Belgian Frites — Print Recipe — The Culinary Codex

Thick-cut potatoes fried twice in beef tallow — first to cook through, then at high heat to create a shattering golden crust around a fluffy interior — served in a paper cone with mayonnaise.

Ingredients

1.5kg Bintje potatoes (or Maris Piper), cut into 1cm thick batons
Beef tallow or vegetable oil for frying
Fine sea salt

Instructions

1 Cut potatoes into 1cm thick batons. Rinse in cold water to remove excess starch, then dry thoroughly with clean towels.
2 Heat tallow or oil to 150°C (300°F). Fry potatoes in batches for 6-8 min until cooked through but still pale. Remove and drain.
3 Let frites rest at room temperature for at least 15 min (or up to several hours).
4 Heat oil to 180°C (350°F). Fry again in batches for 2-3 min until deep golden and crispy.
5 Drain on paper, season immediately with fine sea salt.
6 Serve in paper cones with Belgian mayonnaise, andalouse sauce, or stoofvleessaus.

Did You Know?

Belgium has over 5,000 frituren (fry shops), roughly one for every 2,200 people. UNESCO recognized Belgian frite culture as intangible cultural heritage in 2017.