Best Belgian Fries Recipe
The trick to the best Belgian fries is to fry the potatoes twice, the first time until softened and then the second time before serving, until crispy and golden brown.
Servings: 4 servings
Calories: 96kcal
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.
Nutrition
Serving: 1serving | Calories: 96kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 526mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 25mg | Calcium: 15mg | Iron: 1mg