Signature Belgian Frites Recipe

Prepare potatoes

Wash and peel the russet potatoes. Cut them into traditional Belgian frites shape: about 1/2 inch (1.2 cm) by 1/2 inch square sticks. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Soak

Place the rinsed fries in a large bowl of cold water and soak for at least 30 minutes (up to 2 hours) in the refrigerator. This removes more starch and helps achieve a crisp exterior.

Dry fries

Drain the soaked fries and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — any surface moisture will cause oil splatter and interfere with crisping.

First (blanch) fry

Pour about 1.5 cups of peanut or vegetable oil into a heavy-bottomed pot or deep fryer — enough to submerge the fries (about 2–3 inches deep). Heat oil to 325°F (163°C). Working in batches (do not overcrowd), fry the dry potato sticks for 4–5 minutes until tender but not colored. They should be limp and cooked through. Use a slotted spoon to transfer fries to a wire rack or paper towels to drain. Let them cool for 10–20 minutes; they can be refrigerated at this stage for up to a few hours.

Second (finish) fry

Increase the oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.

Season

While still hot, sprinkle the fries evenly with the 2 tsp salt and the 1/2 tsp freshly ground black pepper. Toss gently to coat.

Finish with parsley and serve: Transfer the hot fries to a serving basket or platter. Sprinkle the 2 tbsp finely chopped parsley over the fries for color and a fresh note. Serve immediately with garlic aioli and malt vinegar on the side for dipping. If using, lightly drizzle a teaspoon of malt vinegar over a portion of fries just before serving for a classic tangy touch.