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Belgian Fries

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Belgian Fries

The perfect belgian fries recipe with a picture and simple step-by-step instructions.

  • 1,5 kg Floury potatoes (e.g. Bintje or Agria)
  • 2,5 kg Beef fat, refined
  • Salt
  1. Peel the potatoes and cut them into 1 cm thick sticks. Of course, if you have a chip cutter, use it. The sticks should really all be about the same thickness. Now wash the cut fries in some cold water so that the starch is rinsed off. Then dry the potatoes with a clean kitchen towel.
  2. Meanwhile, you can set the fryer with the beef fat to 145 degrees. Now put the sticks in small portions in the frying basket and fry for about 6 minutes. With a little trained ear, you can hear when the potatoes are done, they sing and then chirp clearly. Now remove the fries from the fat and place them in a bowl lined with kitchen paper and let them cool down. The fries are now “cooked” until they are soft and should have almost the consistency of mashed potatoes.
  3. Meanwhile, set the deep fryer to 190 degrees (175 degrees for acrylamide phobics :-)).
  4. Now bake the chopsticks again in small portions for about 2-3 minutes until golden yellow in the fat and thus surround them with a crispy shell. The perfect result should be soft on the inside and crispy on the outside. Put the fries in a bowl without kitchen paper, sprinkle with a little salt and serve immediately.
  5. Refined beef fat is now also available in good online shops in Germany.
Dinner
European
belgian fries

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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