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.

Reviews & Comments 1

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    " It was excellent "
    dragonwings647 ate it and said...
    love crisp fries, thanks
    Was this review helpful? Yes Flag

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