Sort of Belgian Fries
From xnipek 15 years agoIngredients
- 2 lb. white potatoes (Russet, Yukon Gold, or other white potato. red potatoes do not work well). shopping list
- 2 quarts water shopping list
- 2 quarts frying oil of choice shopping list
How to make it
- Wash potatoes; peel if desired. Cut into sticks about 1/2-inch wide. A French fry cutter is ideal for uniform fries.
- Bring two quarts of water to a rolling boil; add potatoes. Stir gently for about five minutes (about one minute after water returns to a boil). The potatoes should be cooked through, but not soft.
- Remove from heat, drain, spread potatoes on old newspapers, a towel or other absorbent material and allow to cool to room temperature.
- In a deep fryer, bring about two quarts of cooking oil to 325 - 350 degrees. Place a handful of potatoes at a time in the oil, fry to a golden brown.
- Always use a fryer deep enough to contain the initial bubbling of the fries. Always have a lid available to cover the fryer in case the oil catches fire. Never leave a deep fryer unattended. Once the cooking begins, stay with it until the oil is removed from the heat.
- Drain on paper towels, paper or other absorbent material. The fries will be a little oily at first, but within a minute or two the excess oil will drain away leaving crispy fries.
- Best served lightly salted with a mayonnaise dip, or perhaps a ranch-type dressing.
- Note: Belgian Fry lovers will howl at parboiling the potatoes, thus the name "Sort of Belgian Fries." Real Belgian Fries are deep-fried twice, but makes for quite a mess. This way avoids the oily drainage and still gives a good fry that does not go soggy.
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