French Fries (Belgian Pommes Frites)
Pommes Frites are traditional Belgian fries, French fries, or simply fries, chips, finger chips or french-fried potatoes, are batonnet or allumette-cut deep-fried potatoes. Few realize that one of the most popular fried foods in the world is actually considered to be a Belgian delicacy. From the special way they are prepared to the number of sauces they’re served with. The name French fries implies that this dish can be traced back to France; however, the origins of this ubiquitous dish can be traced back to Belgium. It is rumored that French fries received that name during WWI. At that time, American soldiers were introduced to the fried potatoes in Belgium, but because they thought they were situated in France (due to the fact that part of Belgium speaks French), the soldiers nicknamed these fried potatoes as French fries, instead of calling them fried potatoes. Belgians eat their frites preferably with their fingers or with small plastic forks; it is typical to serve them with a dollop of sauce. You can visit any town or city in Belgium and order frites, which may be served in a paper cone to be enjoyed while exploring the city. The Belgian frites are almost always served with a sauce, which vary from more traditional favourites such as ketchup and mustard to more interesting concoctions like andalouse, samurai and joppieaus. But don’t forget that the topping most Belgians prefer is mayonnaise, which is also paired with most Belgian dishes. Whether you call them French fries, pommes frites or chips, the diverse name of this particular food also varies in terms of how it is served and prepared. One of the more popular dishes in Belgium is frites with mussels, known as ‘Moules Frites’, a traditional meal to order when the season is just right. A close second is the steak and frites combination. Yet, most will argue that frites are not just a complementary side, they serve as a great main course too.
4 very large bintje or Yukon gold potatoes, peeled and cut into ½" sticks
4 cups beef tallow or vegetable oil
To Serve:
Belgian mayonnaise
sea salt
Soak the Potatoes: Soak the potatoes in ice-cold water for 1 hour, drain, and pat completely dry.
First Cooking: Put the thermostat for your oil to approximately 320°F (160°C), not higher. Put a small to medium amount of fries in the cooking basket (you will have to do this multiple times, if you put in too much fries at once you will loose your temperature and your fries will turn out horrible). Make sure all fries are under by shaking the basket. During cooking you can shake the basket a few times so you know they're not sticking together. Important: To check if the first cooking is done lift your basket out and pinch a fry if you can pinch all the way through they are done (if you do it fast you will certainly not burn your fingers), they should still look pale and white, stay with your cooking for this, timing is important. (repeat until they are all done, and let your fat heat up to the appropriate temperature each time).
Take out the fries, shake them and put them in a big bowl to cool off, once they are cooled to room temperature they are ok to start the second cooking. you can keep these at room temperature for hours until you are ready to serve the meal, in fact leaving them a bit will only make them better, just put a towel over the bowl, no need to put them in the fridge (where condensation would coat them).
Second Cooking: Put the thermostat of your oil at approximately 370°F-375°F (185°C-190°C), this is usually the highest setting, or just below that. Put a small amount of the precooked fries in your basket. Fry them while shaking the basket in the oil a few times during cooking, you can even take the basket out a few times to throw them in the air (not really needed, but supposed to be good tor making bubbles appear on them. They are ready when they are a rich golden brown in color. I put them in a deep plate with a paper towel at the bottom , and use a paper towel to quickly rub the excess fat off them before I serve (paper towel on top hand on paper towel, make a circular movement, take out towel).
Serve with a little sea salt and some Belgian Mayonnaise.
Makes 4 servings.
Cook's Notes: In a lot of countries they make fries with unpeeled potatoes (Ireland). There's nothing wrong with that, it's probably healthier that way (the skin does contain a lot of vitamins), but in Belgium it's never done that way.
In other countries snd restaurants (France, McDonalds) they tend-cut the fries way too thin. The thicker the fries, the less fat they absorb and the tastier they are.
A list of no-no's:
- Do not put in too many fries at once: the oil will cool down and your fries will be too greasy.
- Never put a lid on your frying pan: this makes your fries soggy.
- Never use frozen fries.