David Byrd : Raven Call
David Byrd
David Byrd is the Founder and Chief Creative Officer for Raven Guru Marketing. Previously, he was the CMO and EVP of Sales for CloudRoute. Prior to CloudRoute, He was CMO at ANPI, CMO & EVP of Sales at Broadvox, VP of channels and Alliances for Telcordia and Director of eBusiness development with i2 Technologies.He has also held executive positions with Planet Hollywood Online, Hewlett-Packard, Tandem Computers, Sprint and Ericsson.
| Raven Guru Marketing http://www.ravenguru.com/

Belgian Fries


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


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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