Belgian Fries

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 160C (320F).

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 190C (375F) 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.