Belgian Frites: Twice-Fried Crispy Potato Sticks
Traditional Belgian fries made with a two-stage frying method that creates a crispy exterior and fluffy interior. Russet potatoes are cut into matchsticks, soaked to remove starch, blanched at a lower temperature, chilled, then finished at a higher temperature for optimal texture and golden color.
Ingredients
- 4 large russet potatoes
- 7 cups frying oil (canola, vegetable, peanut, or coconut)
- sea salt
Instructions
- 1
Wash russet potatoes; peeling is optional.
- 2
Cut potatoes into matchsticks between 1/2 inch and 3/4 inch thick.
- 3
Place potatoes in a large bowl, cover with cold water, and soak for at least 1 hour up to 12 hours, refrigerating if soaking longer than 1 hour.
- 4
Pour at least 3-4 inches of oil into a pot that is 3 quarts or larger.
- 5
Heat oil to 325 degrees using a fry thermometer.
- 6
Drain water from potatoes and pat dry with paper towels or a clean kitchen towel.
- 7
Using a slotted metal spoon or skimmer, carefully place potatoes in oil in a single full layer without crowding the pot.
- 8
Gently stir fries a few times to prevent sticking.
- 9
Fry for 3-4 minutes until pale and slightly firm when poked with a fork.
- 10
Remove fries to a cooling rack set over a baking tray.
- 11
Repeat frying and cooling with remaining potato batches, reheating oil to 325 degrees between batches.
- 12
Refrigerate fried potatoes until thoroughly chilled, about 1 hour.
- 13
Reheat oil to 400 degrees.
- 14
Fry chilled potatoes for another 4-5 minutes until deep golden with crisp exterior.
- 15
Remove to cooling rack, sprinkle with sea salt, and serve immediately.
Tips
Soaking removes excess starch, essential for crispy fries.
Pat potatoes completely dry to prevent dangerous oil splattering.
Do not crowd the pot during frying to maintain oil temperature and prevent steaming.
Two-stage frying creates contrast between crispy exterior and fluffy interior.
Good to Know
Store in an airtight container at room temperature for up to 2 hours. Reheat in a 375-degree oven for 5-10 minutes to restore crispness.
Potatoes can be cut, soaked, and stored in water in the refrigerator overnight. First frying can be completed several hours ahead; refrigerate until ready for second frying.
Serve immediately after final frying while still warm and crispy. Pair with mayonnaise, ketchup, or Belgian sauces.
Common Mistakes
Do not skip soaking to avoid starchy, gummy fries.
Do not fry at too high a temperature during blanch to avoid dark exterior with raw interior.
Do not skip the chilling step to avoid soggy fries on second fry.
Do not crowd the pot to avoid dropped oil temperature and steamed fries.