Belgian Frites with Mayonnaise
Thick-cut potatoes fried twice for a crisp exterior and fluffy centre, served with mayonnaise.
- prep
- 20 min
- cook
- 15 min
- total
- 35 min
- serves
- 4
- level
- medium
Belgian frites are cooked in two separate stages at two different temperatures, which is the whole reason they come out crisp on the outside and genuinely fluffy inside rather than just crisp throughout.
Belgium treats frites as their own dedicated food category, sold from standalone friteries and fritkots rather than only as a side.
Part of our 20 best Belgian recipes list.
method
Peel the potatoes, and cut into thick batons, about 1cm (1/2 inch) square.
Rinse the cut potatoes in cold water to remove excess starch, then pat completely dry with a towel.
Heat the fat or oil to 150°C (300°F) for the first fry.
Fry the potatoes in batches for 5 to 6 minutes, until softened but pale, without browning. Remove and drain, and let rest for at least 15 minutes, or up to a few hours.
Heat the fat or oil to 190°C (375°F) for the second fry.
Fry the potatoes again in batches for 2 to 3 minutes, until deep golden and crisp.
Drain well, season generously with salt while still hot, and serve immediately in a paper cone with mayonnaise.
chef's tips
- The double fry at two different temperatures is non-negotiable; the first, cooler fry cooks the inside through, and the second, hotter fry is purely for color and crunch.
- Resting the potatoes between fries, even just 15 minutes, matters; frying them again too soon won't give the same crisp result.