Pannenkoek
22 min · 653 kcal · Germanic
Belgian Fries
Proper Belgian frieten: floury Bintje potatoes cut into thick batons, blanched in beef tallow, rested, then fried again until the outside crackles and the inside stays fluffy. Salted the moment they leave the fat and eaten from a paper cornet with mayonnaise.
Instructions
- Peel 300 g of Bintje potatoes and square off the sides, then cut them into batons a good 10 mm thick and 7-8 cm long, Belgian fries are chunky, never matchsticks. Keep the thickness even so they cook at the same rate.
- Rinse the batons in a bowl of cold water for 5 minutes, changing the water once, until it runs clear of surface starch. Drain and dry them thoroughly in a clean tea towel, any water left on the potatoes will spit violently in the fat.
- Melt the beef tallow in a deep, heavy pan or fryer, filling it no more than halfway, and bring it to 150C on a probe thermometer. Have a rack or tray lined with paper ready alongside.
4 more steps in Feat
Cook it step by step, scale it to your servings, save it to your favourites, and log it in one tap.
Open in Feat, it's freeiPhone · App StorePer serving
626kcal
5gprotein
49gcarbs
46gfat
7gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
Was this recipe useful?
More like this
4 more steps in the app
Open in Feat