Best 3 Belgian Frites Recipes
In the heart of Belgium lies a culinary treasure: the delectable Belgian frites, a staple of the country's gastronomic heritage. These golden-brown, crispy delights have captivated taste buds worldwide with their irresistible flavor and unique preparation. Belgian frites transcend the boundaries of mere fried potatoes; they are an art form, a symbol of Belgian pride, and a culinary journey waiting to be explored. In this article, we embark on a quest to discover the secrets behind crafting the perfect Belgian frites, venturing into the realm of culinary expertise to unravel the techniques, ingredients, and traditions that elevate this humble dish to culinary greatness.
Here are our top 3 tried and tested recipes!
POMMES FRITES (BELGIAN FRENCH FRIES)
Steps:
- Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325 F. Cut the potatoes into sticks 1/2-inch wide and 2-1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep the oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time. When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lighly colored but not browned. If your fryer has a basket, simply lift it out to remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325 F in between batches. At this point the frietjes can rest for several hours at room temperature until you are almost ready to serve them. Heat the oil to 375 F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.
BELGIAN FRITES
Belgian Frites are popular in Belgium and often served with Steak Frites or mussels.
Provided by Vicki Butts (lazyme)
Categories Potatoes
Time 30m
Number Of Ingredients 3
Steps:
- 1. Soak potatoes in cold water and cover for a minimum of 1 hour and up to 24 hours. Drain, and pat dry.
- 2. Heat 3 inches oil in a large stockpot to 275 degrees to 300 degrees.
- 3. Line two baking sheets with paper towels.
- 4. Blanch potatoes in small batches without crowding, turning occasionally, until completely cooked but barely colored, 3 to 4 minutes. Using a slotted spoon, transfer potatoes to one of the prepared baking sheets to drain in a single layer.
- 5. Increase oil temperature to 350 degrees to 360 degrees.
- 6. Fry potatoes in small batches, turning occasionally, until crisp and golden brown. Using a slotted spoon, transfer to prepared baking sheet in a single layer.
- 7. Sprinkle with salt, and serve immediately.
BELGIAN FRITES
This recipe comes to us from chef Michael Formichella. Though Bintjes potatoes are ideal for frites, as they hold their shape and do not turn floury when fried, Idaho work almost as well.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 3
Steps:
- Soak potatoes in cold water and cover for a minimum of 1 hour and up to 24 hours. Drain, and pat dry.
- Heat 3 inches oil in a large stockpot to 275 degrees to 300 degrees. Line two baking sheets with paper towels. Blanch potatoes in small batches without crowding, turning occasionally, until completely cooked but barely colored, 3 to 4 minutes. Using a slotted spoon, transfer potatoes to one of the prepared baking sheets to drain in a single layer.
- Increase oil temperature to 350 degrees to 360 degrees. Fry potatoes in small batches, turning occasionally, until crisp and golden brown. Using a slotted spoon, transfer to prepared baking sheet in a single layer. Sprinkle with salt, and serve immediately.
Tips:
- Choose the right potatoes: Use firm, starchy potatoes like Russet or Bintje. These potatoes will hold their shape better during frying and produce crispy fries.
- Cut the potatoes evenly: This will ensure that the fries cook evenly. Use a sharp knife or a mandoline to cut the potatoes into 1/2-inch thick sticks.
- Soak the potatoes in cold water: This will help to remove excess starch from the potatoes, which will prevent them from sticking together during frying.
- Dry the potatoes thoroughly: Before frying the potatoes, make sure they are completely dry. This will help them to crisp up and prevent them from becoming soggy.
- Use a good quality oil: Use a high smoke point oil, such as vegetable or peanut oil. This will prevent the oil from burning and smoking during frying.
- Fry the potatoes in small batches: This will help to prevent the potatoes from overcrowding the pan and sticking together.
- Fry the potatoes twice: This is the secret to getting crispy fries. First, fry the potatoes at a lower temperature (300°F) for about 5 minutes. Then, increase the temperature to 350°F and fry the potatoes for an additional 3-5 minutes, or until they are golden brown and crispy.
- Season the fries immediately: As soon as the fries come out of the fryer, season them with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Conclusion:
Belgian frites are a delicious and versatile dish that can be enjoyed on their own or as a side dish. They are perfect for parties, picnics, and potlucks. With a little practice, you can easily make Belgian frites at home that are just as good as the ones you get from a restaurant.
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