fry the potatoes in batches for 4-7 minutes until soft but not browned, making sure they don't stick together.

Remove the fries and let them cool on paper towels for about 30 minutes.

Increase the oil temperature to 190°C (374°F).

Fry the potatoes again in batches for 2 minutes until golden brown and crispy.

Remove the fries and drain on paper towels again.

Season with salt immediately after frying.

Serve with mayonnaise for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens