Ingredients
- 1.5kg potatoes
- Beef white or neutral vegetable oil
- White vinegar for soaking (optional)
- Salt
Recipe
- To prepare real Belgian fries, start by peeling and cutting potatoes into thick sticks.
- Rinse, soak in cold water for 30 minutes, then dry thoroughly. This step removes the starch, resulting in crisper fries.
- Bake in white beef at 150°C for 5 to 7 minutes, without browning.
- Drain and rest on paper towels. A resting period helps the fries to better withstand the second cooking.
- Just before serving, bake a second time at 180-190°C for 2-3 minutes, until golden and crisp.
- Season with salt and serve hot, preferably with homemade mayonnaise or a typical Belgian sauce such as Andalusian or Samurai.
