Crispy Homemade Belgian Fries

Ingredients

• 1.2 kg Fry potatoes (type Bintje, Charlotte or Aster) (Choose firm-fleshed varieties to avoid soggy fries)
• 1.5 L Sunflower oil (High‑heat oil, ideal for 170°C)
• 5 g Fleur de sel (To sprinkle immediately after cooking)

Instructions

1. Peel and cut the potatoes

   Peel the potatoes using a peeler, then cut them into sticks about 1 cm wide.

   Time: PT5M

2. Rinse and dry the fries

   Rinse the sticks under cold water to remove excess starch, then dry them thoroughly with paper towels.

   Time: PT5M

3. Heat the oil

   Pour the sunflower oil into the fryer and heat it to 170 °C. Use a thermometer to check the temperature.

   Time: PT5M

   Temperature: 170°C

4. First fry (blanch)

   Submerge a first batch of fries into the hot oil and fry for 3 to 4 minutes, just enough to lightly color them.

   Time: PT4M

   Temperature: 170°C

5. Rest between the two fryings

   Remove the fries, drain them on paper towels and let rest for 10 minutes. This time allows steam to escape and the surface to firm up.

   Time: PT10M

6. Second fry (golden)

   Return the rested fries to the oil at 170 °C and fry for 3 to 4 minutes until a nice golden color and a very crispy exterior are achieved.

   Time: PT4M

   Temperature: 170°C

7. Drain, season and serve

   Drain the fries on paper towels, sprinkle immediately with fleur de sel and serve hot.

   Time: PT2M

Nutrition Facts

Calories

500

Protein

5 g

Carbohydrates

60 g

Fat

25 g

Fiber

5 g