Belgian Fries (or Frites, as they’re called in Belgium) are unlike any fries you’ve ever tasted. Soft on the inside, impossibly crispy on the outside, and so crunchy you can hear each bite from across the room. There’s a secret to making fries this delicious, and if you keep reading, I’ll tell you what it is.
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
Ah, fries, a universal love. I think that God gave us a gift when he gave us fries. Matchstick, curly, steak, crinkle cut… there’s not a single kind that I don’t love. But I’m gonna let you in on a little secret…
These fries… these Belgian frites that I’m going to share with you right now…. These fries are life changing, earth shattering, scream-at-the-top-of-your-lungs-“I LOVE THESE FRIES” fries. And I promise I don’t say this lightly.
The Invention of Belgian Fries
Back in the 1600s, Belgians ate a lot of fish, and one of their favorite ways to cook up their fish was to fry them in oil! Sometimes in the winter, though, the ice on the water was too thick and the Belgians couldn’t reach their beloved fish.
Instead, they began cutting up potatoes into thin slices and frying them up as they would fish. And thus, the favorite food of drunk Americans was born.
I Thought that Fries Were From France?
Ah yes, my reader; so did I. Then I took a walking tour and I learned the truth. Those French lads have been taking credit for a Belgian invention for far too long!! It’s time to set the record straight, and I’m here to help.
If you’ll remember correctly from my Belgian introduction, the country of Belgium has three official languages: German, Dutch, and French.
During World War 1, some of the war was fought in a French-speaking portion of Belgium.
The American soldiers were sent to Belgium to fight, and while they were there, they received some wonderful fries from the Belgian soldiers. The Americans, however, heard the Belgians speaking French, and thus, thought that they were French men.
When the Americans returned home, they spread the word of the incredible food that they had tried overseas… Fried potatoes from France. Sorry, Belgians. We messed that one up big time.
Why Make this Recipe
- The Crispiest Fries: Crispy fries are the BEST, and the best way to get crispy fries is to fry them twice! This recipe will teach you just how to get the crispiest fries your kitchen can provide.
- A Delicious Dipping Sauce: My visit to Belgium was the first time I tried Andalouse sauce and I will never go back! This recipe shows how easy Andalouse sauce is to throw together. I promise you won’t regret making it.
- “Travel” to Belgium: Belgium was one of my favorite places that I’ve ever visited, especially because all of the food was SO good! If you want to visit Belgium but don’t have the ability to do so, these fries are a great way to transport you there. You can also try out my Date Night “in” Belgium, which is a great way to bring the best parts of Belgium to your home.
Ingredients in this Recipe
- Idaho Potatoes: Idaho or russet potatoes are best for this recipe.
- Sunflower Oil: You will need enough sunflower oil to make about an inch of oil in a heavy-bottomed pot or pan. If you can’t find sunflower oil, you can also use vegetable oil.
- Mayonnaise: Mayonnaise is the base of the Andalouse sauce. I used Hellman’s, but you can use whatever brand you prefer.
- Seasonings: To season the Andalouse Sauce, you’ll need onion powder, garlic powder, lemon juice, tomato paste, and salt.
- Vegetables: For some additional crunch, your andalouse sauce will need bell peppers (I used green and red) and some sweet onion.
How to Make Belgian Fries
Step 1: Prepare the Fries
Peel potatoes and cut into fry shapes (about ½ inch thick and 4 inches long).
Fill a bowl with water and add the raw potatoes. Let sit for a few minutes until the water becomes cloudy, empty the bowl, refill with fresh water, and put the raw potato fries back in. Continue until the water remains clear.
Step 2: Fry The First Time
In a large pot, heat oil to 325 degrees. Add the potatoes (about ¼ at a time) and fry for about 4-5 minutes.
Remove from the oil and let drain on paper towel. Ensure that oil comes back to 325 degrees before adding your next round of fries.
Allow the potatoes to cool completely– for at least a half an hour. When the potatoes are completely cooled, reheat the oil to 375 degrees.
Step 3: Fry the Second Time
Sprinkle salt on the potatoes. Put them in the oil again, this time frying to your liking (about 3-6 minutes).
Remove, drain, salt again, and serve immediately with Andalouse sauce.
- It is very common in Belgium to fry the frites in Beef Tallow (beef fat) as opposed to sunflower oil. If you can find beef tallow, give it a try! It adds a whole new depth of flavor
- You can saute the peppers and onions before adding them to the Andalouse sauce if you so prefer
- The resting period between the two points of frying is very important to the taste and texture of the dish
What Makes Belgian Fries Different?
I don’t know about you, but I like my fries CRISPY. The best ones in the basket for me are the small ones that got a little crispier in the fryer than the rest of their fry buddies.
McDonald’s fries just don’t cut it for me, mostly because they just seem soggy…. I ain’t about that lyfe, yanno?
So those wonderful, smart, fantastic Belgians came up with the recipe for the crispiest, crunchiest, tastiest fries out there. Are you ready for the secret?
Yep! So you don’t just fry those bad guys up once. Fry them twice! Two times the frying and 80000000 times the taste.
The first time that you fry the potatoes, keep the oil at about 325 degrees fahrenheit. This initial frying will cook the potatoes all the way through and make sure that the interior is nice and soft.
Once you remove the fries from the oil, let them rest for a bit. They’ll need about a half an hour in between so that they can completely cool down and prepare for their next batch of frying.
When you fry them the second time, raise the temperature of the oil to 375 degrees. You’ll keep them in the oil for about 2-4 minutes, depending on how dark you like your fries.
This second round of frying simply crisps up the outside of the potatoes and leaves us with a deliciously crunchy treat.
If you really want to try traditional Belgian fries, try finding Beef Tallow to cook them in as opposed to oil. It makes all the difference!
What are Fries Called in Belgium?
If you ever visit Belgium and want to order fries while you’re there, be sure to ask for “Frites” if you’re in the French-speaking portion of the country.
If you are in the Dutch-speaking portion, ask for “Frieten”.
What Sauce is Good For Dipping Fries?
Okay, so the crispy factor of these fries is off the chain, but Belgian frites are fun for more reasons than one. For starters, the way that they’re served! Forget the days of a simple choice between ketchup or ranch for your fries (oops, sorry… is my midwestern showing?).
In Belgium, the dipping-sauce game is OFF THE CHARTS. I swear, you can choose between 10, 15, 20 different kinds of sauces at one fry stand, and the sauce is just as much a part of the experience as the fries themselves.
The possibilities are endless, but some of the more common options are:
- Green goddess sauce
- Pili-pili sauce
- Brasil sauce
- Andalouse sauce
The Andalouse sauce that I made with these fries is a true Belgian specialty. Based with mayonnaise and flavored with tomato paste, pepper, onions, and some seasonings, it is a perfect way to truly channel your inner Belgian.
How to Serve Belgian Fries
If you want to serve up your fry treat like a true Belgian, make a paper cone out of newspaper (or, in my case, construction paper) and put the fries in the cone.
Then take a big spoonful of your Andalouse sauce and plop it right on top of those fries. If you really want to act the part, get a teeny tiny little plastic fork and use that to eat those sauce-covered fries. Or just stick your face in the cone and gobble ‘em all up. No judgement here.
Okay, I think I have effectively shared every piece of Belgian Fries knowledge that is in my brain. If I missed something, if you still have questions, leave a comment!
If you try the recipe and love it, tag a photo of your fries on Instagram or Facebook at @TheForeignFork or with the hashtag #TheForeignFork. Thanks for stopping by everyone!
If you liked this recipe, you’ll also love these other recipes:
- Belgian Stoemp
- Liege waffles
- Canadian Poutine
- Yaroa from the Dominican Republic
- Belgian Mussels Steamed in Wine and Cream
- Cookie Butter from Belgium
Fries (Frites) with Andalouse Sauce (Belgium)
- 5 idaho potatoes
- 1 container sunflower oil for deep frying
- Sea salt
- Paper to make serving cones
- 1 cup mayonnaise
- 2 tbsp tomato paste
- 1 tbsp green bell pepper
- 1 tbsp red bell pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp lemon juice
- ¼ tsp salt
- 2 tbsp onions finely chopped
For the Fries:
- Peel potatoes and cut into fry shapes (about ½ inch thick and 4 inches long).
- Fill a bowl with water and add the raw potatoes. Let sit for a few minutes until the water becomes cloudy, empty the bowl, refill with fresh water, and put the raw potato fries back in. Continue until the water remains clear.
- In a large pot, heat oil to 325 degrees. Add the potatoes (about ¼ at a time) and fry for about 4-5 minutes.
- Remove from the oil and let drain on paper towel. Ensure that oil comes back to 325 degrees before adding your next round of fries.
- Allow the potatoes to cool completely– for at least a half an hour. When the potatoes are completely cooled, reheat the oil to 375 degrees.
- Sprinkle salt on the potatoes. Put them in the oil again, this time frying to your liking (about 3-6 minutes).
- Remove, drain, salt again, and serve immediately with andalouse sauce.
For the Andalouse Sauce:
- Mix all and let sit for one hour or overnight.