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Belgian fries on a white platter

Belgian Fries

Belgian Fries - the perfect side, period! Pillow soft and moist and deliciously crispy with a golden brown color and enhanced flavor from duck fat.
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting Time: 30 minutes
Total Time: 15 minutes
Course: Side Dish, Snack
Cuisine: Belgium
Servings: 4 people
Calories: 179kcal
Author: Marwin Brown


  • 3 to 4 cups oil for frying animal fat preferred or a combo vegetable oil + animal fat of choice
  • 2 pounds russet potatoes peeled, rinsed and dried
  • salt to taste


  • Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan. Heat the oil to 300°F.
  • Cut the potatoes into sticks about an 1/2 inch wide and 3 inches long. Use your judgment but you want long and thick.
  • Rinse potatoes in several changes of cold water in bowl until water is clear. Drain in a colander and spread potatoes out in 1 layer on several layers of paper towels to drain, then pat dry.
  • When the oil has reached the desired temperature, fry the potatoes in (3-4) batches for 3 to 4 minutes per batch. They should be lightly colored but not browned. Be sure to bring the temperature of the oil back to 300°F in between batches. Let cool and rest for at least 30 minutes.
  • Heat the oil to 350°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve.


After initial frying the fries can rest for several hours at room temperature until you are ready for the second frying.


Calories: 179kcal | Carbohydrates: 40g | Protein: 4g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 11mg | Potassium: 945mg | Fiber: 2g | Sugar: 1g | Vitamin C: 13mg | Calcium: 29mg | Iron: 1.9mg
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