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Authentic Pommes frites Recipe Belgium, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Mistakenly thought of as French rather than a Belgian invention, pommes frites, also known as pataten and frieten in Belgium, are lengthways sliced Bintje potatoes that have been double fried in horse or ox fat. They traditionally come served in a paper cone, and are usually only sprinkled with salt, but nowadays will also be topped with some kind of sauce, typically one that is mayonnaise-based.
Pair with
Serve With
Cooking tips
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potatoes
There is no other option for Belgians than Bintje potatoes, but you can use russet or Idaho potatoes instead and still get satisfying results. You shouldn't cut the potatoes too thinly. Ideally, they should be about 1 cm (1/2-inch) wide and 6-7 cm (5 1/2-inch) long. -
cooking fat
Traditionally, Belgians would fry their potatoes in horse and ox fat, but nowadays, because these are expensive, they have switched to vegetable oil. -
method
To achieve the perfect fries, it is essential that you use a two-stage frying method. First, the potatoes are fried at a lower temperature, so they are cooked through (they should not brown), and a second time they are fried at a higher temperature, so they turn crisp and golden on the outside. It is advised to place them in cold water for a few minutes before frying to wash out as much starch as ... Read more -
equipment
If you don't own a deep fryer, use a large and deep pot and a thermometer to track the oil's temperature. -
serving
The proper way to serve fries in Belgium is to place them in a paper cone, sprinkle them only with salt and top them with a mayonnaise-based sauce. However, fries are not only a snack but also a side to many Belgian and French dishes such as moules-frites and steak-frites. They are also a key ingredient in the Belgian sandwich mitraillette and the Canadian poutine.
Recipe variations
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McDonald's French Fries
Ready in 13hThere probably aren't more popular French fries in the world than Mcdonald's fries. The fries in this McDonald's-style fries recipe go through a three-stage treatment — first, parboiling in a vinegar solution, and then, they are double-fried. For the best results, the potatoes should be stored in the freezer to freeze before the second fry. However, if in a pinch, this step can be skipped.
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Belgian Fries
Ready in 50minThis recipe teaches you how to make authentic, traditional Belgian pommes frites, better known as French fries. The recipe calls for Bintje potatoes, which are cut into thick slices and twice-fried for extra crispiness. As far as serving goes, to keep in line with tradition, serve the frites sprinkled only with salt and with mayonnaise on the side.
McDonald's French Fries
PREP 40min
COOK 20min
RESTING 12h
READY IN 13h
There probably aren't more popular French fries in the world than Mcdonald's fries. The fries in this McDonald's-style fries recipe go through a three-stage treatment — first, parboiling in a vinegar solution, and then, they are double-fried. For the best results, the potatoes should be stored in the freezer to freeze before the second fry. However, if in a pinch, this step can be skipped.
Ingredients
McDonald's French Fries
2 lbs (900g) russet potatoes, peeled and cut into 1/4-inch by 1/4-inch (1.25 x 1.25 cm) fries (keep raw potato sticks submerged in a bowl of water after cutting)
water, for boiling
2 tbsp (30ml) distilled white vinegar
2 tbsp (24g) kosher salt, plus more for seasoning
2 qt (1.9 L) peanut oil
Preparation
1
McDonald's French Fries
Step 1/12
Prepare four large trays and line them with paper towels.
Step 2/12
Add the potatoes, the vinegar, the water, and the salt to a large pot. Bring to a boil and boil for 10 minutes. Drain the potatoes and arrange them on a tray lined with paper towels.
Step 3/12
Pour the oil into a 5-qt (4.7 L) Dutch oven or a large wok. Bring to 400°F/204°C over high heat.
Step 4/12
Carefully submerge a third of the potatoes in the oil, which will cause the temperature of the oil to drop to 360°F/182°C. Fry for 50 seconds, stirring a few times to keep the potatoes separate. Transfer the potatoes onto a second tray lined with paper towels to drain.
Step 5/12
Repeat the previous step with the remaining two-thirds of potatoes, first waiting for the oil to come to 400°/204°C before adding a new batch.
Step 6/12
Wait 30 minutes for the potatoes to cool.
Step 7/12
Ideally, for optimal results, freeze them anywhere from overnight to up to two months before proceeding to the next step. Of course, if you're in a rush, you can skip this step.
Step 8/12
Preheat the oven to 200°F/90°C. Place a wire rack inside a baking sheet, then put it inside the oven.
Step 9/12
Bring the oil to 400°F/204°C over high heat. Carefully submerge half of the pre-fried potatoes into the hot oil. Fry for three and a half minutes, checking that the oil, and adjusting if need be, is approximately at 360°F/182°C.
Step 10/12
Transfer into a bowl lined with paper towels. Season with kosher salt right away. If you want to keep the fries warm while the second batch is frying, keep them on a wire rack inside the oven.
Step 11/12
Fry the second half of potatoes the same as in steps 7 and 8.
Step 12/12
Serve while still hot.
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