Frites de pomme de terre
belgianThin slices of potato cut and then fried in oil or fat until achieving a golden, crispy texture.
Main ingredients
Recipe
Estimated total cost for 4 personnes: 0,30 € — average indicative prices
No reviews yet — be the first to share your thoughts!Ingredients
- 1 kg potato(es)
- frying oil
- salt
Instructions
Preparing the fries:
- 1Peel the potatoes and cut them into even sticks about 1 cm wide.
- 2Rinse the potato sticks in cold water to remove the starch and pat them dry with a clean cloth.
First frying bath:
- 3In a deep fryer or a large pot, heat the oil to 160°C.
- 4Drop the potato sticks into the hot oil and cook for about 5 to 7 minutes until tender but without browning.
- 5Remove the potato sticks from the oil with a slotted spoon and place them on paper towels to remove excess oil.
Second frying bath:
- 6Increase the oil temperature to 180°C and drop the potato sticks back into the hot oil.
- 7Cook until golden and crispy.
- 8Remove the fries from the oil with a slotted spoon and drain on paper towels.
- 9Sprinkle the fries with salt and serve immediately.
About this dish
Fries, a universal emblem of convivial cuisine, are thin slices of potato cut and then fried in oil or fat until achieving a golden, crispy texture. Their origin is debated, but they are often attributed to Belgium, where locals reportedly began eating them as early as the 17th century, replacing fried fish with potatoes in winter, when rivers were frozen. France also claims their invention, linking them to Paris in the 19th century, notably with the famous "Pont-Neuf fries" sold by street vendors. Today, fries are a universal culinary side dish, available in several shapes and sizes: matchstick, stick, or crinkle-cut, and served with various sauces depending on the culture. They embody simplicity and comfort while adapting to a multitude of gastronomic traditions.
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