Jumbo Belgian Fries Recipe
Large serving of crispy Belgian-style fries.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into thick strips, about 1/2 inch wide.
- 2
Soak the Potatoes
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.
- 3
Dry the Potatoes
Drain the potatoes and pat them dry with paper towels to remove as much moisture as possible.
- 4
Heat the Oil
In a large, deep pot or fryer, heat the vegetable oil to 325°F (160°C).
- 5
First Fry
Carefully add the potatoes in batches to the hot oil. Fry for about 4-5 minutes until they are soft but not browned. Remove and drain on paper towels.
- 6
Raise the Temperature
Increase the oil temperature to 375°F (190°C).
- 7
Second Fry
Fry the potatoes again in batches for an additional 3-4 minutes until they are golden and crispy. Remove and drain on paper towels.
- 8
Season
While still hot, sprinkle the fries with salt, paprika, and garlic powder. Toss to coat evenly.
- 9
Garnish (Optional)
If desired, sprinkle with chopped fresh parsley before serving.
