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Belgian "French" Fries with Mayonnaise
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Belgian "French" Fries with Mayonnaise

What makes the Belgian “fries” so unique? Therein lies a secret the world may never come to uncover. What we do know is that, for starters, the potatoes are fried twice in strict, deliberate delays. The first fry gives the fries their tenderness. The second phase, right before serving, creates the golden-brown color and unmistakable crispiness. Overall, it is fair to say that the Belgian "French" fries is an unparalleled sidekick to almost any Belgian dish. 

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Servings: 2 servings
Course: Side Dish
Cuisine: Belgian

Ingredients

For the fries:
  • 3 potato such as Sebago, Coliban, Golden Delight or Kennebec, large
  • 8 ½ cups vegetable oil
  • salt to taste, sea salt
  • 1/4 cup mayonnaise
For the mayonnaise:
  • 1-2 egg 1 larger or 2 smaller ones, at room temperature, yolk
  • 1 tsp mustard
  • 1 tsp white vinegar
  • 1 cup neutral cooking oil neutral flavored such as sunflower, grapeseed, canola etc, generic cooking oil
  • salt to taste
Optional - for the mayonnaise:
  • 1 bulb garlic whole

Instructions

    Cup of Yum
  1. Peel and wash the potatoes. Cut them off a little at the edges so we get straight and even ends on our fries. On a chopping board, cut them lengthwise into 1 cm (1/2 an inch) wide slices.
  2. Stack the slices on top of one another and cut them lengthwise again into 1 cm (1/2 an inch) thick sticks. Pat them dry using kitchen paper to absorb the excess moisture.
  3. In a deep-fryer or a large saucepan pour the oil and heat it up to around 150 °C/ 300 °F.
  4. Carefully add the fries to the oil, making sure they are fully submerged and cook them for about 5 minutes.
  5. Now transfer the fries to a dish lined with kitchen paper to absorb the oil and leave the to cool for around 30 minutes.
  6. When ready to serve, add the potatoes back into the pan and fry for another 4-5 minutes at 190ºC/ 375 °F until crispy and golden. Transfer onto a paper towel lined dish and sprinkle with salt.
  7. Serve with a generous helping of mayonnaise on the side.
For the mayonnaise:
  1. Making the mayonnaise is easy! First, crack an egg or two and separate the yolks from the whites.
  2. Add the yolks into the food processor's bowl and beat it for 20 seconds on high speed until beaten. Now, add the vinegar, mustard and a good pinch of salt and continue beating on high.
  3. When the mixture starts to look homogenous, begin adding the oil, a few drops at a time in the beginning, until the mixture starts to emulsify and become creamy in consistency.
  4. Then you can add the oil in a steady small stream. (It's important not too add to much of it at a time as the mayonnaise can curdle!)
  5. Once you've added all the oil, you'll have a creamy golden and thick mayonnaise. If you'd like to thin in down a little, you can adjust the consistency by adding 1-2 tablespoons of water while the food processor is still running on high speed.
  6. If you like a garlicky kick to your fries, you can add roast garlic to the mayo for more flavor! Simply chop off a quarter off the top of a garlic bulb, place it on a baking tray and drench it in olive oil. Bake it in a preheated oven at 200 °C/ 370 °F for 20 minutes, until the garlic has softened and browned. Squeeze the roasted garlic into the mixture after the second step above.
  7. Serve as a sauce alongside these delicious French fries and enjoy your snack!

Notes