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.
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Easy 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.
Why We Love This Recipe
- This recipe is made of three ingredients, all of which are pantry-staple.
- Quick and easy to make the recipe, and it is definitely fool-proof. The steps to fry these fries are simple to understand, and frying time does not take that much time depending on how much you are making.
- This recipe is vegan-friendly and absolutely gluten-free! Let your guards down and enjoy this crispy goodness!
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.”
Substitutions & Variations
- If you fancy cheesy loaded fries, you are in for an even better treat if you add cheese powder to your cooked fries!
- Use sea salt to deliver more flavor from the fried potatoes!
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.
Serving Suggestions
Rib Eye Steak With Garlic Butter on top of these excellently fried fries will surely make your game night even more exciting and satiating.
If you are serving this dish alone, you may want to dip it in ketchup and mayonnaise dipping sauce. Simply combine ketchup and mayonnaise for that, and voila!
Vegan fries lovers out there will surely love the combination of Vegan Roasted Cauliflower With Garlic or Baked Sweet Potatoes in Foil and Belgian Fries.
Storage
To store: To make the shelf life of your fries longer, wrap them tightly with heavy-duty aluminum foil and refrigerate them for up to three days.
Make-Ahead: Prepare your potatoes ahead of time by peeling the skin off them, and slicing them in a way that is thicker than french fries. Freeze until you are ready to make the actual fries.
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.
Easy Potato Recipes
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Recipe Card
Best Belgian Fries Recipe
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
- 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.
Carol
Love the recipe, served it with some chicken.
Camila
Very crunchy. You only need to be careful when taking the potatoes out of the oil the first time, as they may get mushy.