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Authentic Belgian Double-Fried Frites

French cuisineEuropean cuisineBelgian cuisine
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Authentic Belgian Double-Fried Frites

Belgian Fries

  1. Fries & Sides >
  2. Potato & Starchy Side Dishes

Prep: 15 min • Cook: 25 min. Master the art of authentic Belgian frites with this guide to double-frying for ultimate crispiness. Learn the best potato types and frying techniques for that perfect crust and fluffy interior, just like you'd find at a Belgian friture. This method ensures a golden exterior and a tender, satisfying bite every time.

Preparation time
15 min
Cooking time
25 min
Total time
40 min
Servings
8
Course
Side
Complexity
Medium
Units:
Scale:

Ingredients

  • 3lb bintje potatoes(Choose floury varieties like Bintje for best results. Cut into 1cm thick batons.)
  • 1 qt beef tallow(Or other high smoke point oil suitable for deep frying.)
  • salt(To taste.)

Instructions

Preparation

  1. Peel the bintje potatoes and cut them into uniform 1cm thick batons. Rinse the potato sticks under cold running water to remove excess starch and pat them thoroughly dry with a clean kitchen towel. Ensure they are completely dry to prevent oil splattering.
  2. Fill a deep fryer or heavy-bottomed pot with the beef tallow or oil, ensuring it's at least half full but doesn't exceed the maximum fill line. Heat the oil to 150°C (300°F).

First Fry

  1. Carefully add the dried potato batons to the hot oil in batches, making sure not to overcrowd the fryer. Fry for about 6-8 minutes, or until the potatoes are softened and pale golden but not yet crispy. This is the blanching stage.
  2. Remove the partially fried potatoes from the oil using a slotted spoon and drain them on a wire rack set over a baking sheet. Let them cool completely at room temperature for at least 15-20 minutes. This allows them to dry out, which is crucial for the second fry.

Second Fry

  1. Increase the oil temperature to 180°C (350°F).
  2. Return the cooled, blanched potatoes to the hot oil in batches. Fry for another 2-4 minutes, or until they are golden brown and crispy. Do not overcrowd the fryer.
  3. Remove the frites from the oil and immediately drain them on fresh paper towels or the wire rack. Season generously with salt while they are still hot.

Nutrition

Servings
8
Serving size (imperial)
5.3 oz
NutrientPer servingPer 100 gTotal (8 servings)
Calories350.7 kcal233.8 kcal2,805.6 kcal
Protein3.2 g2.1 g25.6 g
Fat22.1 g14.7 g176.8 g
Carbs35.5 g23.7 g284 g

Tips

  • Ensure potatoes are completely dry after rinsing and before the first fry to prevent dangerous splattering of hot oil.
  • Do not overcrowd the fryer during either frying stage; this lowers the oil temperature and results in soggy fries.
  • Serve the authentic Belgian frites immediately after the second fry for maximum crispness, accompanied by your favorite dipping sauce.

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