Flemish Frites Recipe

Russet potatoes: These are the best choice for making frites due to their high starch content, which helps achieve the perfect texture.

Vegetable oil: Used for deep frying the potatoes to achieve a crispy exterior.

Salt: Essential for seasoning the fries after they are cooked.

To achieve the perfect frites, ensure you soak the potatoes in cold water for at least 30 minutes. This step helps to remove excess starch, which is crucial for achieving a crispy exterior. Additionally, always fry in batches to avoid overcrowding the deep fryer, which can lower the oil temperature and result in soggy fries.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and a slightly sweeter taste, which can add a unique twist to your frites.

• russet potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes have a creamy texture and a buttery flavor, making them a great alternative for a richer taste.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good substitute for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a subtle nutty flavor to the fries.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and a more complex flavor compared to regular table salt.

• salt - Substitute with garlic salt: Garlic salt adds an extra layer of flavor, giving the fries a slight garlicky taste.

• Allow the frites to cool completely at room temperature. This prevents condensation, which can make them soggy.
• Transfer the cooled frites to an airtight container or a resealable plastic bag. If using a bag, squeeze out as much air as possible before sealing.
• For added protection, you can wrap the frites in aluminum foil before placing them in the container or bag.
• Store the container or bag in the refrigerator if you plan to consume the frites within 2-3 days. For longer storage, place them in the freezer.
• When freezing, spread the frites in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a resealable plastic bag or airtight container. This prevents them from sticking together.
• To reheat refrigerated frites, preheat your oven to 400°F (200°C). Spread the frites on a baking sheet and bake for 10-15 minutes, or until they are hot and crispy.
• For frozen frites, preheat your oven to 425°F (220°C). Spread the frites on a baking sheet and bake for 15-20 minutes, or until they are hot and crispy.
• Alternatively, you can reheat the frites in an air fryer at 375°F (190°C) for 5-7 minutes, shaking the basket halfway through to ensure even heating.
• Avoid microwaving the frites as it can make them soggy and lose their crispiness.

• Preheat your oven to 400°F (200°C). Spread the frites in a single layer on a baking sheet. Bake for 10-15 minutes, flipping halfway through, until they are crispy and heated through.
• Use an air fryer set to 375°F (190°C). Place the frites in the basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through, until they regain their crispiness.
• Heat a skillet over medium-high heat and add a small amount of vegetable oil. Add the frites in a single layer and cook, turning occasionally, until they are hot and crispy, about 5-7 minutes.
• If you have a toaster oven, set it to 400°F (200°C). Place the frites on the rack or a baking sheet and heat for 10-12 minutes, turning once, until they are crispy and warm.

• Peeler: Use this to remove the skin from the potatoes before cutting them into fries.

• Knife: Essential for cutting the peeled potatoes into evenly sized fries.

• Cutting board: Provides a stable surface for cutting the potatoes.

• Large bowl: Needed for soaking the cut fries in cold water.

• Deep fryer: Used to heat the oil and fry the potatoes in batches.

• Thermometer: Helps ensure the oil reaches the correct temperatures of 325°F and 375°F for the two-stage frying process.

• Slotted spoon: Useful for removing the fries from the hot oil.

• Paper towels: Used to drain excess oil from the fries after frying.

• Tongs: Handy for handling the fries during the frying process.

• Salt shaker: For seasoning the fries to taste after they are fried.

Pre-cut potatoes: Peel and cut the potatoes in advance, then store them in water in the fridge to save time on prep day.

Double frying: Fry the fries once at a lower temperature, let them cool, and then do the second fry just before serving to ensure they are crispy and hot.

Oil temperature: Use a thermometer to quickly and accurately monitor the oil temperature, ensuring perfect fries every time.

Batch cooking: Fry the potatoes in batches to avoid overcrowding, which helps them cook evenly and faster.

Season immediately: Season the fries with salt right after the second fry while they are still hot to ensure the seasoning sticks well.