How to make PERFECT Belgian-Style Fries (frites?)! 🇧🇪

Can we all agree Belgium has the best french fries in the world? If you have had the chance to try some of these crispy fries and wanted to recreate them at home, or if you haven't and just want to know what they taste like, try these Belgian-style frites at home!
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Recipe: www.tasteatlas.com/pommes-fri...
- Bintje Potatoes
- Vegetable Oil
- Salt
-Mayo

[@Dina_tankar_mina_ord]

Worked at a place in belgium and I had to dunk 10ths of kilos aday through a manual cutter. Instead of draining them with a towel they simply just put them in a 130 c temp untill done. The starch granuals I was told added chrunch altough I didnt feel it was true. Then they chilled them in a freezer the cold air helped get rid of the mostiure, untill it was ordered and fried for about 1-2 minutes at about 180 c again. They where ok but the real way at the special huts they have is 125 c in beef fat and then a gain in 175 c. If the potatoes are cut and bolied in salted water with vineager for about 10 minutes they get soft and the vineager helps to retain its structure and reduce sugar conversion during cooking. Then its just a manor of draining them and fry for 175 c untill done.

[@Dina_tankar_mina_ord]

@Cuong Do I cant swear by it but that is the information I got. give it ago and see what you think. I dont think you have to fry the preboild verson in 125 c. Just go for the high temp to get the outside crips. (Y)

[@JohnnyJohnCY]

@Cuong Do have you tried it yet?

[@JohnnyJohnCY]

What potatoes they are using?

[@Dina_tankar_mina_ord]

@@JohnnyJohnCY low starch is preferable but that's the reason for the vinegar.

@@Dina_tankar_mina_ord can you taste the vinegar afterwards?

[@moppenboek]

As a Belgian it was so weird to learn that in other countries its highly uncommon to have a professional frying machine in your house.

[@tony42898]

I have only known one US home that has one, but the owner had built it in. Mine over in BE has one and I was surprised to learn that it is common among households. Even my Turkish friend was just as surprised as me!

[@philb7431]

Beef tallow.. use it, that determines almost half of the taste. Also, the best friteries of Belgium are outside of Brussels.

[@pamchamberlin6703]

I made these tonight and rewatched your video to remember the steps. They were great! Thanks

[@mstrbootblk]

I made these! They came out wonderfully. I have a small deep fryer so I modified the time and they came out totally awesome 👍. As a long time lover of all foods near and far and a school trained cook I find you’d show very entertaining. Thank you for being adventurous and showing people the fun parts of cooking and that it can go wrong and it can come out amazing.

[@fahr]

if you're in murica, yukon gold potatos make better fries than russets imo also I think peanut oil is the best tasting oil for frying after the first fry you can throw them in the freezer and then when you want fries you can just take them out and do the second fry

[@kevinadams9468]

Great video. Thanks.

[@yaiqabmayakaahlayahawadah6881]

Thank you so much for this recipe. I made them for my wife and my daughter the last few days and they are absolutely delicious. We all love them. I just started learning how to cook last year and I keep trying new recipes all the time. Reminded me of your story on how you started this channel. (I watched your backstory video). I really appreciate all of the work you do. Thanks again.

[@werdw4849]

Thank you for the show. Just subed to your channel due to food+humor= good times. Thank you for showing us the process. Working on mine right now. I can't wait to see how it comes out....

[@antichef]

Thank you!! How’d it turn out?

[@mariapaulastepanian9930]

Doesn’t matter how many times I watch your videos, I still love them more every time!!!!

[@iminco9844]

I’m not much of a potato eater but this episode made me crave some of your crunchy Belgian fries! I loved your style here, too.

[@Scottling25]

I’ll be in frites heaven when I make these this weekend!

[@willettej7988]

Yukon gold are perfect for this. They were AWESOME! And I ate ‘em straight up

[@LuocasKitten]

Just discovered this channel and wow...u r criminally underrated!

[@HayTatsuko]

If I make these, I'm totally gonna make up some Sauce Andalouse to go with them.

[@discover.yourjoy]

Super nice video!! Thanks for the entertainment!

[@saqinouri6789]

wow you actually nailed the fries in belgium i live in belgium europe and you really nailed it!

[@wilderernestogonzalezorozc8219]

Here in Guatemala are made made almost the same way but we use ketchup, mayonnaise and hot green sauce (hot pepper)

[@daisysmum7336]

When we were kids decades ago, my Dutch parents (we live in Canada) would have the occasional Frites night. My mum made them exactly like you did and of course we had them with mayo.

[@PortlyTravellers]

Great video. We are going to try to make those here in Canada with Yukon gold potatoes.

[@mrmister3362]

Your video made me to travel all the way from England to buy “Bintje” potatoes from The Netherlands (the country of its origin), I spent about 15 hours non-stop driving back and forth, I must say that long distance travel was a worthwhile experience for me! I made them exactly you did and it came out completely awesome 👍! Thank you for sharing the recipe with us now we all know how to make perfect “ Frietjes “

[@shirleycastle5170]

Those fries look delicious. I used to use news paper for a holder for things like fries, fruit or treats for the kids and sent their butts outside to eat and play. They loved it!

[@LegacyArkGames]

I love potatoes, any way you cook them, and I'd love to try these if I ever traveled to Belgium! Just, without the mayo, which I hope one can order without. Mayo is evil. :) I might give it a try on my own, following your video. Another great one, Jamie!

[@joehutter4816]

They look damn good. I think Jaj would be proud!

[@angelocoucke9787]

Nice to see you confirm fries or "French" fries are actually Belgian, USA soldiers found some Belgian peasants cooking potato slices in beef oil and loved them, however because they spoke French as half of Belgians do they presumed they were French so when back home called them "French" fries. The Belgians are the fries gods and the best in the world no question, if you doubt that just give them a try.

[@absinthefaerie67]

McDonalds used to use beef tallow and changed in the late seventies to vegetable oil

[@wig.8gles]

👏👏 You deserve more subs and views 👏👏

[@antichef]

👊🏻

[@marcjtdc]

if you want a video filled with music and jabber. i really learned nothing.

[@broccolihart1]

May I recommend the Victorinox V7 Potato peeler as a replacement..it's the BEST in the business.

[@julespereira9809]

Made these last night and they turned out awesome! (Used Yukon Gold taters). We turned it into a very big poutine because why not?

[@antichef]

Ohhh man poutine sounds good right about now

[@marcjtdc]

@@antichef frying them twice is in no way a secret authentic belgian fries are fried in healthier animal fat not veg oil

[@werdw4849]

Ideas....

[@guyenzo5275]

We talking about vladimir putin now

[@nicholasdomitraschuk1689]

Oh Hey Jamie. Merry Christmas. Happy Boxing DAY. ME. I do Love a Good Fry...DAMN. Mayo and some Hot Sauce. THE BEST.

[@1dwithsomefizzypop]

🤔 lowkey want to try this out, sadly we don't have those dutch potats

[@missunique65]

I can understand me making these but you're in freakin Belgium! It's like reading a book that's already been written. I like you're attitude - kinda.

[@berntsrensen1217]

Nice, i Just started making them belgium style, and it awsome. But animal fat is the big trick for very good taste 👌 going to make some now 👌😇

[@impactodelsurenterprise2440]

I'm from Msia and my market has this variety called "Holland potatoes". I wonder if this is the famed bintjes variety?

[@Phazur]

Also let them cool down in between baking. I think the beef tallow is also still the best

[@lookingfordj]

Of you use gress it will keep your fries fluffy and wet insite and crispy outside and oil will decrese entering inside. Time is passing but dont pass the experiences. If you fry twice youll see that its truly necessary. But for the sunflower oil. Thats always delicious. But for vegetale oil dont pass the gress. If you unsucceed again dont give up. The results are every time important

[@carlajenkins1990]

Fry Sauce: 2 tablespoons mayonnaise, 2 tablespoons sour cream, dried chives, a shot of ketchup, and 2 teaspoons horseradish.

[@neofils]

The real belgian frites is all about the beef fat which gives the unique taste!

[@Ben-sb3hk]

Yeah the Guy is from US. As always he shows his Ignorance

[@neofils]

@@Ben-sb3hk Canadian????!

[@Ben-sb3hk]

@@neofils i didnt even know bro thx for the info. But yeah the Beef Fat is like more then 50% of the Taste So saying it is a perfect is just BS

[@neofils]

@@Ben-sb3hk Did I said it was perfect? Nope!

[@Ben-sb3hk]

@@neofils broski i just have the same opinion like u haha

[@dennisalvarez2518]

I love fries. Saw what happened to the chicken. Fire!

[@mmmhorsesteaks]

The flavor with beef tallow really is much nicer. It's the main reason why carnival fries ("kermisfrit") are so much better: fresh fat and beef tallow ;)

[@KhansKitchen]

Nice recipe bro new frind here 👍

[@chantaln6843]

Initially, How long do you soak the fries?

[@tamaraaelbrecht1718]

As a Belgian I have to say I never made fries like you have. Actualy I don't know anyone who has. We all have a friteuse. Much easier. And what about 2 hour in the water? Never heard about that. Who has told you that we do it like this? But it is try to cook/bake the fries 2 times. Also we don't eat much salt anymore, that's only for tourists. And yes mayo is the favorite here. 😉

[@ThekillingGoku]

Mostly not true. Yes you need to 'wash' your potatoes/fries when making 'fresh' fries and yes it's to get rid of the starch. Obviously not when you're using frozen fries, whole different ballgame. Doesn't necessarily take 2H though. And salt only for tourists? No way. Not all Belgians are health freaks ya know. If I'm at the 'fries house' (frituur) I still see more than plenty of people saying 'yes' when they ask them 'do you want salt'. Some people use chicken spice too, but that also contains ... you guessed it ... salt. :-) But to be fair ... the way he's doing this is a major fire hazard. Not the first story I've read of people trying to deep-fry 'the old fashioned way' and ending up in a sea of flames. Or if nothing else, frying their hands/fingers or other body parts. Since Belgium is the capital of fries you can get a semi-professional, safe!, home fryer for a few 10's of euros. The designated oil is also used perfectly usable for a few times with these fryers, while in your case you'll be dunking that oil after using it once (hopefully NOT down the drain :-)), so you'll make back that investment easily enough. Anyway ... welcome to Belgium.

[@psammiad]

I remember years ago having my mind blown that Belgians eat frites with mayonnaise - I really thought that was gilding the lilly. But it's delicious.

[@MmmmTwoTacos]

we are makin em now its 8:40 PM CST in the US combo fat &vegg oil Oils not quite its temp will keep u posted (got a new fancy thermometer thst a gun

[@antichef]

Love hearing that! Way to go Christina!!

[@isha8173]

As someone from belgium, i aprove

[@jimharmon2862]

I've always wondered what home cooks do with "french fry oil" when the fries are done. Any suggestions?

[@antichef]

let it cool, strain it back into the container and reuse it

[@mal3x]

They sell a powder that turns it into something like a block of "solid gel" you cut it into pieces and just throw away.

[@fluffezic5183]

fun fact. american soldiers stationed in the french part of belgium thought that they were in france. hence the name. but also "to french" means "to cut lenghtwise"

[@do365nic]

True belgians clear away from 'frituren' (places where they sell fries) when they use vegetable oil. We all know the best tasting fries are made in ox fat. I'ts no competition.

[@brians2733]

Just returned to this video because I made them like this awhile ago (after visiting Brussels) and they were amazing. A few additions: I cook mine in a 1:1 ratio of vegetable oil and animal fat (my favorite is duck fat, but I enjoy bacon fat also). For imperial measurement folks: 325 degrees for 5-7 minutes on first fry, then 375 degrees for 2 minutes. Also, tools make the job; get a decent scanning thermometer and straining basket.

[@erezgreenfodor2647]

“Hear the crunch” I am still waiting to hear it….

[@montgomerycross8140]

Proper frites are done with beef tallow and not vegetable oil. Forget the vegetable oil and the "changing times".

[@optiolegio747]

Exactly

[@alim.4409]

Did Belgium have a thermometer 100 years ago to check the oil temperature? the best way to do anything is to play it by ear.

[@antichef]

There was no KZbin either

[@do365nic]

As a Belgian I must say offcourse we had a thermometer. you would be surprised how much tech there was a hundred years ago. But common knowledge here is that the friturist used to spit in the fat and if it sizzled away instantly it was warm enough. Nowadays that is not done anymore for understandable reasons ;-)

[@TIAG0MAGALHAES]

ps: you shouldnt wash the patatos AFTER the cutting. try it ;) and they will be crispy

[@Zsuluap]

other countries dont seem to have frituurketelkes at home. open market or what?

[@seboy_0585]

Belgian me: "well how else would you make fries"

[@damianow.6114]

In the list of potatoes you put 'opperdoezer'?!?! Wow, I thought only some weird Dutch people knew about them... :) (my grandpa lives near the village of Opperdoes)

[@immahater5964]

I honestly think that prolly the mayo is what make them so tasty. Honestly how diffrent can fried potato taste like. And on top of everything you can get a turd deep fry it dunk it in mayo and it'll taste nice.

[@antichef]

that’s up for debate

[@immahater5964]

@@antichef make the mayo and do a blind taste test with frozen frech fries

[@dwelfusius]

@@landerreyniers4718 no..both :) stoofvleessaus and mayo ..mmh heaven

[@michielmoons1233]

wait if you live in belgium just buy a deepfryer please standard household applience in belgium

[@kimberlee3243]

Mayo all the way

[@tanmoychatterjee5288]

Wow!! Rest in Peace Camera @2:03 ?? 🤣🤣

[@robint192]

The best fries I had were at WH2O. The chef told me that the cold soak was key. Yours look delish! But ... mayo? I can’t figure that one out?? Ketchup for me! ;-)

[@lindseytracey3397]

MAYO.

[@christophergodawski5663]

The mayo is also different from the ones you can get in the USA, which I find tasting too bland. That big jar of D&L (drool) has a more acidic taste and a salty punch too it.

[@jakoblorre5070]

You don't need to soak them for two hours. Just rinse them multiple times until there is no more starch coming out. It's a 5 minute process, not two hours. 😉

[@Emsyaz]

How do I know if the starch is no longer on the potatoes?

[@jakoblorre5070]

@@Emsyaz you’ll feel it. The starch feels oily. And when it’s gone the potatoes will not feel oily anymore, but rather paper like.

[@AndrewLale]

I am also good at eating fries.

[@nixboox]

With mayonnaise! Hallelujar! I mean, I do love ketchup, but chips and mayo are the real deal.

[@pinkhope84]

I love me some red and white fries. Which means mayo and Ketchup in Germany 😊

[@swetasawant7958]

Penn Badgley doppelganger

[@highpriestofseti]

If the potatoes were clean before cutting your fries, never use water to wash fries a bit of starch is what you need to get good belgian fries, so put them in a towel make a bundle of that towel and rub them off a bit. never frie in vegetable oil, use beef/ox fat give the fries it's belgian character fry first at 155-160 C shake of the fat, let them rest for about 15 minutes minimum to 45 max. fry a second time at around 165-170c if you are making them for multiple people, not everyone likes salt, so give the option to people to choose salt or no salt.. greetings a belgium, learned it from my grandmother, am 52, am also a chef.

[@emaanserghini1919]

But don't they brown up when you don't wash off the starch?

[@highpriestofseti]

@@emaanserghini1919 no that's why you put them in a towel, bundle them up and rub them around, that takes of enough starch. you can see the result if you leave the towel for a while, you will see some dark spots, proof that you took of most of the starch.

[@emaanserghini1919]

@@highpriestofseti thank you so much! I'll try these tips next time I'm making some fries.

[@highpriestofseti]

@@emaanserghini1919 You're welcome, enjoy.

[@tertia4808]

Yes, McDonald's French Fries are the Gold Standard of world best French Fries. The Golden Arches - made from French Fries - rule supreme. Everyone wants to to best McDonald's fries.

[@mikkonummelin6098]

Most likely the McDonald's fries are also double fried.

[@dylanvestige9935]

Yeah animal fats like tallow are actually easier to digest and don't thicken the blood or cause inflammation like hydrogenated veg oils.

[@macsarcule]

All fries are double fried. Even McDonalds. They suck cuz they sit around. Even frozen French fries have been fried the first time before freezing.

[@markkennedy141]

"Can we all agree Belgium has the best French fries in the world?"..... Having eaten chips in many countries across 4 continents I will personally say that the Netherlands is by far the best Chips/Fries/Frites I've had. Belgian Fries are definitely in the top 3 though.

[@brians2733]

I had some amazing frites in Amsterdam (I think at a little bar in the Hilton).

[@do365nic]

If you say that in Belgium you will not make any friends there :o I must say the Dutch have some pretty good places also, but Belgian fries are an art and that is not so in The Netherlands. People also always trie the fries in the big cities like Brussels or Antwerp. Those places are just tourist traps. The best fries are found in small villages where they have small 'frituurs' run by actual Belgian people with a love for their craft. I'ts a totally different experience

[@rayvin357]

my grandmother (from belgium-emigrated 1900 to us) she had a Fr fries stand at Revere Beach-Massachusetts.. she used chicken fat. remember it was chicken fat! when i was 9 yr old (1947) she would bring me down to her basement where she had another kitchen. she would cook a huge plate of FR Fries (SHE did not double fry) when my father would go to the CLUB during the lunch hour ha ha ( i caught on after a while) (i was working with him at his business during the summer) SO i do not get this guys damn close info

[@syedhamza5799]

You are wrong about their reason of crispiness, it is not because of just double frying

[@claveelgarron4049]

Belgium frites are not made with any vegetable oil, frites are made with tallow fat, in the present.

[@toxichammertoe8696]

Hey guess what?! McDonald's fries are also double fried

[@Ian-fo6wi]

McDonalds double fries their fries :). In-N-Out doesn't, which is one of the reasons theirs are pretty mediocre. Your channel is really good! Just subbed

[@danchelletje]

Ray William Johnson?

[@luciarodrigues7416]

Lol

[@AvenueD417]

Dude, use beef tallow. Don’t be scared. These chemical laced oils will not give the same result.

[@muhammadyousuf1007]

Can you tell me the ratio of beef oil to vegetable oil

[@AvenueD417]

@@muhammadyousuf1007 i don’t mix, it’s pure beef tallow in my fryer. Good quality too, from Essential Depot

[@Crazymcfeel]

@@AvenueD417 he was asking how much beef tallow do you use per cup of oil.

[@mmmhorsesteaks]

@@Crazymcfeel you use zero cups of oil per cup of beef tallow.

[@savmantha]

@@mmmhorsesteaks no he literally wanted to know if 1 cup of tallow rendered the same amount for frying as 1 cup of oil.

[@keithbasham2413]

cause industrial seed oil are garbage for your vascular system, i opt for tallow

[@robertlower6212]

Beef dripping only for the best fries/chips!

[@actuallygordonramsay4243]

You need more seasoning

[@wig.8gles]

Hahahahahah Gordon

[@KevinBullard]

Animal fat...a big GO!!!

[@stijnvercamer9834]

even wuk is dadde kopt geweun fritn van t frittekot

[@veronicajean3612]

Animal fat is the healthiest that’s why and tastes better. Go listen to Julia child talk about McDonald’s fries going downhill when they changed from animal fat. She never ate them again. And she use to love them. Do not believe everything you are told today about oils and fats.

[@AndrewLale]

That towel... do you live by yourself per chance

[@Adamsmithv]

i dont think they dunk them in water at the frituurs.

[@dessolas412]

Well done american. you have learned how to make the good stuff. Now go and spread this knowledge to your people. Also the animal fat is the better option ( not nessecery ). but dont shy away from animal fat when it comes to coocking the absolute best. You must forget about your health.

[@twomfilmsllc1654]

Great video but I think you already pissed off half of your Belgian viewers when you actually called them ... FRENCH fries!!!

[@clairemarling7565]

it's pronounced beantye

[@NiobiumThyme]

Duck fat fries.

[@LauraCrapo]

You can add a beef boullion cube to the frying oil for mcdo flavour

[@gjgodevil5866]

Saying that fries are from belgium and confirm it is terrorism because belgium was part of the french empire

[@samriddhibhatnagar6312]

Boil a pot of water with some salt, dump in your fries and let it sit on the stove for about 3-4 minutes. Make sure they're not too soft. Take them out, dump the water, sprinkle some corn starch and baking soda, mix it up and freeze it! You can store the fries for upto 4-5 days! (In the freezer, kind of like frozen food) Fry 'em up and they come out SO crunchy !

[@antichef]

Sounds tasty!

[@ragnoxten4158]

Ikea knive and vegetable oil. bye bye

[@antichef]

✌🏻

[@scorpleeon]

I so hungee

[@science2726]

Beef fat bro

[@notthefather3919]

They use animal fat for flavor.

[@colorcodetrader4032]

Lost me at vegetable oil.