Belgian Fries

Belgian Fries Recipe - Authentic Potato Fries from Belgium

Region / culture: Belgium | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Belgian fries, known for their crispy exterior and fluffy interior, are a beloved snack and side dish worldwide. Unlike regular fries, Belgian fries are distinguished by their double-frying technique, which ensures a perfect texture. This recipe will guide you through creating authentic Belgian fries, a simple yet delicious treat that can elevate any meal.

History

The origin of fries is a hotly debated topic, with both Belgium and France claiming to have invented them. However, the method of double-frying potatoes is widely attributed to Belgium, where fries have been a staple since the late 17th century. Initially, Belgians fried small fish as a primary food source, but when rivers froze in winter, they turned to potatoes, cutting and frying them in the same manner as the fish.

Ingredients

900 g (2 lb) of potatoes, such as Maris Piper or King Edward, Dissiree
oil for deep frying
salt

How to prepare

1. Preheat the deep fat fryer to 160°C/320°F. Peel the potatoes and cut them into slices that are 1 cm/just under 0.5 inch thick. Cut the slices into chips/fries that are also 1 cm/just under 0.5 inch thick.
2. Place the chips in a colander and rinse them well under cold running water. Then, drain and dry them thoroughly on kitchen paper.
3. Place the chips in the basket and lower it into the oil. Cover the fryer and fry for 8–10 minutes until the chips are softened but not colored. You may need to do this in batches depending on the size of your fryer.
4. Remove the chips from the fryer and shake the basket to drain them well. Set them aside and cover them with kitchen paper for up to 30 minutes.
5. Turn the deep fat fryer up to 190°C/375°F, ensuring that it has reached this temperature.
6. Fry the chips again, in batches if necessary, for 3–5 minutes or until they are crisp and golden. Do not cover the pan when frying them for the second time.
7. To serve, drain the chips well on kitchen paper, season them with salt, and serve immediately. For an authentic Belgian taste, serve them with Mayonnaise (not vinegar) or with Belgian Mussels.

Variations

For a healthier twist, try oven-baking the fries instead of deep-frying. Seasoning variations like garlic parmesan or spicy cajun can add an exciting flavor profile to the traditional recipe.

Cooking Tips & Tricks

For the best results, choose high-starch potatoes like Maris Piper or King Edward, as they fry up crisper and with a fluffy interior. Ensure the potatoes are dried thoroughly after rinsing to prevent oil splatter. The key to perfect Belgian fries is the double-frying technique; the first fry cooks them through, and the second fry at a higher temperature crisps them up.

Serving Suggestions

Belgian fries are traditionally served with mayonnaise or alongside Belgian mussels for an authentic experience. However, they're also a versatile side that pairs well with a variety of dishes, including burgers, grilled meats, and salads.

Cooking Techniques

The double-frying technique is crucial for achieving the signature texture of Belgian fries. The first fry at a lower temperature cooks the potatoes, while the second fry at a higher temperature crisps them up.

Ingredient Substitutions

For a different flavor or dietary needs, sweet potatoes can be used instead of regular potatoes. For frying, alternative oils like sunflower or vegetable oil can be used if preferred.

Make Ahead Tips

The first fry of the Belgian fries can be done ahead of time, with the second fry just before serving to ensure they're crispy and fresh.

Presentation Ideas

Serve Belgian fries in a paper cone with a side of mayonnaise or your choice of dipping sauce for an authentic street-food experience. Garnishing with fresh herbs like parsley can add color and flavor.

Pairing Recommendations

Belgian fries pair excellently with a variety of beers, especially Belgian ales, which complement their rich flavor. They also go well with soft drinks for a non-alcoholic option.

Storage and Reheating Instructions

Store leftover Belgian fries in an airtight container in the refrigerator for up to two days. Reheat in an oven or air fryer to restore their crispiness, as microwaving can make them soggy.

Nutrition Information

Calories per serving

A serving of Belgian fries contains approximately 427 calories. While delicious, they should be enjoyed in moderation as part of a balanced diet.

Carbohydrates

A serving of Belgian fries primarily provides carbohydrates, with approximately 63 grams per serving. Carbohydrates are a vital energy source, but it's important to consume them in moderation, especially if you're monitoring your intake.

Fats

Due to the deep-frying process, Belgian fries are high in fats, with around 17 grams per serving. The type of oil used for frying can affect the healthiness of the fats, with options like canola or peanut oil being preferable due to their higher smoke points and lower saturated fat content.

Proteins

Belgian fries contain a minimal amount of protein, roughly 7 grams per serving. As fries are primarily a carbohydrate-rich food, incorporating a protein source into your meal can help balance your diet.

Vitamins and minerals

Potatoes are a good source of several vitamins and minerals, including Vitamin C, B6, and potassium. However, the deep-frying process can reduce their vitamin content, so it's beneficial to include a variety of other nutrient-rich foods in your diet.

Alergens

Belgian fries are naturally gluten-free and vegan, making them suitable for individuals with common food allergies or dietary restrictions. However, cross-contamination can occur in kitchens that also process allergens, so it's always best to check.

Summary

Belgian fries offer a mix of carbohydrates, fats, and a small amount of protein, with a moderate calorie count. While they provide some vitamins and minerals, their nutritional value can be enhanced by pairing them with other healthy foods.

Summary

Belgian fries are a delicious and iconic dish known for their double-fried perfection. This recipe offers a step-by-step guide to creating authentic Belgian fries at home, complete with cooking tips, nutritional information, and serving suggestions. Whether enjoyed as a snack or a side, Belgian fries are sure to be a hit.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a sunny afternoon, and I was browsing through an old cookbook that belonged to my great-grandmother. As I flipped through the pages, a faded piece of paper fell out onto my lap. Curious, I picked it up and saw that it was a handwritten recipe for Belgian Fries.

I had always been intrigued by the idea of making my own fries from scratch, so I decided to give it a try. The recipe was simple enough, calling for just potatoes, oil, and salt. But what set these fries apart was the technique used to cook them.

According to the recipe, the key to making authentic Belgian Fries was to fry them twice. The first fry was done at a lower temperature to cook the potatoes through, while the second fry was done at a higher temperature to achieve that crispy, golden exterior.

Excited to try out this new method, I gathered all the ingredients and got to work. I peeled and cut the potatoes into thin strips, just like the recipe instructed. Then, I carefully heated the oil and dropped in the first batch of fries.

As the potatoes sizzled in the hot oil, I couldn't help but feel a sense of satisfaction. The kitchen was filled with the comforting aroma of frying potatoes, and I knew that this was going to be something special.

After the first fry, I removed the potatoes from the oil and let them cool on a paper towel. They were already starting to look delicious, but I knew that the best was yet to come.

For the second fry, I heated the oil to a higher temperature and added the partially cooked fries back in. As they bubbled and crisped up, I could hardly contain my excitement. These were going to be the best fries I had ever made.

Finally, after the second fry was done, I carefully removed the fries from the oil and sprinkled them with a generous amount of salt. I couldn't wait to taste them.

As I took my first bite, I was transported to another world. The fries were crispy on the outside and fluffy on the inside, just like they were supposed to be. The flavor was unlike any other fries I had ever tasted before. It was a perfect balance of saltiness and potato goodness.

From that moment on, Belgian Fries became a staple in my kitchen. I made them for family gatherings, potlucks, and just for myself on lazy Sunday afternoons. Everyone who tried them raved about how delicious they were, and I couldn't help but feel proud of my newfound culinary skill.

As time went on, I started experimenting with different seasonings and dipping sauces to accompany the fries. I discovered that they paired perfectly with mayonnaise, ketchup, or even a drizzle of truffle oil for a touch of luxury.

But no matter how I dressed them up, the true star of the show was always the humble potato. It was amazing to think that such a simple ingredient could be transformed into something so extraordinary with just a little bit of time and care.

I often wonder about the person who originally wrote down this recipe for Belgian Fries. Did they learn it from their own grandmother, just like I did? Were they a chef in a bustling restaurant, serving up plate after plate of these delicious fries to hungry customers?

I may never know the answers to these questions, but one thing is for sure - I am grateful to have stumbled upon this recipe and made it my own. It has brought me so much joy and satisfaction over the years, and I know that it will continue to be a beloved favorite in my family for generations to come.