The Story
The Belgians will tell you, correctly, that they invented the fry — and that the secret is not the potato but the fat. Authentic frites are fried twice in blanc de bœuf, or beef tallow, which gives them a savoury depth no vegetable oil can match.
The first fry cooks the interior to a fluffy steam; the second, hotter fry lacquers the outside into shattering glass. Served in a paper cone with a dollop of mayonnaise, it is arguably the perfect food.
Step-by-Step
- 1
Soak and dry
Cut the potatoes into thick batons, soak in cold water 30 minutes to release starch, then dry them thoroughly. Wet fries spit and steam.
- 2
First fry — the cook
Fry at 150°C / 300°F for 6–8 minutes until soft but pale. Lift out and rest on a rack for at least 10 minutes.
- 3
Second fry — the crunch
Raise the tallow to 190°C / 375°F and fry again for 2–3 minutes until deep gold and blistered.
- 4
Salt and cone
Drain, salt immediately from a height, and pile into paper cones with plenty of mayonnaise.
Chef's Recommended Gear
Make it the authentic way
$12.90