Double-Fried Belgian Frites

Ok, my friends, don’t get me started! Just believe me when I say, Fries are NOT French! Whether it be because of the style of the cut (frenched) or the native language of many of their early purveyors, french and fries have been erroneously linked as the name of a true Belgian creation, Frites! Calling these spears of deliciousness French is, well, just wrong.

Real frites are presoaked and double fried, delivering a soft and fluffy interior and crisp exterior. They are traditionally salted and served with mayonnaise. But, if you are feeling a bit more adventurous, try some of the typical toppings for Frites from the Netherlands and Belgium found under Serving Suggestions at the end of the recipe. My personal favorite… Patat Speciaal!

Ingredients

• Large potatoes (Russet or Bintje preferred)
• Cold water
• Neutral oil for frying (peanut or canola)
• Salt, to taste
• Pepper (optional)

Directions

Prepare the Potatoes

Wash and scrub 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 oil in a deep fryer or heavy pot to 275–300°F (135–150°C). Fry the potatoes in batches for about 4–6 minutes, just until tender but not browned. Avoid overcrowding to maintain temperature.

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

Second Fry (Crisp & Golden)

Increase 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 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 starch for crisper results—don’t skip this step.
• Always cool fries completely between the first and second fry for best crispness.
• 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 mayonnaise mixed with yellow curry spices and topped with onions.
• Frieten met Stoofvlees – Fries served with Belgian beef stew.