Authentic Belgian Fries (Frites) Recipe – Crispy Double-Fried Perfection in Beef Fat
If you’ve ever strolled through the cobblestone streets of Brussels or Bruges, you likely encountered a paper cone brimming with golden, crispy fries — not your average fries, but Belgian frites. Double-fried to perfection and traditionally cooked in beef fat (suet or tallow), these fries are a national treasure.
This post will walk you through how to make authentic Belgian fries at home, whether you’re using beef fat for the real deal or peanut/neutral oil for a more accessible option. Either way, these crispy-on-the-outside, fluffy-on-the-inside fries will rival any you’ve tasted in Belgium.
Ingredients for Homemade Belgian Fries (Serves 3–4)
- 1.2 to 1.5 kg starchy potatoes (Russet, Bintje, or Yukon Gold), peeled
- 1 to 1.5 L Beef fat (tallow) for frying (or substitute with peanut oil or neutral oil like canola)
- Fine sea salt, to finish
Step-by-Step Instructions
1. Cut the Potatoes (But Don’t Wash!)
- Do not wash or soak the potatoes — we want to retain the natural starch on the surface. This helps the fries crisp up beautifully during frying.
- Peel the potatoes, then cut them into 1 cm (1⁄3 inch) thick fries using a dull knife or cleaver. The rougher, more irregular edges from the dull blade will fry up extra crispy.
Tip: Uniform size helps with even cooking, but a bit of roughness adds texture and crunch.
2. First Fry (Blanching Stage)
- Heat the beef fat (or oil) in a deep fryer or heavy pot to 150-160°C (300-320°F).
- Fry the potatoes in batches, without crowding, for 5–6 minutes. They should be soft but not colored.
- Remove with a slotted spoon and drain on a paper towel–lined tray.
- Let them cool completely, ideally for 30 minutes or more.
Why double fry? The first fry cooks the inside. The second fry crisps the outside.
Want the perfect pairing for these fries? Try our Homemade Big Mac Sauce or turn it into a full meal with our Crispy Chicken Tenders. For a gourmet upgrade, serve them alongside a Steak au Poivre and Creamy Roquefort Sauce.
3. Second Fry (Crisping)
- Reheat the fat/oil to 180-190°C (355–375°F).
- Fry the cooled potatoes a second time, again in batches, for 2–3 minutes, or until deep golden and crispy.
- Drain and immediately season with fine sea salt.
Substitutions
| Ingredient | Substitute |
| Beef fat (suet or tallow) | Peanut oil (classic alt), or neutral oils like canola or sunflower |
| Russet or Bintje potatoes | Yukon Gold, Maris Piper (UK), or any high-starch potato |
| Fine sea salt | Fleur de sel for finishing |
📝 Note: While neutral oils work, beef fat gives a unique depth and aroma. It’s a key part of authentic Belgian fries.
Tips and Tricks for Perfect Belgian Fries
1. Use the Right Potato
- Belgian fries rely on high-starch, low-moisture potatoes. Avoid waxy varieties like red potatoes.
2. Keep the Starch for Crispier Fries
- Don’t wash or soak the potatoes — this helps preserve the starch, which is essential for crispiness.
3. Rough Cuts, Better Texture
- Use a dull knife or cleaver for rougher edges, which develop more crunch during frying.
4. Don’t Crowd the Oil
- Fry in small batches — crowded oil temperature drops too fast and causes greasy fries.
5. Double Fry with a Rest
- Resting the fries between the two fries is crucial — it lets moisture escape and starch settle.
6. Use a Thermometer
- Temperature control is the secret. Too low? Oily fries. Too hot? Burnt outside, raw inside.
7. Serve Immediately
- Fries start to lose their crispness within minutes. Serve right away for maximum crunch.
What Makes Belgian Fries Different?
Unlike regular fries, Belgian frites are:
- Thicker cut
- Double-fried
- Cooked in animal fat (traditionally beef fat)
- Served in a cone with sauces, often mayonnaise or andalouse
Some say Belgium invented fries, not France — though that debate is ongoing!
FAQ – Belgian Fries at Home
Q: Can I reuse the beef fat or oil?
A: Yes! Strain it after cooling and store in a jar in the fridge. You can reuse it 3–5 times depending on cleanliness.
Q: What’s the best potato for Belgian fries?
A: Bintje is traditional in Belgium. In North America, use Russet or Yukon Gold.
Q: Do I need a deep fryer?
A: No, a heavy pot (Dutch oven) and a thermometer work just as well. Just ensure oil is deep enough to submerge the fries.
Q: Are these healthier with vegetable oil?
A: Slightly — peanut or canola oil contains less saturated fat than beef tallow, but you’ll lose that classic flavor.
Q: Can I bake them instead?
A: Technically yes, but it won’t be the same. Belgian fries are all about the double fry + beef fat method.
Q: What sauces should I serve with Belgian fries?
A: Classic choices include:
- Mayonnaise
- Andalouse (mayo + tomato + peppers)
- Samurai (mayo + chili sauce)
- Tartare or aioli
Serving Suggestions
Serve your Belgian fries:
- In paper cones for a street-food vibe.
- Alongside moules-frites (mussels and fries).
- With a variety of dipping sauces.
- As a hearty side for steak, roast chicken, or burgers.
Storage & Reheating
- Storage: Keep cooled, cooked fries in an airtight container in the fridge for up to 2 days.
- Reheat: Best re-crisped in a hot oven (220°C/425°F) for 8–10 minutes, or quickly refried.
Avoid microwaving — they’ll turn limp and soggy.
Final Thoughts
Belgian fries aren’t just “fries” — they’re a culinary ritual. The rough cut, the starch retention, the soak-free prep, the double fry, and the rich beef fat all come together to create something spectacular. Whether you go fully traditional or use a neutral oil, making Belgian fries at home is easier than you think — and deeply rewarding.
Perfect Recipes to Pair with Belgian Fries
- Homemade Big Mac Sauce — a classic burger-style dip made from scratch.
- Crispy Chicken Tenders — golden, crunchy, and kid-friendly.
- Steak au Poivre — a bistro classic that shines next to hot fries.
- Creamy Roquefort Sauce — ideal for dipping or topping meats.
- Homemade Ketchup — easy, tangy, and far better than store-bought.
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Authentic Belgian Fries (Frites) Recipe – Crispy Double-Fried Perfection in Beef Fat
Ingredients
- 1.2 –1.5 kg starchy potatoes Russet or Bintje, peeled
- 1-1.5 L Beef fat or peanut/neutral oil, for frying
- Fine sea salt to taste
Instructions
- Peel and cut potatoes into 1 cm sticks using a dull knife. Do not wash or soak.
- First fry: 150-160°C (300°F) for 5–6 minutes until soft. Drain and cool. Frying time may vary depending on your fry thickness and batch size — look for visual cues like golden color and crisp texture.
- Second fry: 180-190°C (355°F) for 2–3 minutes until golden and crisp.
- Season with salt and serve hot.
Video
Notes
FAQ – Belgian Fries at Home
Q: Can I reuse the beef fat or oil?
A: Yes! Strain it after cooling and store in a jar in the fridge. You can reuse it 3–5 times depending on cleanliness.Q: What’s the best potato for Belgian fries?
A: Bintje is traditional in Belgium. In North America, use Russet or Yukon Gold.Q: Do I need a deep fryer?
A: No, a heavy pot (Dutch oven) and a thermometer work just as well. Just ensure oil is deep enough to submerge the fries.Q: Are these healthier with vegetable oil?
A: Slightly — peanut or canola oil contains less saturated fat than beef tallow, but you’ll lose that classic flavor.Q: Can I bake them instead?
A: Technically yes, but it won’t be the same. Belgian fries are all about the double fry + beef fat method.Q: What sauces should I serve with Belgian fries?
A: Classic choices include:- Mayonnaise
- Andalouse (mayo + tomato + peppers)
- Samurai (mayo + chili sauce)
- Tartare or aioli
