Homemade Belgian Fries (Frietjes or Pommes Frites) Recipe

"How to annoy a Belgian: ask them about French fries. LOL! At the moment, neither Belgium or France are able to prove whether fries originated in their own country. What is known is that fry vendors started offering fried potatoes in cities which were purchased by the wealthy. As new and better methods appeared, the price of fries dropped to a point the average person was able to purchase. The mayonnaise gives this treat an indulgent taste that has survived thru two World Wars. If you can't afford mayonnaise, ketchup is ok LOL! This is a two-step process so the time listed is actual processing time."

Original is 4 servings

Metric US

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Ingredients

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2 pounds beef tallow (or 2 pounds pork lard, may use less depending of size of fryer)
2 pounds potatoes (russet, any floury type potato will work)

Sea salt, to taste
Mayonnaise (garnish)

Nutritional

Serving Size: 1 (453.6 g)
Calories 2172.7
Total Fat - 223.8 g
Saturated Fat - 101.6 g
Cholesterol - 229.1 mg
Sodium - 1272.3 mg
Total Carbohydrate - 35.6 g
Dietary Fiber - 5.4 g
Sugars - 2.6 g
Protein - 3.8 g
Calcium - 20.4 mg
Iron - 1.2 mg
Vitamin C - 20.6 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Peel the potatoes. Wash them and pat them dry. Cut each potato length-wise in half with a knife. Slice each potato half into strips (about 1 inch thick).

Step 2

Heat the cooking fat in your deep-fryer or dutch oven until you reach 285F with a candy/deep fry thermometer.

Step 3

In batches, cook the fries until they're soft when pierced but not yet browned (about 5 minutes). There should be about 1/2 inch of oil still above the top of the cooking fries.

Step 4

Remove the fries and drain on paper towels. Allow to cool completely. They can also be frozen at this point.

Step 5

Once ready to serve, heat the oil in your fryer or dutch oven to 356F verifying with a candy/deep fry thermometer. Cook fries in batches for a few minutes until they're nicely browned (about 2-4 minutes).