The trick to the best Belgian fries is tofry the potatoes twice, the first time until softened and then the second time before serving, until crispy and golden brown.
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.