100 Hours in Brussels, Belgium! (Full Documentary) Belgian Fries, Waffles and Flemish Stew!

Peel and cut the potatoes into thick strips.

Soak the potato strips in cold water for at least 30 minutes to remove excess starch.

Drain the potatoes and pat them dry with a towel.

Heat vegetable oil in a deep fryer or large pot to 325°F (160°C).

Fry the potatoes in batches for about 5-6 minutes until soft but not browned.

Remove the fries and drain on paper towels.

Increase the oil temperature to 375°F (190°C).

Fry the potatoes again in batches for 3-4 minutes until golden brown and crispy.

Remove the fries and drain on paper towels again.

Season the fries with salt while they are still hot.

Serve the fries with a variety of dipping sauces like mayonnaise and samurai sauce.

Garnish with chopped parsley if desired.

Equipment Needed

Dietary

Allergens