Best Belgian Frites Recipes

FLEMISH FRITES - BELGIAN FRIES WITH ANDALOUSE SAUCE

Steps:

• Stir mayonnaise, tomato paste, red onion, green bell pepper, red bell pepper, lemon juice, and salt together in a bowl. Cover the Andalouse sauce with plastic wrap and refrigerate 8 hours to overnight.
• Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).
• Submerge potato strips in a bowl of ice water; rinse potatoes in several changes of cold water until water in the bowl is clear. Drain potatoes and pat dry.
• Working in batches, fry potatoes in the hot oil until just cooked through but still white, about 5 minutes. Transfer fries to a paper-towel lined plate to drain. Bring oil back to temperature between batches. Cool potatoes to room temperature, about 30 minutes.
• Increase oil temperature to 375 degrees F (190 degrees C). Working in batches, fry the potatoes again until deep golden, 5 to 10 minutes more. Transfer fries to a paper-towel lined plate to drain. Season fries with salt and serve with Andalouse sauce.

MOULES FRITES - FRENCH/BELGIAN BISTRO STYLE MUSSELS AND CHIPS

Steps:

• Frites/Chips:.
• Slice the potato into thin strips (2mm x 2mm) and rinse in salted water. Heat a deep fat fryer to 325°F/160°C (preferably using sunflower or groundnut oil). Place the frites/chips in and cook for 4-5 minutes. Remove from the heat and leave to cool.
• Moules/Mussels:.
• Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any 'beards'. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed. Avoid any that smell 'fishy', look dry or are mostly open.).
• Place the chopped onion, shallot and garlic in a saucepan with the olive oil, gently sweat them over a low to medium heat for about 5 minutes, or until slightly soft.
• Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture.
• Add the washed mussels to the pan and cover with dry white wine, bring slowly to the boil, then simmer gently whilst stirring. Continue until the mussels have opened - discard any that do not open, this can take between 2 to 5 minutes.
• Add the creme fraiche if using, mixing through the cooked and opened mussles. Cover until the frites/chips are cooked.
• Whilst the moules are cooking, turn up the deep fryer to 375°F/190°C and salt the frites/chips. Add the frites/chips back to the oil for around 1 minute until golden and crispy.
• Serve the moules in a deep bowl with the frites/chips on the side - providinf plenty of napkins and a large bowl for the shells.
• Note - to make the best frites/chips your uncooked frites/chips should be washed in cold water and dried thoroughly before cooking.

BELGIAN FRIES (POMMES FRITES)

Steps:

• Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat oil to 325°F.
• Cut the potatoes into sticks 1/2 inch wide and 2-1/2 to 3 inches long. Dry all the the pieces thoroughly in a clean dish towel. This will keep the oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
• When the oil has reached the desired temperature, fry the potatoes for 4 or 5 minutes per batch. They should be lightly colored but not browned. If fryer has a basket, simply lift it out to remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between the batches. At this point the frites can rest for several hours at room temperature until you are almost ready to serve them.
• Just prior to eating, heat the oil to 375°F Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes per batch. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and hot.

BELGIAN MAYONNAISE TO SERVE WITH FRITES

Steps:

• In a medium sized bowl place the egg yolks and the mustard, together with a Tablespoon of cold water. Beat this with a hand mixer until it is well blended. While continuing to beat the mixture bit by bit add the salad oil. If the mayonnaise becomes too thick, add a little more water. Still beating the mixture add the lemon juice and then taste to see if seasoned properly. If not add more salt & pepper to taste. Store the mayonnaise in the refrigerator in a covered bowl.

POMMES FRITES (BELGIAN FRENCH FRIES)

Steps:

• Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325 F. Cut the potatoes into sticks 1/2-inch wide and 2-1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep the oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time. When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lighly colored but not browned. If your fryer has a basket, simply lift it out to remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325 F in between batches. At this point the frietjes can rest for several hours at room temperature until you are almost ready to serve them. Heat the oil to 375 F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.

BELGIAN FRITES

Steps:

• 1. Soak potatoes in cold water and cover for a minimum of 1 hour and up to 24 hours. Drain, and pat dry.
• 2. Heat 3 inches oil in a large stockpot to 275 degrees to 300 degrees.
• 3. Line two baking sheets with paper towels.
• 4. Blanch potatoes in small batches without crowding, turning occasionally, until completely cooked but barely colored, 3 to 4 minutes. Using a slotted spoon, transfer potatoes to one of the prepared baking sheets to drain in a single layer.
• 5. Increase oil temperature to 350 degrees to 360 degrees.
• 6. Fry potatoes in small batches, turning occasionally, until crisp and golden brown. Using a slotted spoon, transfer to prepared baking sheet in a single layer.
• 7. Sprinkle with salt, and serve immediately.

BELGIAN FRITES

Steps:

• Soak potatoes in cold water and cover for a minimum of 1 hour and up to 24 hours. Drain, and pat dry.
• Heat 3 inches oil in a large stockpot to 275 degrees to 300 degrees. Line two baking sheets with paper towels. Blanch potatoes in small batches without crowding, turning occasionally, until completely cooked but barely colored, 3 to 4 minutes. Using a slotted spoon, transfer potatoes to one of the prepared baking sheets to drain in a single layer.
• Increase oil temperature to 350 degrees to 360 degrees. Fry potatoes in small batches, turning occasionally, until crisp and golden brown. Using a slotted spoon, transfer to prepared baking sheet in a single layer. Sprinkle with salt, and serve immediately.