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belgian fries pommes frites

Desciption

from ruth van waerebeek's "everybody eats well in belgium cookbook." there are other good frites recipes on recipezaar; i'm including ruth's for the sake of personal closure -- i can't not include her frites in my collection of her traditional belgian recipes. what makes ruth's unique is her call for older, starchy potatoes. as she says: "never make fries with new potatoes.... it is imperative to use a starchy older potato for making real belgian fries.... all your efforts will be in vain as the young potatoes have not had time to develop sufficient starch." she adds: "the size of the fries is a very personal matter. experiment to find the size you like best." adjust the frying time according to the thickness you prefer.

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Steps

  1. Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up
  2. Heat oil to 325f
  3. Cut the potatoes into sticks 1 / 2 inch wide and 2-1 / 2 to 3 inches long
  4. Dry all the the pieces thoroughly in a clean dish towel
  5. This will keep the oil from splattering
  6. Divide the potato sticks into batches of no more than 1 cup each
  7. Do not fry more than one batch at a time
  8. When the oil has reached the desired temperature
  9. Fry the potatoes for 4 or 5 minutes per batch
  10. They should be lightly colored but not browned
  11. If fryer has a basket
  12. Simply lift it out to remove the fried potatoes
  13. Otherwise
  14. Use a long-handled skimmer to lift out the potatoes
  15. Be sure to bring the temperature of the oil back to 325f in between the batches
  16. At this point the frites can rest for several hours at room temperature until you are almost ready to serve them
  17. Just prior to eating
  18. Heat the oil to 375f fry the potatoes in 1-cup batches until they are nicely browned and crisp
  19. 1 to 2 minutes per batch
  20. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels
  21. Sprinkle with salt and serve
  22. Never cover the potatoes to keep them hot as they will immediately turn soft and limp
  23. If you are inclined to perfectionism
  24. Leave some potatoes to fry halfway through the meal so you can serve them crisp and hot

Step 18

Total Time in Minute 54

Ingredients Count 3

cooking belgian fries  pommes frites

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Ingredients

Vegetable oil

Potatoes

Salt

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