What Makes Belgian Fries So Crispy?

Belgian fries, often referred to as frites, are renowned for their exceptional crispiness, a quality that distinguishes them from other variations of fries. The secret lies primarily in the unique double-frying technique employed by Belgian fry cooks. Initially, the potatoes are fried at a lower temperature, typically around 130°C (266°F), which serves to cook the interior thoroughly without browning the exterior. This step is crucial as it ensures the fries are soft and fluffy inside. After this, the fries are allowed to cool, often at room temperature, which helps the surface to dry out slightly. This drying phase is essential for achieving the desired texture. In the second frying stage, the temperature is increased significantly, usually to about 180°C (356°F). This high-heat cooking crisps the exterior to a golden perfection while keeping the interior tender. The use of beef tallow or other high-quality fats in the frying process also enhances the flavor and contributes to the crispiness. Additionally, the choice of potatoes, often high-starch varieties like Bintje, plays a role in achieving the ideal texture. This meticulous approach to preparation and cooking results in Belgian fries that are delightfully crispy on the outside and soft on the inside, making them a beloved culinary delight worldwide.