Double-Fried Belgian Frites

Ok, my friends, don’t get me started! Just believe me when I say fries are not French. Whether because of the style of the cut or the native language of many early purveyors, “French” and “fries” have been incorrectly linked to what is truly a Belgian creation: frites. Calling these spears of deliciousness French is, well, just wrong.

Real frites are soaked and double fried, giving them a soft, fluffy interior and a crisp golden exterior. They are traditionally salted and served with mayonnaise, but if you are feeling a little more adventurous, try one of the Dutch and Belgian-style toppings listed under Serving Suggestions. My personal favorite is Patat Speciaal.

Ingredients

• Large potatoes, Russet or Bintje preferred
• Cold water
• Neutral oil for frying, such as peanut or canola
• Salt, to taste
• Black pepper, optional

Directions

Prepare the Potatoes

Wash and scrub the potatoes well. Peel if desired, then cut into thick fries, about ⅜–½ inch / 1 cm thick. Place in a large bowl of cold water and soak for at least 20 minutes, or up to several hours, to remove excess starch.

Drain and pat the fries completely dry with paper towels before frying.

First Fry (Par-Cook)

Heat the oil in a deep fryer or heavy pot to 275–300°F / 135–150°C. Fry the potatoes in batches for 4–6 minutes, just until tender but not browned. Avoid overcrowding so the oil temperature stays steady.

Remove the fries and transfer them to a paper towel-lined tray or large paper bag to drain and cool. Let rest for at least 20–30 minutes.

Second Fry (Crisp and Golden)

Increase the oil temperature to 375–400°F / 190–205°C. Fry the cooled potatoes again in batches for 3–5 minutes, until golden brown and crisp.

Transfer to fresh paper towels to drain. Immediately season with salt and black pepper, if desired.

Serve

Serve hot in a paper cone, bowl, or basket, Belgian style, with plenty of mayonnaise or one of the regional variations listed below.

Notes

Preparation

• For the most authentic texture, use starchy potatoes such as Russets or Bintjes.
• Soaking the potatoes helps remove excess starch for crisper results. Don’t skip this step.
• Dry the potatoes thoroughly before frying. Water on the surface can cause splattering and prevent proper crisping.
• Always cool the fries completely between the first and second fry for the best texture.
• Use a thermometer to maintain accurate oil temperature during frying.

Serving Suggestions

• Patat Met – Fries with mayonnaise.
• Patat Speciaal – Fries with mayonnaise, curry ketchup, and chopped onions.
• Patatje Oorlog – Fries with mayonnaise, peanut sauce, sambal oelek, and chopped onions.
• Patatje Joppie – Fries with a curry-spiced mayonnaise-style sauce and chopped onions.
• Frieten Met Stoofvlees – Fries served with Belgian beef stew.

Variations

• For extra-crisp frites, chill the par-cooked fries uncovered before the second fry.
• For a more traditional Belgian approach, use beef tallow or a blend of beef tallow and neutral oil if desired.
• For thinner fries, reduce both frying times slightly and watch closely during the second fry.

Make-Ahead & Storage

• The potatoes can be cut and soaked several hours ahead. Keep them covered in cold water, then drain and dry thoroughly before frying.
• The first fry can be done ahead of time. Cool the fries completely, then refrigerate uncovered or loosely covered until ready for the second fry.
• Frites are best served immediately after the second fry.