Today, I am sharing the best way of making Belgian fries from scratch—an easy, delicious, crunchy side dish. The trick I make is that I fry the potatoes twice to achieve the best crispy texture.
I fry them for the first time until softened, dry on paper towels and then fry them again before serving until crispy and golden brown.
Belgian Fries Recipe
The recipe is so easy, and I got good results with it; however, here are my notes on cutting the potatoes: You can cut the potatoes either thin or thick depending on the outcome you like, either crispy or soft from the inside.
However, you need to know that frying time depends on how you cut your potatoes; the thinner you cut them, the less time they will cook.
I like to cut them a little bit on the thin side and serve them as an afternoon snack! You can even serve this recipe as a side dish for your dinner or lunch!
What Are Belgian Fries?
What exactly are Belgian Fries, and are they different from what most people know as French Fries?
Truth be told, Belgian Fries are just similar to other types of fries, however, they only differ in the way they are cooked since they are fried twice.
I like to serve this dish with Rib Eye Steak With Garlic Butter or Roasted Cauliflower With Garlic.
What's in This Recipe?
Potatoes. It is not fries if it is not potatoes. Choose the best potatoes out there and cut them not too thinly for the best result!
Vegetable Oil. I prefer to use vegetable oil for this recipe! Traditionally this recipe uses peanut oil, so feel free to use it if you like.
Salt. Fries seem a bit off and incomplete without the mild salty taste thus, finish the recipe by sprinkling some salt before serving the dish.
“See the recipe card for full information on ingredients and quantities.”
How To Make Belgian Fries?
One: Wash, peel and cut the potatoes; lengthwise a bit thicker than french fries. Use a paper towel to dry the potatoes.
Two: Heat the oil until it is bubbling, and fry the potatoes for 4-5 minutes until tender. (don't let them become brown).
Three: With a long-handled slotted spoon scoop them out of the oil to a pepper towel, and let them cool for 30 minutes.
Four: Before serving, re-fry the potatoes at high heat for about 1-2 until they are golden brown and crispy.
Five: Take them out on a paper towel and sprinkle some salt and pepper on to then serve.
Top Tips!
- Let the vegetable oil become fully heated before adding the potatoes to fry. This way will allow the potatoes to be perfectly fried without them sticking to the bottom of the frying pan.
- Dry the sliced potatoes with a paper towel before frying them. This is a trick to ensure a crispy outcome.
- Letting the fries cool in a paper towel allows the exceeding oil to seep out, which will help not to make the fries soggy once ready for serving.
- I recommend using a heavy, deep pot for frying the potatoes and I always keep the lid of the pot close by, just for safety.
- I noticed that older potatoes give better results and crispier texture when frying. So I totally recommend using old potatoes.
Recipe FAQs
Russet potatoes are the best type of potato for this recipe because they contain a high level of starch, and they are also low in moisture, thus enabling them to make mealy and crispy fries.
Neutral-tasting oils like peanut, canola, safflower, and grape-seed are the best cooking oil to use in this recipe because they do not change or add any flavor to the natural taste of the potatoes as they fry.
They will not have the desired crispy texture and golden brown appearance. Take note that what makes Belgian Fries different from other types of fries is that they are fried twice so that the crispy and golden brown facets are ensured.
More Potato Recipes
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Best Belgian Fries Recipe
Equipment
- Frying pan
- Chopping board
- Kitchen knife
Ingredients
- 500 g Potatoes , sliced
- ½ teaspoon Salt
- Vegetable oil , to fry the potatoes
Instructions
- Wash, peel and cut the potatoes; lengthwise a bit thicker than french fries.500 g Potatoes
- Use a paper towel to dry the potatoes.
- Heat the oil until it is bubbling, and fry the potatoes for 4-5 minutes (don't let them become brown).Vegetable oil
- Take them out of the oil to a pepper towel, and let them cool for 30 minutes.
- Before serving, re-fry the potatoes at high heat for about 5-10 minutes until they are light brown.
- Take them out on a paper towel and sprinkle some salt and pepper on to then serve.½ teaspoon Salt
Notes
- Dry the sliced potatoes with a paper towel before frying them. This is a trick to ensure a crispy outcome.
- I recommend using a heavy, deep pot for frying the potatoes and I always keep the lid of the pot close by, just for safety.
- I noticed that older potatoes give better results and crispier texture when frying. So I totally recommend using old potatoes.
Carol says
Love the recipe, served it with some chicken.
Camila says
Very crunchy. You only need to be careful when taking the potatoes out of the oil the first time, as they may get mushy.