Why do I need to fry the fries twice?

The secret to the perfect fry lies in the double frying process! The first frying round (at $150^\circ\text{C}$) is purely meant to cook the potato, making it wonderfully soft inside. Only during the second frying round (at $180^\circ\text{C}$) do you create that golden brown, super crispy crust that everyone loves so much. So do not skip this step!

Which potatoes are best to use for homemade fries?

For the best homemade fries, always choose a floury (fluffy) potato.

Why is it so important to dry the fries well after rinsing?

When you thoroughly rinse the fries, you wash away the excess starch, which prevents them from sticking together during frying. But be careful: water and hot fat are arch-enemies! So really dry the fries thoroughly with a clean kitchen towel after rinsing. If they are still wet, the temperature of your fat drops too quickly, and they become limp instead of crispy.

Why shouldn't I put too many fries in the basket at once?

If you stuff the basket too full, the frying fat cools down too much all at once. As a result, the fries will absorb the fat instead of searing, resulting in greasy, limp fries. So divide your portion neatly into three batches. Patience will be rewarded with the most delicious, crispy fries!

Frying fresh fries

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15min

•

Easy

The Belgian pride: golden brown fries. Making fries yourself is not difficult at all if you use my tips. We choose the perfect floury potato, cut them with love, and of course fry them in real beef fat for that unmistakable, authentic taste. The result? Homemade fries that are wonderfully crispy on the outside and delightfully soft on the inside. This is the ultimate side dish for a cozy Sunday! They are also incredibly delicious with juicy hamburgers, a creamy vol-au-vent , or a steaming plate of meatballs in tomato sauce.

Ingredients

What do you need?

Quantity: 4P

800 g waxy potatoes or frying potatoes
Beef fat
Salt

Preparation method

How do you make this?

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Peel the potatoes, cut them lengthwise into slices of 0.5cm and then into strips. Meanwhile, heat the fryer to 150°C, rinse the fries thoroughly and dry them well. Divide this amount into 3 portions, too many at once in the basket is not good. Fry them for about 5 minutes, not to color them but to cook them.

Do the test by pressing a fry between your thumb and index finger. If it is nice and soft, you can take them out; if they are still hard, they need to fry longer. Drain them onto a plate lined with baking paper and fry the rest in the same way.

Now increase your temperature to 180°C. Now you fry the fries until golden brown and crispy. Drain onto a plate with kitchen paper and serve immediately with some salt on top.