Belgian Frites
Crispy golden fries with a creamy interior, fried twice for maximum texture. A beloved Belgian street snack that's perfect as a side or casual meal on its own.
- Total time
- 45 min
- Servings
- 2
- Calories
- 285
- Protein
- 3g
Ingredients
- 4 medium russet potatoes (about 1 lb)
- 2 quarts neutral oil for frying (vegetable, peanut, or canola)
- ½ teaspoon fine sea salt
Instructions
- 1
Scrub 4 medium russet potatoes under cold running water to remove any dirt, then pat them completely dry with paper towels — wet potatoes will cause dangerous splattering when you fry them.
- 2
Slice each potato lengthwise into thin sticks about 1/4 inch wide and 1/4 inch thick, keeping them as uniform as possible so they cook evenly. Place the cut fries in a bowl and cover with cold water to remove excess starch. Let soak for at least 15 minutes — this removes starch and helps create a crispier exterior.
- 3
Drain the fries thoroughly in a fine-mesh strainer, then spread them in a single layer on a clean kitchen towel. Pat completely dry with another towel or paper towels — any remaining moisture will steam the fries instead of frying them.
- 4
Pour 2 quarts of neutral oil into a heavy-bottomed 5-quart pot or Dutch oven. Insert an instant-read thermometer and heat the oil over medium-high heat to 325°F, which should take about 10-12 minutes. While waiting, line a plate with paper towels.
- 5
Once the oil reaches 325°F, carefully add about one-third of the dried fries to the pot in a single layer. The oil should bubble gently and steadily around them — if it's boiling aggressively, your oil is too hot; if it's barely moving, it's too cool. Fry for 8-10 minutes, stirring occasionally with a slotted spoon, until the potatoes are soft when pierced with a fork but still pale (no color yet).
- 6
Use the slotted spoon to transfer the blanched fries to the paper-towel-lined plate to drain. Repeat with the remaining two batches, bringing the oil temperature back to 325°F between batches — this is important because cold fries will cool the oil and cause improper cooking.
- 7
Let the blanched fries cool to room temperature, about 15-20 minutes. They can be prepared ahead and refrigerated for up to 24 hours at this stage.
- 8
Heat the oil over medium-high heat to 375°F — this higher temperature creates the golden, crispy exterior. This should take about 5-8 minutes.
- 9
Once the oil reaches 375°F, carefully add about half of the cooled fries to the pot. Fry for 2-3 minutes, stirring occasionally, until they're deep golden brown and crispy. You should hear a vigorous, steady sizzle — if the sound dies down, the oil is cooling and you should remove the fries.
- 10
Use the slotted spoon to transfer the finished fries to a clean paper-towel-lined plate. Bring the oil back to 375°F and fry the remaining batch for 2-3 minutes until equally golden and crispy.
- 11
While the fries are still hot, sprinkle 0.5 teaspoon of fine sea salt over them (or to taste) and toss gently to distribute evenly. Serve immediately in a traditional paper cone or on a plate while they're at their crispiest.
Tools you’ll need
- 5-quart heavy-bottomed pot or Dutch oven
- instant-read thermometer
- slotted spoon
- fine-mesh strainer
- paper towels
- cutting board
- chef's knife
- kitchen towels
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