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Belgian Fries (Belgium)

Created by ellie on July 16, 2019

2 1/2 pounds potatoes (in Belgium Bintje are used but a substitute is Russet Burbank potatoes is the equivalent)
Peanut oil (or other vegetable oil for frying)
Salt

Step 1: Line a cookie sheet with parchment paper. Peel potatoes and cut them in 1/2 inch (1 cm) thick slices and then stack the slices and cut them in 1/2 inch (1 cm) batons.
Step 2: Place potatoes in a bowl of cold water.
Step 3: Fill a heavy pan half way up with oil (if using a deep fryer follow manufacturer's directions) and then heat the oil until it registers 325 degree F (160 degrees C) on a thermometer (another way to check is to toss in a cube of bread and it should turn golden in 45 seconds).
Step 4: While oil is heating, drain potatoes and dry them in a clean cloth -- it is best if potatoes are dry to prevent spattering.
Step 5: Add the patties in small batches to the frying basket. Fry for 5-10 minutes. Lift out the potatoes, shaking off the excess oil and spread them out on the prepared cookie sheet. Let them cool slightly.
Step 6: Reheat the oil but this time it has to measure 350 degrees F (180 degrees C) and return potatoes to the oil in the pan in small batches and fry for 3-5 minutes or until golden and crisp.
Step 7: Drain on paper towels, season and serve with mayonnaise or pickles.