2 pounds potatoes; see * Note
Vegetable oil; for frying
Fine sea salt; to taste

* Note: Bintjes potatoes are preferred. Bintjes potatoes are ideal for frites, as they hold their shape and do not turn floury when fried, Idaho work almost as well.

Peel potatoes and sliced lengthwise into 1/3- by 1/3- by 2 1/2-inch sticks. 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 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 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.

This recipe yields 4 servings.

Comments:
Legend has it that the french fry was invented not by the French, but by a group of Belgian peasants in the seventeenth century. During an especially brutal winter, the river that was their main source of sustenance froze, making fishing impossible. In lieu of the real thing, these creative folk took to carving potatoes into fish shapes and frying them.

The American term “french fry” is derived not from a mistaken French origin — the French call them pommes frites — but from the fact that they are “frenched,” or cut lengthwise into strips.

The method of twice-frying potatoes is also attributed to Belgium, where, in the mid-nineteenth century, a famous Belgian cook named Cauderlier recorded a process he called “double friture,” in which the potato strips are first blanched in vegetable oil to cook the insides, then left to cool completely, and fried again at a much higher temperature to crisp the outsides and give them a rich golden color.

Belgians are passionate about these frites, which are commonly sold in small shops along city streets and served in paper cones with a sprinkling of salt and a generous dollop of mayonnaise.
Source: Recipe originally from Martha Stewart Living – Lynn Thomas on the Food Forum BB – corrections by Diana van den Broek.

Belgian Fries I

3 to 4 cups vegetable oil for frying
2 pounds Idaho or russet baking potatoes or Yukon Gold potatoes, peeled, rinsed and dried
salt to taste

There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.

You won’t need a lot of special equipment, but a few items are essential. If you own an electric deep fryer, you’re all set. If not, a 4-quart fryer with a basket insert and a separate deep-fat thermometer is your next choice.

In a pinch, use a heavy pot that is at least 5 inches deep, a long-handled fried-food skimmer or very large long-handled slotted spoon, and a deep-fat thermometer.

Keep in mind that the older the potato, the better it is for making fries. Never make fries with young potatoes as they have not had time to develop sufficient starch.

The size of the fries is a very personal matter. Some people like them very thin and crunchy. Others prefer them quite large so that they can be crispy on the outside and soft in the center. Experiment to find the size you like best. Very thinly cut potato sticks need a shorter frying time, and the thicker ones take a little longer.

Note: When frying anything in deep fat, always keep a lid close by. In case of fire, turn off the heat and cover the pan.

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 lightly 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 fries can rest for several hours at room temperature until you are almost ready to serve them.

Heat the oil to 355?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.

Remarks: 4 servings.

Source: Everybody Eats Well in Belgium – Ruth Van Waerebeek

500 g – 1,1 lb haricots princesses
or green beans
3 large potatoes
125 g – 4 oz. smoked streaky bacon,
in one piece
15 g – 1/2 oz. butter
1 tb chopped parsley
1 tb chopped spring onions
0.5 dl – 3 tb + 1 ts red wine vinegar

Trim and wash the beans and cook them in boiling, salted water. They must remain firm. At the same time, cook the potatoes in their skins in boiling salted water.

While the vegetables are cooking, dice the bacon and fry in 15 g – 1/2 oz. butter until it changes color. When the potatoes are cooked, peel them and cut them into rounds.

Drain the beans. Put the beans in a salad bowl, arrange the potatoes all around, sprinkle with the chopped parsley and spring onions, and pour the diced bacon and its fat over the lot.

Pour the wine vinegar in the frying pan and boil, scraping up the crunchy remaining bits of bacon and bacon juice until the liquid has reduced considerably.

Pour over the salad, and serve warm.

Remarks: 4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).

1 kg – 2,2 lb potatoes
1 kg – 2,2 lb carrots
1 finely chopped onion
50 g – 1,75 oz. butter
250 g – 8,75 oz. bacon
a sprig of thyme
1 tablespoon chopped parsley
some milk
salt and pepper

Clean the carrots and slice them into thin rounds. Melt the butter in a large pan and fry the onion until it is golden. Add carrots, thyme, parsley and salt and pepper to taste. Add water to cover the vegetables and let simmer for 40 minutes.

Cook the potatoes in salted water for 20 minutes. Cut the bacon in small pieces and fry them slowly. When everything is ready mix the vegetables with the potatoes and the bacon. Add some milk and pass through a vegetable shredder. Season with pepper and salt.

Serve very warm with baked sausages and mustard.

Remarks: 4 servings.

Source: my collection