📝 About This Recipe
Experience the gold standard of potatoes with these authentic Belgian fries, characterized by a glass-like crunch and a pillowy, floury interior. Traditionally double-fried in beef tallow, these frites offer a depth of savory flavor that vegetable oil simply cannot replicate. Served in the classic 'cornet' style with a zesty, creamy Andalouse sauce, this recipe brings the soul of a Brussels 'frietkot' right into your kitchen.
🥗 Ingredients
The Potatoes
- 1.5 kg Bintje or Russet Potatoes (high-starch potatoes are essential)
- 2 kg Beef Tallow (Ossewit) (for authentic flavor; can substitute with peanut oil)
- 1-2 tablespoons Fine Sea Salt (to taste)
Andalouse Sauce
- 1 cup Mayonnaise (high quality or homemade)
- 2 tablespoons Tomato Paste
- 1 piece Shallot (very finely minced)
- 2 tablespoons Red Bell Pepper (finely minced)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (adjust for desired heat)
- 1 pinch Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Peel the potatoes and rinse them under cold water. Cut them into sticks that are approximately 1cm (1/2 inch) thick. Consistency in size ensures even cooking.
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2
Place the cut potatoes in a large bowl of cold water and soak for at least 30 minutes. This removes excess starch, which prevents the fries from sticking together and helps them crisp up.
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3
Drain the potatoes and pat them extremely dry with clean kitchen towels. Any residual moisture will cause the oil to splatter and prevent a crisp crust from forming.
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4
In a deep fryer or large heavy-bottomed pot, melt the beef tallow and heat it to 150°C (300°F). Use a deep-fry thermometer for accuracy.
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5
Working in batches to avoid overcrowding, blanch the potatoes in the oil for 5-6 minutes. They should be soft and cooked through but should not have any brown color yet.
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6
Remove the fries with a slotted spoon or frying basket and spread them out in a single layer on a wire rack or paper towels. Allow them to cool completely for at least 30 minutes—this is the secret to the texture.
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7
While the fries cool, prepare the Andalouse sauce. In a small bowl, whisk together the mayonnaise, tomato paste, minced shallot, minced bell pepper, lemon juice, and spices. Cover and refrigerate until serving.
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8
Increase the heat of the beef tallow to 180°C (355°F - 375°F) for the second fry.
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9
Fry the cooled potatoes in batches for a second time for 2-4 minutes, or until they are a deep golden brown and sound 'hollow' or crispy when shaken in the basket.
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10
Lift the fries out and give them a vigorous shake to remove excess fat. This aeration helps the crust set.
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11
Immediately transfer the hot fries to a bowl and toss with fine sea salt while the surface is still glistening with a bit of oil so the salt adheres.
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12
Serve immediately in paper cones or on a platter with a generous side of the chilled Andalouse sauce.
💡 Chef's Tips
Always use starchy potatoes like Bintjes or Russets; waxy potatoes will become soggy rather than fluffy. Beef tallow is the traditional fat of choice for its high smoke point and incredible flavor, but peanut oil is the best vegetarian alternative. Never skip the cooling phase between fries; the cooling allows the starch to retrograde, creating a much crunchier exterior. Do not salt the fries until they are completely finished with the second fry, as salt draws out moisture and will ruin the oil's longevity.
🍽️ Serving Suggestions
Serve in a traditional paper cone (cornet) for the authentic Belgian street food experience. Pair with a cold Belgian Trappist Ale or a crisp, bitter Pilsner to cut through the richness. Serve as a side to 'Moules-Frites' (steamed mussels in white wine) for a national Belgian feast. Top with a rich Flemish Beef Stew (Stoofvlees) and a dollop of mayonnaise for the ultimate comfort meal. Offer a variety of dipping options like Joppiesaus, Curry Ketchup, or a simple high-quality garlic aioli.