Chesterman: Belgian Frites Recipe
For the fry recipe: I have had good success with both Yukon Gold and Russet so that is entirely your choice. As there is a glut of russet potatoes in Canada, it’s a great idea to make fries because otherwise they will be ditched. So do your bit and eat fries! In Belgium the potato glut is so bad the the government is asking citizens to eat fries twice a week. Yes they are fattening, but they are WORTH IT!
This is a loose recipe, as in times will fluctuate according to how many fries you are frying at a time.
As for portions, count two large potatoes per person, with an extra thrown in just because.
WASH YOUR HANDS!
Prep: peel and slice potatoes (you can find excellent French fry cutting machines from Starfrit, sometimes sold in supermarkets). Rinse bâtonnets well in cold water & soak in cold water until you ate ready to cook them.
Blanch in boiling water for a full minute, drain on a dishcloth.
Do your first fry at 150 C (in peanut oil) 7-10 minutes until they start to colour. Drain on paper towels. Let cool and rest at least 30 minutes. Second fry at 170-180 C about 3 mins. Here the colouring is up to you. (And seriously if they are too light, you can also do a third fry.)
Toss with salt, serve. ENJOY!