📝 About This Recipe
Transport yourself to the cobblestone streets of Brussels with these quintessential Belgian fries, known for their incomparable crunch and fluffy, cloud-like interiors. Traditionally double-fried in beef tallow, these frites achieve a deep, savory complexity that vegetable oil simply cannot replicate. Served in a paper cone with a signature spicy-sweet Andalouse sauce, this is the ultimate indulgence for any lover of crispy, golden comfort food.
🥗 Ingredients
The Potatoes
- 1.5 kg Bintje or Russet Potatoes (large, starchy potatoes are essential)
- 4 liters Cold Water (for soaking out the starch)
- 2 teaspoons Fine Sea Salt (to taste)
The Frying Fat
- 2 kg Beef Tallow (Ossewit) (traditional Belgian choice; can substitute with high-quality peanut oil)
Homemade Andalouse Sauce
- 1 cup Mayonnaise (full-fat, preferably European style)
- 2 tablespoons Tomato Paste (concentrated)
- 1 piece Shallot (very finely minced)
- 1 teaspoon Smoked Paprika (for depth and color)
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 pinch Salt and Black Pepper (to season)
👨🍳 Instructions
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1
Peel the potatoes and rinse them under cold water. Slice them into even sticks approximately 1cm (about 1/2 inch) thick; consistency is key for 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 surface starch, ensuring a crispier exterior.
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3
While the potatoes soak, prepare the Andalouse sauce by whisking together the mayonnaise, tomato paste, minced shallot, paprika, cayenne, and lemon juice in a small bowl. Cover and refrigerate to let flavors meld.
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4
Drain the potatoes and pat them extremely dry with clean kitchen towels. Any moisture left on the surface will cause the oil to splatter and prevent crisping.
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5
In a deep fryer or heavy-bottomed Dutch oven, melt the beef tallow and heat it to 150°C (300°F). Use a candy or oil thermometer for accuracy.
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6
Working in batches to avoid crowding, blanch the potatoes in the oil for 5-6 minutes. They should be soft and cooked through but still pale, with no browning yet.
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7
Remove the blanched fries with a slotted spoon or spider and spread them out on a baking sheet lined with paper towels.
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8
Allow the fries to cool completely at room temperature for at least 30 minutes (or up to 2 hours). This resting period is the secret to the perfect internal texture.
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9
Increase the heat of the oil to 180°C-190°C (350°F-375°F) for the second fry.
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10
Fry the potatoes a second time in small batches for 2-4 minutes, or until they are deeply golden brown and audibly crisp when shaken.
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11
Drain the hot fries briefly in a bowl lined with paper towels, then immediately toss with fine sea salt while the oil is still wet on the surface.
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12
Serve immediately in paper cones or on a platter, accompanied by a generous dollop of the chilled Andalouse sauce.
💡 Chef's Tips
Always use starchy potatoes like Russets or Bintjes; waxy potatoes will become soggy rather than fluffy. Never skip the cooling step between fries; this allows the starch to retrograde, creating that iconic 'crunch'. If you cannot find beef tallow, peanut oil is the best vegetarian-friendly substitute due to its high smoke point. Don't overload the fryer! Frying too many at once drops the oil temperature, leading to greasy, oily fries.
🍽️ Serving Suggestions
Pair with a cold Belgian Witbier or a malty Dubbel to cut through the richness of the tallow. Serve alongside 'Carbonnade Flamande' (Belgian beef stew) for a truly authentic national meal. Add a side of fresh mussels steamed in white wine and garlic for a classic 'Moules-Frites'. For a variety of dips, offer a simple high-quality garlic aioli or a curry-flavored ketchup.