Belgian Frites
Authentic Belgian double-fried chips made from floury Bintje potatoes, traditionally fried in pure beef drippings (blanc de bœuf) for a glass-like crisp crust and cloud-fluffy interior.
Ingredients
- • 1.2kg floury Belgian potatoes (preferably Bintje or Agria)
- • 1kg pure beef dripping (blanc de bœuf) or sunflower oil for frying
- • Coarse sea salt or fleur de sel
- • Belgian mayonnaise for serving
Preparation Steps
Peel the potatoes and cut into uniform 1cm thick batons. Rinse in cold water to wash away surface starch, then dry completely and thoroughly in a clean kitchen towel (any moisture creates steam and reduces crispness).
Melt the beef dripping in a deep-fat fryer or heavy pot and heat to 150°C. Fry the potato batons in batches for 6 to 7 minutes until tender on the inside but pale and uncoloured on the outside. Lift out and spread on a tray to cool completely for at least 20 minutes.
Increase the fat temperature to 180°C. Lower the cooled pre-fried chips back into the sizzling fat for 2 to 3 minutes until puffed, blistered, and deep golden brown.
Dump the smoking-hot frites into a paper-lined bowl, toss vigorously with sea salt flakes so the crunch echoes, and serve immediately in paper cones with rich Belgian mayonnaise.