Belgian Frites
Crispy on the outside and fluffy on the inside, these classic Belgian frites are double-fried for the perfect texture. They are a delicious and satisfying side dish that pairs well with many meals.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 458 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1,000 gpotato, peeled, cut into 1 cm thick sticks
- 1,000 mlvegetable oil
- 1 pinchsalt
Equipment
slotted spoon · deep fryer (optional) · thermometer · large bowl · large pot · wire rack · baking sheet · kitchen towel
The method
Step by step
- 1
Rinse the cut potatoes thoroughly under cold water until the water runs clear.
About 2 min
Cook’s note: Rinsing removes excess starch, which helps achieve a crispier fry.
- 2
Place the rinsed potatoes in a large bowl and cover them with fresh cold water. Let them soak for at least 15 minutes, or up to several hours.
About 15 min
Cook’s note: Soaking further reduces starch and helps prevent the fries from sticking together.
- 3
Drain the potatoes completely and pat them very dry with a clean kitchen towel. This is a crucial step for crispiness.
About 3 min
Cook’s note: Any remaining water can cause the oil to splatter dangerously.
- 4
Heat the vegetable oil in a large heavy-bottomed pot or deep fryer to 140°C (285°F).
About 5 min
Cook’s note: Use a thermometer to accurately gauge the oil temperature.
- 5
Carefully add a single layer of potatoes to the hot oil. Do not overcrowd the pot; fry in batches if necessary.
Cook’s note: Overcrowding lowers the oil temperature and results in soggy fries.
- 6
Fry the potatoes for 6-8 minutes, or until they are soft and slightly pale, but not browned.
About 7 min
Cook’s note: This first fry cooks the potatoes through and creates the fluffy interior.
- 7
Remove the potatoes from the oil with a slotted spoon and transfer them to a wire rack set over a baking sheet to drain. Allow them to cool slightly.
About 3 min
Cook’s note: Letting them cool slightly before the second fry helps create a crispier exterior.
- 8
Increase the oil temperature to 180°C (350°F).
About 2 min
- 9
Return the par-fried potatoes to the hot oil, again in small batches.
- 10
Fry for another 3-5 minutes, or until they are golden brown and crispy.
About 4 min
Cook’s note: Watch them closely to prevent burning.
- 11
Remove the frites from the oil and place them on a clean wire rack or paper towel-lined plate to drain any excess oil.
About 1 min
- 12
Season immediately with salt to taste and serve hot.
About 1 min
Cook’s note: Salt adheres best when the fries are still hot.
Per serving
Nutrition
- Calories
- 457.7kcal
- Protein
- 5g
- Carbs
- 42.5g
- Fat
- 30.2g
- Fibre
- 5.5g
- Sugar
- 2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover frites in an airtight container in the refrigerator.
Reheat in a single layer in an oven or air fryer at 200°C (400°F) until crispy.
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