INGREDIENTS

INSTRUCTIONS

Follow these instructions carefully and enjoy the wonderfull taste of
the real Belgianfries.
Start by peeling some potatoes. Cut them in slices 1 cm (3/8") thick
and finally cut them into fries of 1 cm square. Dry the fries well in
paper or a towel before putting them into the oil.
Note: some people like to put them in cold water for a few minutes:
this washes out much of the starch and tends to make them less sticky
after the first frying and more crispy after the second.
Heat the oil in a hot frying pan or deep fryer to a temperature of
160C (320F). Put in a handfull of fries: not more at once because the
oil will cool down too much. Fry for a few minutes (4-8 depending on
the thickness and the kind of potatoes), stir regularly to prevent
sticking.  Put the fries into a large bowl with kitchen paper and let
them 'sweat' for at least 1/2 hour.
Finally heat to 190C (375F) and fry for 2 minutes until crispy and
golden brown. This way the fries will be crispy on the outside and
soft on the inside, the way they should be!
Serve with a little salt (no vinegar pleeeeease) and some mayonnaise.
A LIST OF NO-NO'S:
Do not slice them too thin. 1 cm square is the perfect
dimension.
Try to cut them rectangular: pointed ends tend to burn. You'll need
more patatoes of course.
Do not put in too many fries at once: the oil will cool down and your
fries will be too wacky and greasy.
Do not fry them the first time until they become brown.
Never put a lid on your frying pan: this makes your fries wacky.
Never use frozen fries! Go to a McDonalds if you like them ...
French fries (also known as Pommes Allumettes) are thinner then the
real ones. They taste OK but are a lot more greasy! They are fried
only once at 180C.
Other variaties include Pommes Paille (1,5 mm thick, fry once) and
Pommes Gauffre (cut with a special knife).
http://www.tornado.be/~mmes/ HomePage
frites.htm Belgian Fries Main Page
koten.htm Frietkoten
by Michel A. Mes
E-mail: mmes@tornado.be
Posted to MM-Recipes Digest V3 #217
Date: Sat, 10 Aug 1996 17:19:58 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)

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