Crispy Belgian Pommes Frites
Indulge in the authentic taste of Belgian Pommes Frites, a classic that has been perfected over generations. These crispy, golden fries, revered in Belgium as a culinary treasure, are meticulously double-fried to achieve the ultimate crunch and tenderness. While making them requires some effort, the result is a delectable side that pairs beautifully with any meal, especially a hearty steak. Known by many names across the globe, including 'frieten' and 'patat', these fries will transform your dining experience. Serve them with your favorite dipping sauce, and enjoy a little taste of Belgium at home!
4
Servings
N/A
Calories
3
Ingredients
Ingredients
Hard vegetable fat
as needed (for frying)
Floury potatoes
2 lbs (peeled and cut into fries)
Salt
1 pinch (for seasoning)
Instructions
1
Prepare your deep fryer: Ensure it is open (without a lid) to allow steam to escape, ensuring your fries maintain their crunchy texture.
2
Peel the floury potatoes and cut them into 1/4 inch thick discs. Slice each disc lengthwise into fries of equal thickness. Preferably, choose Bintje potatoes for the best flavor and texture.
3
Wash the cut fries in cold water to eliminate excess starch. Change water several times until it runs clear, ensuring that the fries are adequately rinsed.
4
Dry the fries thoroughly to remove any moisture, as this helps achieve that golden crunch during frying.
5
First Frying: Heat the oil to 320°F (160°C). Cook the fries in small batches to prevent temperature drops that lead to soggy fries. Shake the basket occasionally to prevent sticking. The first fry should be light and pale in color; they are done when you can easily pinch through one fry with minimal resistance.
6
Once the first fry is complete, transfer the fries to a large bowl to cool at room temperature. Cover them with a towel to keep them warm and dry until you're ready for the second fry.
7
Second Frying: Heat the oil to 370°F-374°F (185°C-190°C). Repeat frying the fries in small batches, gently shaking the basket to ensure even cooking. The fries are ready when they achieve a rich golden brown color. Optionally, you can shake the basket or toss the fries in the air for a unique texture.
8
Transfer the finished fries to a plate lined with paper towels to absorb excess oil. Sprinkle with fine salt just before serving.
9
Enjoy your crispy Belgian Pommes Frites alongside your favorite dish, and relish in their irresistible crunch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Belgian Pommes Frites?
Belgian Pommes Frites are classic, golden fries from Belgium that are meticulously double-fried for ultimate crunch and tenderness.
What is the secret to their texture?
The secret is the double-frying method, which ensures they are tender on the inside and perfectly crispy on the outside.
What kind of potatoes are best for this recipe?
Floury potatoes are ideal, with the Bintje variety being the preferred choice for the best flavor and texture.
How should I cut the potatoes for Belgian fries?
Peel the potatoes and cut them into 1/4 inch thick discs, then slice each disc lengthwise into fries of equal thickness.
Why is it important to wash the cut fries?
Washing in cold water eliminates excess starch, which prevents the fries from sticking and helps achieve the desired texture.
How many times should I rinse the potatoes?
You should change the water several times until it runs clear to ensure all excess starch is removed.
Is drying the fries necessary before frying?
Yes, drying them thoroughly removes moisture, which is essential for achieving a golden crunch during the frying process.
What type of fat is recommended for frying?
Hard vegetable fat is recommended as the frying medium for these authentic Belgian fries.
What is the temperature for the first frying?
The first frying session should be conducted at a temperature of 320°F (160°C).
How do I know when the first fry is done?
The fries are done when they are light and pale in color, and you can easily pinch through one with minimal resistance.
Why shouldn't I use a lid on the deep fryer?
Keeping the fryer open allows steam to escape, which is critical for ensuring the fries maintain their crunchy texture.
Why should I fry in small batches?
Frying in small batches prevents the oil temperature from dropping, which prevents the fries from becoming soggy.
What do I do with the fries after the first frying?
Transfer them to a large bowl to cool at room temperature and cover them with a towel to keep them dry.
What is the temperature for the second frying?
The second frying session should be set between 370°F and 374°F (185°C to 190°C).
How long do I fry them the second time?
Fry them until they achieve a rich golden brown color, while gently shaking the basket for even cooking.
How do I ensure an even golden color?
Gently shake the basket during the second fry or occasionally toss the fries in the air for a unique texture.
When should salt be added to the fries?
Sprinkle the fries with fine salt just before serving, after they have been drained of excess oil.
What is the best way to drain excess oil?
Transfer the finished fries to a plate lined with paper towels immediately after removing them from the oil.
How many servings does this recipe provide?
This recipe is designed to yield approximately 4 servings.
What are some alternative names for Belgian fries?
They are known by various names including 'frieten', 'patat', and more commonly 'French fries' globally.
What are the three main ingredients?
The ingredients are hard vegetable fat, 2 lbs of floury potatoes, and a pinch of salt.
What can I serve with Belgian Pommes Frites?
They pair beautifully with a hearty steak or can be enjoyed with your favorite dipping sauce.
Why use Bintje potatoes specifically?
Bintje potatoes are traditionally preferred for Belgian fries due to their ideal starch content and flavor.
Should the fries be covered while cooling?
Yes, covering them with a towel helps keep them warm and dry while they wait for the second frying stage.
What happens if the oil is too cold during frying?
If the oil temperature is too low, the fries will absorb too much fat and lose their crunchy texture.
Is this recipe suitable for comfort food?
Yes, Belgian Pommes Frites are considered a classic comfort food and a beloved culinary treasure.
How thick are the initial potato discs?
The potatoes should be cut into discs approximately 1/4 inch thick before being sliced into fries.
Why shake the basket during the first fry?
Shaking the basket prevents the potato pieces from sticking together as they begin to cook.
What is the texture of the finished fry?
The finished fries should have an irresistible crunch on the outside and be tender on the inside.
Can I make these fries at home?
Yes, by following the double-fry method and using the right potatoes, you can enjoy authentic Belgian fries at home.