Europe 1 1:22 p.m., February 04, 2023
Every Saturday, the team at La table des bons vivants offers you seasonal recipes to make at home to enjoy with family or friends.
Ingredients
1 kg large Bintje or Agatha potatoes
2.5 kg beef fat
Fine salt
Peel the potatoes and soak them in lukewarm water.
Rinse them.
Then soak them a second time in a bath to thoroughly remove the starch.
Cut the potatoes into strips half a centimeter thick lengthwise, then cut the strips into sticks half a centimeter wide.
Drain them and dry them carefully.
Heat the beef fat to 140°C in a fryer or in a saucepan.
Dip the fries in the oil, stirring them from time to time.
They should not color, but they should be quite soft once out of the oil, count 6 to 8 minutes.
Drain them on absorbent paper.
This first bath can be done in advance.
The Belgian method is strict: a first frying bath is necessary at around 140°C.
The fries should then rest.
Then immerse the fries in a second bath at 180°C.
As soon as they brown, take them out and salt them immediately.
Drain on absorbent paper, salt immediately and generously.
Taste with your fingers!