Belgian Fries (not so) secret recipe

BELGIAN FRIES

(NOT SO) SECRET RECIPE

Ingredients:

Some fine potatoes (Bintje is the best, but in the US Yucon Gold or Russett will do fine), 

a sharp knife

a deep fryer

frying oil (any oil that can take the heat will do but will determine the taste of the fries, preferably ox fat), 

some kitchen paper

a bowl or an ovenplate.

Method

Start by peeling the potatoes. Cut them in slices 1 cm (3/8″) thick and finally cut them into fries of 1 cm square .. Dry the fries well in paper or a towel before putting them into the oil.

Note: some people like to put them in cold water for a few minutes: this washes out much of the starch and tends to make them less sticky after the first frying and more crispy after the second.

Heat the oil in a hot frying pan or deep fryer to a temperature of 160°C (320°F). Put in a handfull of fries: not more at once because the oil will cool down too much. Fry for a few minutes (4-8 depending on the thickness and the kind of potatoes), stir regularly to prevent sticking. Put the fries into a large bowl with kitchenpaper (or even better on an ovenplate) and let them cool down and ‘sweat’ for at least 1/2 hour.

Finally heat to 190°C (375°F) and fry for 2 minutes until crispy and golden brown. This way the fries will be crispy on the outside and soft on the inside, the way they should be!