Belgian Frites Recipe

Wash & Peel

Scrub the Russet potatoes under cold running water to remove dirt. Peel each potato with a vegetable peeler if you prefer classic smooth frites; you can leave skin on for a more rustic finish.

Cut into Frites

Cut potatoes into 1/3–1/2 inch (8–12 mm) batons: slice each potato lengthwise into 3–4 planks, then stack and cut into uniform sticks. Aim for consistent size so they cook evenly.

Rinse & Soak (24 hours)

Place the cut potatoes in a large container and cover completely with cold water (about 2 L). Add ice cubes to keep water cold, then refrigerate and soak for 24 hours to remove excess surface starch. If you must shorten time, soak at least 2 hours, but 24 hours yields best texture.

Drain & Dry

After soaking, drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat completely dry. Any surface moisture will cause oil splatter and reduce crispness.

Heat Oil for First Fry (Blanch)

Pour about 2–2.5 cups oil into a heavy-bottomed pot or deep fryer. Heat oil to 325°F (160°C). If using a stovetop pot, use a thermometer and maintain steady temperature.

First Fry — Blanching

Working in small batches (to avoid crowding), add dried potato sticks and fry for 4–6 minutes until they are pale, slightly tender, and have no golden color. The interior should be cooked through but exterior still soft. Remove with a slotted spoon and drain on a wire rack set over a sheet pan. Season lightly with 1/2 teaspoon of kosher salt while warm to season the interior slightly.

Rest (At least 20 minutes, up to refrigerated)

Allow the blanched fries to cool and rest for at least 20 minutes at room temperature. For better results, you can refrigerate them uncovered for up to several hours or overnight to dry the surface further — this helps achieve that shatteringly crisp exterior.

Heat Oil for Second Fry

Increase the oil temperature to 375–390°F (190–199°C). Use a thermometer to verify temperature before the second fry.

Second Fry — Crisping

Fry the blanched, rested potatoes in small batches for 2–4 minutes until deep golden brown and very crisp. Stir gently to ensure even browning. Remove with a slotted spoon and transfer to a wire rack or paper towels to drain briefly.

Season Immediately

While still hot, sprinkle the fries evenly with the remaining sea salt (about 1.5 tsp) and the optional freshly ground black pepper. Toss gently to coat.

Prep Ingredients & Tools

Make sure eggs are at room temperature for easier emulsification. Have a medium bowl and a small whisk ready. If preferred, you can use an immersion blender and a jar for quicker, more foolproof results.

Build the Emulsion

In a bowl whisk together 2 egg yolks, 1 tsp Dijon mustard, and 1 tsp white wine vinegar until smooth. Begin adding the first 3 tablespoons of neutral oil drop by drop while whisking constantly to start an emulsion. As the mixture thickens and becomes stable, you can add the remaining oil (3 tbsp) in a thin, steady stream while continuing to whisk until fully emulsified and thick.

Season & Adjust

Whisk in 1/2 tsp kosher salt and up to 1/2 tsp fresh lemon juice to brighten. Taste and adjust salt or acidity to preference. If mayo is too thick, whisk in 1/2 tsp water at a time to loosen to desired consistency.

Chill Briefly

Transfer mayonnaise to a small serving dish and chill for at least 15 minutes to meld flavors. Keep refrigerated and use within 2 days.

Serve the frites hot, piled in a cone or on a platter with a small bowl of house mayonnaise. Optionally provide additional salts, malt vinegar, or other dipping sauces. Enjoy immediately for best textural contrast: shatteringly crisp exterior and cloud-like interior.