Frieten Belgian French Fries
Crispy on the outside, fluffy on the inside, Frieten Belgian French Fries are the pinnacle of fry perfection, and here's your chance to master this iconic treat at home! Crafted from large russet potatoes and traditionally double-fried in rich beef tallow or vegetable oil, these golden delights boast an irresistible crunch that puts any fast-food fries to shame. The secret lies in a meticulous two-step frying method that involves soaking the potatoes to remove excess starch, frying them first at a lower temperature to cook through, and then crisping them to golden perfection at a higher heat. Seasoned with a touch of salt and best served piping hot with creamy mayonnaise, tangy aioli, or ketchup on the side, these authentic Belgian fries are a snack-time sensation. Perfect for sharing but hard to resist, they’ll take your love for French fries to gourmet levels!
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Recipe Information
Ingredients
- 4 pieces Large russet potatoes
- 2000 ml Beef tallow or vegetable oil
- 2 teaspoons Salt
Instructions
Peel the russet potatoes and cut them into uniform batons, about 1 cm thick. You can use a mandoline or a sharp knife for consistency in size.
Place the cut potatoes in a large bowl and cover them with cold water. Let them soak for at least 30 minutes to remove excess starch. This step helps achieve a crispy texture.
Drain the potatoes and thoroughly pat them dry using a clean kitchen towel or paper towels. It's crucial to remove as much moisture as possible to prevent oil splattering during frying.
In a deep fryer or a large heavy-bottomed pot, heat the beef tallow or vegetable oil to 150°C (300°F). Use a thermometer to ensure consistent temperature control.
Working in small batches, fry the potatoes for approximately 5-6 minutes until they are soft but not browned. This is the first stage of the frying process. Remove the fries using a slotted spoon or spider strainer and drain them on a baking sheet lined with paper towels. Allow them to cool completely.
Increase the oil temperature to 180°C (350°F). Fry the cooled potatoes in batches for the second time, about 3-4 minutes per batch, or until they are golden brown and crispy.
Remove the fries from the oil and drain them on fresh paper towels. Sprinkle immediately with salt to taste while they are still hot.
Serve the Belgian fries sizzling hot with your favorite dipping sauces such as mayonnaise, aioli, or ketchup.
Nutrition Facts
Calories |
19253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2007.5 g | 2574% | |
| Saturated Fat | 1003.4 g | 5017% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1906 mg | 635% | |
| Sodium | 3968 mg | 173% | |
| Total Carbohydrate | 256.8 g | 93% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 8.8 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 6400 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
