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

Ingredient Substitutions

• Instead of Fry potatoes (type Bintje, Charlotte or Aster): Russet potatoes, Yukon Gold potatoes
• Instead of Sunflower oil: Peanut oil, Canola oil
• Instead of Fleur de sel: Fine salt

Equipment Needed

• Fryer with basket
• Cooking thermometer
• Sharp knife
• Cutting board
• Paper towels (kitchen roll) (optional)
• Kitchen tongs (optional)
• Bowl or colander (optional)

Critical Steps — Do Not Skip

• Dry the fries completely (step 2)
• Reach 170 °C before the first fry (step 3)
• First fry to form the crust (step 4)
• Second fry for final crispness (step 6)

Chef Tips from the Video

• Use a fryer with an integrated thermostat for precise temperature control
• For extra flavor, add a pinch of paprika or Herbes de Provence with the salt

Troubleshooting

Storage

Refrigerator: Store cooked fries in an airtight container for 1‑2 days. Reheat in the oven at 200 °C to regain crispness.

Freezer: Not recommended; the texture becomes soggy after thawing.

Room temperature: Consume immediately, otherwise they lose their crispness within a few hours.

Make-Ahead Tips

• Peel and cut the potatoes the day before, keep them in cold water and dry them well before cooking
• Pre‑heat the oil in advance and keep it at a stable temperature