Perfect French Fries With Surprising Sauces

Did you know that French fries aren't really French? They originated in Belgium, and were probably first called "French Fries" when American soldiers tasted Belgian frites during WWI, when French was the official language of the Belgian army. And the Belgians still now how to do them best: crispy, salty, thick-cut and with plenty of tasty sauces on the side. Here are a few of our favorite condiments for Belgian fries-after you taste them, you might never use store-bought ketchup again! See 12 surprising sauces for french fries »

RECIPE: Belgian Frites
The secret to fries with a fluffy interior and crisp exterior is double-frying. In Belgium the frying oil of choice is duck fat, but you can use peanut oil if you'd prefer to keep them vegetarian.

SERVES 4

INGREDIENTS
7 cups duck fat or peanut oil, for frying
3 cups canola oil
4 large russet potatoes, cut lengthwise into ¼"-thick batons
Kosher salt, to taste

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INSTRUCTIONS

1. Heat duck fat and oil in a 6-qt. dutch oven over medium-high heat until a deep-fry thermometer reads 325°. Working in small batches, add potatoes and cook, turning occasionally and maintaining a temperature of 300° (the temperature will drop when you add the potatoes), until pale and tender, 5-6 minutes. Using a slotted spoon, transfer fries to a wire rack set over a baking sheet. Remove pot from heat and refrigerate fries for 1 hour.
2. Return oil to medium-high heat until a deep-fry thermometer reads 400°. Working in small batches, add chilled fries to oil and cook, turning occasionally and maintaining a temperature of 375°, until golden brown and crisp, 1-2 minutes. Using a slotted spoon, transfer fries to a rack set over a baking sheet; season with salt. Serve hot with a variety of dipping sauces.

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Roasted Garlic and Chipotle Aioli
This spicy, zippy sauce is extremely versatile: It tastes great spread on a sandwich, spooned over roast beef, dipped with french fries or even wontons.

Get the recipe »




Homemade Ketchup
Sweetened with brown sugar instead of high-fructose corn syrup, this homemade version of ketchup is better tasting, and better for you, than the store-bought kind.

Get the recipe »

Lemon Aioli
Dijon mustard and lemon juice brighten this classic homemade dressing.

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Green Goddess Sauce
Delicious with anything from fresh veggies to smoked salmon, this herb-flecked dressing is simple to prepare.

Get the recipe »


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Comments

[Francois G]

05:32 PM on 06/24/2012

Worthless article indeed...

Neither the Belgians nor the French will fight to know who invented fried potatoes...

Major differences between both sides of the border : Belgians use animal oil (beef fat mostly) while the French use vegetal oil; Belgians use two frying baths when the French only use one; French people seldom eat sauce with fries when Belgians have numerous sauces.

[Lily P]

10:56 AM on 06/18/2012

Honey mustard sauce.

[viclas696]

01:18 PM on 06/14/2012

Since we're dealing with something French, or Perhaps Belgian...Let me first say that this mercifully brief treatise is gauche. Next: Duck Fat? I've been a chef for over 60 years and I have no idea where I would buy duck fat in sufficient quantity to cook french fries. The grocery chains do not carry it, nor does the farmer's market at which I shop. I googled "buy duck fat" and found some on Amazon for $37 dollars a gallon plus shipping. I think I'll pass! Other than those criticisms this article is pretty much worthless!

[rmpblue]

08:07 AM on 06/14/2012

Are you kidding me..? Firstly a french fry...umm, okay, Belgian fry...does not need to be cooked twice. I know it may add texture to a thick fry as shown in the picture but the flavor comes from how you salt/season it. The texture and/or flavor may change a bit but it is a potato(e)...'e' added for Dan Quayle fans...
In any case, if you want to go green and keep the same flavor just cook it once and have a good seasoning ready to sprinkle over while they are still REALLY hot and wet from the deep-fry...*Try a little thyme, onion and garlic powder, white pepper, salt, and cajun for the spicy lovers....Or whatever you like.
My point is that cooking the potatoes (proper 'e' added for plural, Quayle lesson of the day..) in fry form should not take two 'cooks' and such a long time and waste of energy. They are potatoes and will not change in taste enough or texture when done right. It is the SEASONING or dip that makes the flavor for most people.
Enjoy..! *smile*

[luckylily88]

12:10 PM on 06/14/2012

That's not even remotely true. The double fry ensures a fluffy interior and a crispy exterior. It also keeps the fries from becoming too greasy. Just about every restaurant that's famous for their fries does a double fry.

[rmpblue]

02:09 PM on 06/14/2012

Thanks Luckylily...That's true and I hinted at that but was not specific when I mentioned the texture...I didn't touch on that much since I really do not care for that 'fluffy' airy texture as it dilutes the true potato taste to me (which I love even raw) and makes the fry more of a crispy shell filled with mashed potatoes...eewww... A little research will also show you that of the top 15 'best' fries in America most are not double fried. Each to his own I suppose, but you have a good point.
I am not mistaking also in the the most flavorful part that distinguishes between fries is the salt/seasoning or dip just as I said...
Anyway you made a valid point for some who like them that way, count me among those who do not and thus makes my first post pretty 'spot-on' for some and your post is a good addition to pretty much cover the rest of us fries lovers... *smile*