Matchstick, curly, steak, crinkle cut… there’s not a single kind of potatoes not to love.

Those French lads have been taking credit for a Belgian invention for far too long!! It’s time to set the record straight.

The perfect fry shape is about ½ inch thick and 4 inches long.

There's a simple two rounds of frying these potatoes to reach the perfect golden fries.

In Belgium, the dipping-sauce game is OFF THE CHARTS.

If you want to serve up your fry treat like a true Belgian, make a paper cone out of newspaper 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.

The Foreign Fork 

Tap the link below for the full RECIPE

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