David Byrd : Byrd's Eye View
David Byrd
Chief Marketing Officer for ANPI

Belgian Fries

Ingredients

  • 4 cups peanut or vegetable oil for frying
  • 2 large Idaho or russet baking potatoes sliced, rinsed and dried
  • salt to taste

Directions

Pour enough oil into a deep fryer to reach at least halfway up the sides and at least 3 inches deep. Heat the oil to 325°F.

Cut the potatoes into sticks 3/8 to 1/2 inch wide. Cut diagonally across the potato to achieve a shorter fry about 3 inches long. Dry thoroughly (I use a salad spinner) otherwise the oil will splatter. Fry in at least two batches for 3-4 minutes each. They should have little to no color.

Remove from the fryer and spread onto paper towels. Bring the temperature of the oil to 325°F for each batch. Let the fries cool thoroughly until you are ready to finish and serve them.

Heat the oil to 340°F. Fry the potatoes in batches until they are browned and crisp, 3-4 additional minutes. Drain on fresh paper towels. Place on a platter, sprinkle with salt and serve.

This twice cooking method is why fast food and frozen French fries crisp.

Serves 4

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