Frieten (Belgian Fries)
In short: Thick-cut potatoes fried twice, first low to cook them through and then hot until crisp outside and fluffy inside, served with mayonnaise. It takes about 45 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 25 min
- Resting
- 45 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Belgians eat frieten from paper cones at village fry stands, with a spoonful of mayonnaise on top and a little wooden fork. They are fried twice: a gentle first fry cooks the potato through, and a hotter second fry builds the crust. Choose a floury potato and cut the sticks thick, about 1 cm. Fry them in beef fat for the traditional taste or in sunflower oil for a lighter result.
Instructions
- Peel the potatoes and cut them into sticks about 1 cm (1/2 inch) thick. Rinse the sticks under cold water until the water runs clear.
- Soak the sticks in cold water for 30 minutes, then drain and dry them thoroughly in clean kitchen towels. Wet potatoes make the oil spit and stay pale.
- Heat the oil in a deep, heavy pot to 140°C (285°F). Fry the potatoes in 2 or 3 batches for 6 to 8 minutes, until soft and cooked through but still pale.
- Lift each batch onto a rack or a tray lined with paper towels. Let all the potatoes cool for at least 15 minutes. They can wait up to 2 hours at room temperature.
- Raise the oil to 180°C (350°F). Fry the potatoes again in batches for 3 to 4 minutes, until deep golden and crisp.
- Drain on paper towels, toss with the salt straight away and serve in paper cones or on a warm plate, with mayonnaise on the side.
Tips
- For the classic flavor, fry in rendered beef fat (beef tallow). It tastes savory and slightly nutty. Mix it with a little oil if the fat is hard to find.
- Do not crowd the pot. Too many potatoes at once drop the oil temperature and give limp fries, so cook in batches and use a thermometer rather than guessing.
Questions and answers
Why are Belgian fries fried twice?
The first fry at a lower temperature cooks the inside until fluffy. The second fry at a higher temperature dries and crisps the outside, which gives a crust that stays crunchy.
Can I make frieten ahead of time?
Yes. After the first fry, cool the potatoes and keep them in the fridge for up to 24 hours, or freeze them on a tray. Fry them from cold for the second round.
What sauce do Belgians eat with fries?
Mayonnaise is the standard. Ketchup, curry ketchup, tartar sauce and andalouse (mayonnaise with tomato and pepper) are also common.
How long does it take to make Frieten (Belgian Fries)?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Frieten (Belgian Fries)?
About 380 kcal per serving, with 5 g of protein, 52 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 52 g |
| Fat | 17 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
