Belgian Fries

1. 1

   Peel as many Idaho or Russet potatoes as desired.

2. 2

   Cut into strips of 1 cm.

3. 3

   square (3/8-inch) cross section.

4. 4

   Put them in cold water for a few minutes.

5. 5

   * Dry them well in paper or a towel before frying.

6. 6

   Heat oil in a hot frying pan or deep fryer to a temperature of 160C (320F).

7. 7

   Add a handfull of fries at a time - not more otherwise the oil will cool down too much.

8. 8

   Fry for a few minutes (4-8 minutes, depending on the thickness and the kind of potatoes), stir regularly to prevent sticking.

9. 9

   The fries should have a very light golden color.

10. 10

    Do not let them turn brown.

11. 11

    Put the fries into a large bowl lined with kitchen paper (or Bounty) and let them 'sweat' for at least 1/2 hour.

12. 12

    Finally heat oil to 190C (375F) and refry potato strips one handful at a time until crispy and golden brown (about 2 minutes).

13. 13

    Serve alone with a little salt or mayonnaise or with other dishes.

No additional tips available.