Deep Fried Belgian-Style Potato Fries
Making the perfect deep-fried Russet Belgian fries requires a double-fry method: an initial low-temperature cook to soften the inside, followed by a high-temperature fry for a crispy exterior. Russet potatoes are ideal because their high starch and low moisture content prevent them from getting soggy. This is the perfect healthy snack to watch football in general but especially the World Cup.
Deep Fried Belgian-Style Potato Fries
Making the perfect deep-fried Russet Belgian fries requires a double-fry method: an initial low-temperature cook to soften the inside, followed by a high-temperature fry for a crispy exterior. Russet potatoes are ideal because their high starch and low moisture content prevent them from getting soggy. This is the perfect healthy snack to watch football in general but especially the World Cup.
Open in Cookpad AppSteps
- 1
Prep & Cut:
-Peel and cut your Russet potatoes into batons 0.75 cm to 1.3 cm thick.
Tip/Info: Consistency in size is key for even cooking.
- 2
Soak:
-Soak the cut potatoes in cold or ice water for at least 30–60 minutes.
Tip/Info: This draws out excess starch and prevents the fries from burning or becoming overly soggy.
- 3
Dry:
-Drain and thoroughly dry the potatoes using paper towels or a clean kitchen towel.
Tip/Info: DO NOT SKIP THIS STEP. Any residual moisture will cause the hot oil to splatter.
- 4
First Fry (Blanching):
-Heat oil (canola, vegetable, or peanut oil) in a deep pot or fryer to 150°C to 163°C.
-Fry the potatoes in small batches for 4–5 minutes until they are limp and cooked through, but not browned.
-Remove and let them cool on a wire rack for at least 30 minutes.
- 5
Second Fry (Crisping):
-Heat the oil to 190.5°C to 204°C.
-Drop the blanched fries back into the oil for 2–3 minutes until they turn a beautiful, deep golden brown and become crispy. - 6
Seasoning:
-Remove, drain on a wire rack or paper towels, and toss with kosher salt, seasoned salt or any of your favorite seasonings and serve immediately.
Tip/Info: I like to drain the fries into a paper towel-lined stainless steel bowl and then remove the paper towels and add seasonings into bowl and use the bowl to toss and serve.
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