Restaurants›The Coopers Tavern›Belgian Frites Recipe

Belgian Frites Recipe

Inspired by The Coopers Tavern
Time1h 30m
Serves4

HAND-CUT, TWICE-FRIED; A PINT OF FRITES WITH A SHOT OF MALT-VINEGAR AIOLI

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Ingredients

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Frites

Method

Preparation of Frites

1

Cutting the Potatoes

Peel the Russet potatoes and cut them into thick strips, about 1/4 inch wide.

2

Soaking the Potatoes

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.

3

Drying the Potatoes

Drain and dry the potatoes thoroughly with paper towels to ensure they fry well.

4

First Fry

In a large pot, heat the vegetable oil to 325°F (160°C). Fry the potatoes in batches for about 4-5 minutes until softened but not colored. Remove and drain on paper towels.

5

Cooling the Frites

Let the fried potatoes cool for at least 30 minutes.

6

Second Fry

Heat the oil to 375°F (190°C) and fry the potatoes again in batches for another 3-4 minutes until golden brown and crispy. Remove and drain on paper towels. Season with salt immediately.