The genuine Belgian frite owes its character to the double frying: first cooked through and pale at a low temperature, then golden brown and crisp over a high heat. With floury Bintjes and traditional beef dripping you can get the authentic chip-shop flavour right in your own kitchen.
Authentic Belgian frites
Authentic Belgian frites
Method
01
Prepare
Peel the potatoes and cut into chips approx. 1 cm thick. Don't rinse them; the starch gives the crust.
02
First frying
5–6 minutes at 140 °C, until cooked but pale. Leave to rest for at least 20 minutes (or longer).
03
Second frying
2–3 minutes at 175–180 °C, until golden brown and crisp. Salt straight away and serve.
Tips & notes
Use floury potatoes (Bintje) and, for the most authentic flavour, beef dripping (beef fat) for frying. Dry the cut chips well with a tea towel before the first frying; too much moisture gives limp chips. Chips are best straight after frying; the next day you can crisp leftovers up again in the oven or air fryer.
Variations
- For extra crisp chips: after the first frying, leave to rest in the fridge for at least a night instead of 20 minutes.
- Use duck fat instead of beef dripping for an even richer flavour.
Serve with
- Steak tartare with chips
- Carbonnade flamande
- Liège meatballs (Boulets à la liégeoise)
- Souvlaki
- Mussels with chips (Moules-frites)
- Rabbit in kriek beer
- Eel in green sauce (Paling in ’t groen / Anguilles au vert)
- Vol-au-vent
| Calories | 289 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 64 g |
| Fat | 0 g |
| Fibre | 8 g |
Estimated values, calculated from standard nutritional values per ingredient.
