The Perfect Fry: Inspiration from Belgium

French fries are one of my favorite foods. So of course, when I considered the idea of researching how to replicate the perfect Belgian “frites” (French for “fries”), I nerded out a little and got deep into the science of how to create the perfect french fry. But first, let me paint the picture of a casual stroll through the streets of Brussels –

One of the first things you may notice about the food scene in Belgium is the abundance of “friteries,” which are fast food establishments specializing in serving fries. You’ll notice people strolling through the streets with a paper cone in hand filled to the top with steaming hot fries, often accompanied with a mayo dipping sauce poured on top or to the side. But why is such a thing as “French” fries so popular in a place like Belgium?

The answer is still arguably up for debate, but the commonly known response is because fries originated in Belgium. It is said that during the First World War, American soldiers tried this potato snack and, hearing the French language, thought they were in France and therefore began calling them “French fries.”

One thing I recognized about this delicious Belgian snack is the thickness of the fry and the fresh potato flavor I hadn’t really tasted anywhere else. So naturally, I decided I would try to replicate this unique version of the fry at home.

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I start with a russet potato cut into approximately ½ inch sticks.

You’ll then parboil (partially cook) the potato sticks in a gentle boil. This method helps draw out excess starch from the potatoes, which will help create a more light and fluffy interior and crispy exterior to your fries. This also helps ensure they will not burn before they are fully cooked through when you move on to the next stage of the cooking process.

I also added a small splash of white vinegar and a pinch of salt to the boiling water. The vinegar will help prevent the potatoes from breaking down so they don’t fall apart as easily. The salt will help season them.

After removing them from the water and drying them off, they should be pliable but not falling apart. Lay them out on a sheet and refrigerate them for at least 30 minutes to help draw out excess water and allow them to cool to an even temperature.

Now it’s time to start the “frying” process. I opted for the healthier and slightly simpler method of air frying them. I used the technique commonly used for Belgium fries, which consists of “double-frying.” The first step in this process is cooking them at a low temperature to ensure the insides are just cooked. After allowing them cool to room temperature, you’ll then cook them again at a high temperature, which will create the crispier exterior.

I did not use any seasoning besides coating them with some avocado oil before air frying and sprinkling them with some fresh sea salt as soon as they were done. I wanted to ensure they had that pure potato taste I remember so well from Belgium! And I can attest they highly exceeded my expectations.

The fries came out with a beautiful golden brown, blistered exterior. The taste perfectly replicated that pure, savory potato flavor. It was quite arguably one of the best fries I’ve had, especially for something that wasn’t actually deep fried. Served with some of Belgium’s popular mayo-based condiment “andalouse sauce,” this was a dish to make the taste buds dance.

Please let me know in the comments if you try this recipe! Also, I’d love to know how you like the andalouse sauce or if you have a favorite condiment for your fries?

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