How to make Real Belgian Fries?
The secret to Real Belgian fries is the right potato and deep-frying not once, but twice!
1. The right potato
Preferably you want to have a good and large potato that's fairly flowery. A couple of good examples are:
- Bintje
- Agria
- Désirée
- Première
- Santé
Peel the potatoes and cut into similar bars, roughly 1 by 1 cm. Be careful not to make them too narrow or thick. Rinse the potato bars in cold water to remove the excess starch and dry them thoroughly.
2. Which fat
It is a matter of taste, but the Belgians traditionally fry their fries in 100% beef tallow. These days, however, you see more variation in frying fats and oils. If you prefer a more vegetable alternative you can go for peanut or sunflower oil.
Olive oil is not recommended because it cannot cope with the temperatures. Releasing toxic substances.
3. Let your fries sing
Heat your fat or oil to 150°C and let your fries swim for 4 or 5 minutes. In Belgium we call this "pre-frying" and the purpose is to cook the raw potato.
During pre-frying, your fries lose a large part of their moisture. If the temperature is too high, the fries sear too quickly, so that not enough moisture can escape.
When the fries begin to sing (they bubble to the surface) remove them from the fat and shake them.
4. Cooling down
Spread the fries and let them cool for at least half an hour, preferably longer. The fries then cool to room temperature and that is important. The greater the temperature difference of the fries and oil when frying, the better.
5. Frying
Heat your fat or oil to 180°C degrees and place your pre-fried fries in the oil. Let them swim for a few minutes so that they are nice and crisp!
6. Serve
Gently remove the fries from the oil and shake them. Sprinkle them with salt and Bon appetit!
