VegetarianWaffles
55 min · 639 kcal · Breakfast · Germanic
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.
Method
- 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.
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626kcal
5gprotein
49gcarbs
46gfat
7gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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