Belgian French Fries

Known as frietjes in Belgium and pommes frites in France, these are the original “French fries.”

Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 2 lbs. russet potatoes
  • 3 cups vegetable oil
  • 1 tsp. kosher salt


  • Peel the potatoes and cut them into 1⁄2-inch-wide sticks. If you won’t be frying them right away, save them in water so they don’t turn brown. Be sure to drain and blot them dry before frying so they won’t splatter.
  • Heat the oil in a deep, heavy-bottom pot or a deep fryer to 325°F. Check with a candy thermometer for correct temperature.
  • Carefully lower 1 cup of the potato sticks (blotted dry) into the oil with a slotted spoon and poach them for about 5 minutes. This is to precook them, so they shouldn’t turn golden in color yet. Drain the poached potatoes on paper towels and set aside. They can be kept at room temperature for several hours before the final frying.
  • Raise the temperature of the oil to 375°F. Carefully lower the poached potatoes into the oil again and fry them until they are crisp and golden brown, 1 to 2 minutes. Drain the fries and sprinkle them with salt.