Co
Cook
The recipe for Belgian fries is an institution in Belgium. The secret to their lightness lies in a two-step cooking process. The fries are first fried in fat at 160°C, then left to rest before being fried again at 180°C…
Ustensiles
Ingrédients — 4 parts
Préparation
1
Peel the potatoes and rinse them quickly with clear water.
2
Cut the potatoes into sticks about 1 cm thick.
3
Dry the raw fries without rinsing them with water to preserve the starch.
4
Fry the potatoes in fat heated to 160°C for 8 to 10 minutes, then drain them.
5
Let the fries rest for 15 minutes to form a thin crust.
6
Heat the fat to 180°C and fry the potatoes again for 4 to 5 minutes.
7
Drain the fries and salt them to taste.