Best 10 Pommes Frites Belgian French Fries Recipes

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Belgian Pommes Frites, the golden-brown sticks of potato goodness, are a culinary delight that has captivated taste buds worldwide. With their crispy exterior and fluffy interior, these fries are an irresistible treat that elevates any meal to a delightful experience. As you embark on a culinary journey to discover the best recipe for pommes frites belgian french fries, let us guide you through the steps of creating this delectable dish. From selecting the perfect potatoes to mastering the art of double-frying, we will uncover the secrets to achieving the perfect balance of crunch and tenderness that makes these fries truly exceptional. So, let's dive into the world of pommes frites belgian french fries and explore the recipe that will turn your ordinary meal into an extraordinary feast.

Here are our top 10 tried and tested recipes!

POMMES FRITES - TRADITIONAL BELGIAN FRIES



Pommes Frites - Traditional Belgian Fries image

Provided by International Cuisine

Categories     Side Dish

Number Of Ingredients 4

4 very large potatoes (Peeled and cut into ½ " sticks. Yukon gold works well if you can't find the Belgian potato called bintje.)
4 cups beef Tallow or vegetable oil
*You really should have a deep fryer for this recipe to come out right.
Mayonnaise for dipping

Steps:

  • Make sure after your potatoes are peeled and cut that they are dried.
  • Heat up your oil to 320 degrees
  • Add in your potatoes, when the sound changes to what sounds like a babbling brook, take them out. This should take about 5 to 7 minutes.
  • Put potatoes in colander to cool for a couple hours. Toss a few times to get air around them.
  • DO NOT EAT THEM YET.
  • Once completely cooled, heat your oil up to 350 degrees
  • Add in the cooled potatoes.
  • Again wait for the sound to change this won't take as long the second time.
  • Drain, sprinkle with some salt and dig in, dip them into your homemade mayonnaise for a real traditional Belgian frites experience!
  • AWESOME!

BELGIAN FRIES (POMMES FRITES)



Belgian Fries (Pommes Frites) image

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." There are other good frites recipes on Recipezaar; I'm including Ruth's for the sake of personal closure -- I can't NOT include her frites in my collection of her traditional Belgian recipes. What makes Ruth's unique is her call for older, starchy potatoes. As she says: "Never make fries with new potatoes.... It is imperative to use a starchy older potato for making real Belgian fries.... All your efforts will be in vain as the young potatoes have not had time to develop sufficient starch." She adds: "The size of the fries is a very personal matter. Experiment to find the size you like best." Adjust the frying time according to the thickness you prefer.

Provided by Belgophile

Categories     Potato

Time 54m

Yield 4-6 serving(s)

Number Of Ingredients 3

3 -4 cups vegetable oil (for frying)
2 lbs potatoes, peeled, rinsed, and dried (use Idaho, or russet baking potatoes, or Yukon Gold potatoes)
salt, to taste

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 oil to 325°F.
  • Cut the potatoes into sticks 1/2 inch wide and 2-1/2 to 3 inches long. Dry all the 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 or 5 minutes per batch. They should be lightly colored but not browned. If 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 the batches. At this point the frites can rest for several hours at room temperature until you are almost ready to serve them.
  • Just prior to eating, heat the oil to 375°F Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes per batch. 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 hot.

Nutrition Facts : Calories 1620.1, Fat 163.7, SaturatedFat 21.2, Sodium 13.6, Carbohydrate 39.7, Fiber 5, Sugar 1.8, Protein 4.6

POMMES FRITES



Pommes Frites image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

6 baking potatoes, like russets
1 quart vegetable or peanut oil
Salt
Curry Ketchup, recipe follows, for dipping
Honey Mustard Mayo, recipe follows, for dipping
1 teaspoon curry powder
5 ounces ketchup
5 ounces mayonnaise
1/4 finely chopped onion
5 ounces mayonnaise
4 ounces mustard
1 teaspoon honey

Steps:

  • Peel the potatoes, and cut them into batons that are about the length and width of your index finger.
  • Preheat a deep pot of oil to 325 degrees F.
  • For the first fry, deep fry potatoes in the oil for 5 to 6 minutes, or until a light golden color. Do not over load fryer. Fry in 3 batches if necessary. Remove the potatoes using a slotted spoon, and allow them to cool to room temperature.
  • Raise the temperature of the oil to 375 degrees F.
  • For the second fry, deep-fry the potatoes for 2 minutes, or until crispy. Remove potatoes, and transfer into a colander or bowl. While still hot, salt the potatoes.
  • Serve with favorite dipping sauce.
  • Mix all ingredients together.
  • Mix all ingredients together

POMMES FRITES (FRENCH FRIES)



Pommes Frites (French Fries) image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 2

4 large baking potatoes (about 2 pounds), peeled
Vegetable oil for frying

Steps:

  • Trim ends and sides of potatoes to form a rectangle. Cut potatoes into 1/4-inch sticks about 3 inches long. Put potatoes in bowl and cover with water. Heat about 3 inches of oil in large heavy pot to 325 degrees. Drain potatoes and dry thoroughly. Drop potatoes, about 1 cup at a time, into hot oil and fry for 5 to 6 minutes until tender and just starting to turn brown. Remove from oil with slotted spoon and drain on paper towels. Let cool. Heat oil to 375 degrees. Fry potatoes in batches as before for about 1 to 2 minutes until crisp and brown. Remove from oil with slotted spoon and drain on paper towels. Sprinkle with salt, if desired and serve immediately.

AUTHENTIC BELGIAN FRIES ( FRENCH FRIES )



Authentic Belgian Fries ( French Fries ) image

The real deal , that takes a bit of effort , but is worth the trouble! You'll never have them any other way again. Also called "pommes frites" , "frieten" , "patat"

Provided by Dominique Depreux

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 3

hard vegetable fat (the kind is not as important as the fact it has to be hard. not oily)
2 lbs floury potatoes (not hard boiling, but floury .. the kind here is also subordinate to the flouriness, if you have a g)
1 pinch salt

Steps:

  • you will need an open (no lid) deep fryer , if you only have the kind with filters and lids , just don't close them, the steam has to be able to leave very fast else you loose crunchiness.
  • Peel your potatoes , and cut them lengthwise into discs of about 1/4 inch thick (they can be a bit thicker if you like that) . Then slice the discs lengthwise into fries of the same thickness.
  • Make sure your sink is clean , and wash your fries in cold water . Drain the water , and wash them again in new clean water. Repeat this a few times until no starch comes off the potatoes and the water stays clear. Dry your fries well , so there is no more moisture on their sides.
  • First cooking . Put the thermostat for your oil to approximately 320°F or 160°C , not higher . Put a small to medium amount of fries in the cooking basket ( you will have to do this multiple times , if you put in too much fries at once you will loose your temperature and your fries will turn out horrible) . Make sure all fries are under by shaking the basket . During cooking you can shake the basket a few times so you know they're not sticking together. Important: To check if the first cooking is done lift your basket out and pinch a fry if you can pinch all the way through they are done (if you do it fast you will certainly not burn your fingers ), they should still look pale and white , stay with your cooking for this , timing is important.(repeat until they are all done , and let your fat heat up to the appropriate temperature each time).
  • Take out the fries , shake them and put them in a big bowl to cool off , once they are cooled to room temperature they are ok to start the second cooking . you can keep these at room temperature for hours until you are ready to serve the meal , in fact leaving them a bit will only make them better , just put a towel over the bowl , no need to put them in the fridge(where condensationwould coat them).
  • Second cooking. Put the thermostat of your oil at approximately 370°F-374°F or 185°C-190°C , this is usually the highest setting , or just below that . Put a _small_ amount of the precooked fries in your basket . fry them while shaking the basket in the oil a few times during cooking , you can even take the basket out a few times to throw them in the air (not really needed , but supposed to be good tor making bubbles appear on them :) . They are ready when they are a rich golden brown in color . I put them in a deep plate with a paper towel at the bottom , and use a paper towel to quickly rub the excess fat off them before i serve(paper towel on top hand on paper towel , make a circular movement , take out towel). add a bit of fine salt , and serve. best with a T bone steak or sirloin *grinn* but as you know , fries go with just about anything :).
  • A bit of added history : The French will be the first to say that "les frites" come from Belgium. And it being true that Belgians have made and perfected the stuff for years and years, the origin of deep frying potatoes in oil comes from a monastery in Spain.
  • Smakelijk (bon appétit).
  • EDIT:.
  • Recently I found out that Bintje potatoes have become commonly available in the United States . These are without a doubt the best potatoes to use.

Nutrition Facts : Calories 156.6, Fat 0.2, SaturatedFat 0.1, Sodium 75.1, Carbohydrate 35.7, Fiber 5.5, Sugar 2.6, Protein 3.8

THE ONE AND ONLY TRULY BELGIAN FRIES



The One and Only Truly Belgian Fries image

There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.

Provided by Ruth Van Waerebeek

Categories     Potato     Side     Fry     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 3

3 to 4 cups vegetable oil for frying
2 pounds Idaho or russet baking potatoes or Yukon Gold potatoes, peeled, rinsed and dried
salt to taste

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 th 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 lightly colored but not browned. If your fryer has a basket, simply lift it out the 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 fries can rest for several hours at room temperature until you are almost ready to serve them.
  • Heat the oil to 325°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.

FLEMISH FRITES - BELGIAN FRIES WITH ANDALOUSE SAUCE



Flemish Frites - Belgian Fries with Andalouse Sauce image

Belgian fries are cooked twice for a soft middle and crisp outside and served with a mayo sauce called 'Andalouse' that can be best described as vaguely similar to Thousand Island dressing. The sauce makes a great chip dip or vegetable dip as well. We go through so much of it, I double it! My husband's family is Belgian, Flemish to be exact. I am told Flemish is equated with quality. This is a snack that is worth the time and effort! Since this is all about quality, be sure to use firm, fresh potatoes. Bring the sauce to room temperature before serving.

Provided by 6kids3cats

Categories     Side Dish     Potato Side Dish Recipes

Time 9h10m

Yield 6

Number Of Ingredients 10

1 cup mayonnaise
2 tablespoons tomato paste
2 tablespoons minced red onion
1 tablespoon minced green bell pepper
1 tablespoon minced red bell pepper
1 tablespoon fresh lemon juice
¼ teaspoon salt
3 pounds russet potatoes, peeled and cut into 1/4-inch strips
4 cups olive oil for frying, or as needed
salt to taste

Steps:

  • Stir mayonnaise, tomato paste, red onion, green bell pepper, red bell pepper, lemon juice, and salt together in a bowl. Cover the Andalouse sauce with plastic wrap and refrigerate 8 hours to overnight.
  • Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).
  • Submerge potato strips in a bowl of ice water; rinse potatoes in several changes of cold water until water in the bowl is clear. Drain potatoes and pat dry.
  • Working in batches, fry potatoes in the hot oil until just cooked through but still white, about 5 minutes. Transfer fries to a paper-towel lined plate to drain. Bring oil back to temperature between batches. Cool potatoes to room temperature, about 30 minutes.
  • Increase oil temperature to 375 degrees F (190 degrees C). Working in batches, fry the potatoes again until deep golden, 5 to 10 minutes more. Transfer fries to a paper-towel lined plate to drain. Season fries with salt and serve with Andalouse sauce.

Nutrition Facts : Calories 579.3 calories, Carbohydrate 43.9 g, Cholesterol 13.9 mg, Fat 44 g, Fiber 3.3 g, Protein 5.5 g, SaturatedFat 6.3 g, Sodium 322.1 mg, Sugar 2.8 g

POMMES FRITES



Pommes Frites image

Classic bistro-style pommes frites (the Belgian version of fries) are served with mayonnaise as a dipping sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 4

8 Idaho potatoes
2 to 3 quarts vegetable oil
1 tablespoon coarse salt
Homemade Mayonnaise

Steps:

  • Peel potatoes if desired; cut into 1/2-inch-thick matchsticks. Place in a bowl of cold water to soak for 10 minutes.
  • Heat oil in a large saucepan (at least 5 quarts) to 325 degrees. Remove potatoes from water; dry very well with paper towels. Add potatoes in batches to oil; blanch for 2 minutes (potatoes will not take on any color). Drain well; transfer to pans lined with paper towels to cool completely.
  • Raise heat of oil to 375 degrees. Heat oven to 250 degrees. Add potatoes to oil in batches; fry until golden, about 3 minutes. Drain well; place on a rimmed baking sheet. Sprinkle with salt; keep warm in oven while frying remaining potatoes. Serve immediately.

BISTRO POMMES FRITES



Bistro Pommes Frites image

These crispy bistro-style fries get their signature texture and flavor from cooking twice; once fried and once in the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 3

4 large russet potatoes (9 to 10 ounces each)
Coarse salt
4 cups vegetable oil (32 ounces)

Steps:

  • Peel potatoes and cut lengthwise into sticks, about 1/3-inch thick, transferring them to a bowl of salted cold water as you work. Drain, and rinse until water runs clear. Pat dry with paper towels.
  • Heat oil in a 14-inch straight-sided skillet until oil registers 375 degrees Fahrenheit on a deep-fry thermometer. Add half of the potatoes and distribute evenly. Cook, without stirring, until barely golden, 2 to 3 minutes. Using a slotted spoon, transfer to a baking sheet lined with paper towels to drain. Repeat with remaining potatoes. (Adjust heat between batches as necessary to keep oil at a steady temperature.) Potatoes may be prepared up to this point about 2 hours ahead of time.
  • Preheat oven to 400 degrees Fahrenheit. Remove paper towels from baking sheets. Bake potatoes until golden and crisp, 10 to 12 minutes. Remove from oven. Season with salt; toss. Serve immediately.

POMMES FRITES (BELGIAN FRENCH FRIES)



POMMES FRITES (BELGIAN FRENCH FRIES) image

Categories     Potato     Side     Fry

Yield 4 servings

Number Of Ingredients 2

3 to 4 cups vegetable oil for frying
2 pounds Idaho or russet baking potatoes or Yukon Gold potatoes, peeled, rinsed, and dried

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.

Pommes frites, the delectable Belgian French fries, are a culinary delight that has captured the hearts of food enthusiasts worldwide. Their crispy exterior and fluffy interior make them an irresistible treat, perfect for any occasion. To achieve the perfect pommes frites, attention to detail and careful preparation are key. Here are some essential tips to guide your culinary journey:

Tips:

  • Potato Selection: Opt for starchy potatoes such as Bintje, Russet, or Maris Piper. These varieties yield pommes frites with a crispy exterior and fluffy interior.
  • Cutting Technique: Cut the potatoes into even strips, approximately 1/2 inch thick and 2 to 3 inches long. Consistent size ensures uniform cooking.
  • Double Frying: The secret to crispy pommes frites lies in double frying. Fry the potatoes once at a lower temperature (300°F) until they are tender but not browned. Then, increase the temperature (375°F) for the second fry, which will create a golden-brown exterior.
  • Seasoning: Keep seasoning simple. Salt is all you need to enhance the natural flavor of the potatoes. Season immediately after frying while the pommes frites are still hot.
  • Oil Choice: Use a high-quality oil with a neutral flavor, such as canola oil or vegetable oil. This prevents overpowering the delicate potato taste.
  • Frying Time: Monitor the frying time closely. Pommes frites should be cooked until they are golden brown and crispy, but not overcooked to avoid sogginess.

Conclusion:

Pommes frites, when prepared with care and attention to detail, offer a delightful culinary experience. By following these tips, you can create pommes frites that are crispy, fluffy, and bursting with flavor. Whether served as a side dish or enjoyed as a snack, these Belgian French fries are sure to impress. Experiment with different dipping sauces to enhance the flavors and make your pommes frites even more enjoyable.

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