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Good recipe but again, its needs tweaking: Belgian fries (pommes-frites)are in general of a smaller cross-section than indicated. Cooking times may therefore be reduced slightly. However, to let them soak up the gravy is a disaster. They should be eaten crispy and hot, add a very little salt or dip in mayonnaise (not both - very unhealthy). You should try sunflower oil for the cooking medium, although the Belgians do use solid fat of animal origin, as this is cheaper and is reusable. Bon appetit!
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Instructions
Peel as many Idaho or Russet potatoes as desired. Cut into strips of 1 cm. square (3/8-inch) cross section. Put them in cold water for a few minutes.* Dry them well in paper or a towel before frying.
Heat oil in a hot frying pan or deep fryer to a temperature of 160°C (320°F). Add a handfull of fries at a time - not more otherwise the oil will cool down too much. Fry for a few minutes (4-8 minutes, depending on the thickness and the kind of potatoes), stir regularly to prevent sticking. The fries should have a very light golden color. Do not let them turn brown.
Put the fries into a large bowl lined with kitchen paper (or Bounty) and let them 'sweat' for at least 1/2 hour.
Finally heat oil to 190°C (375°F) and refry potato strips one handful at a time until crispy and golden brown (about 2 minutes).
Serve alone with a little salt or mayonnaise or with other dishes.
Author's Comments
These go perfect with Carbonnade Flamande. I place them on the same plate with carbonnade flamande and allow them to soak up the gravy. Formidable!!<br />
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* This washes out much of the starch and tends to make them less sticky after the first frying and more crispy after the second.
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