Recently, I had Caitlin and Traci over to make Belgian Frites. I used the recipe I found online that swore it’d produce some delicious fries. We were craving the fries we had when we were in Europe, and so we attempted to make something close to the street fries you can get in Amsterdam and other European cities.
Here is me, and Traci, circa 2006, ordering French Fries in Amsterdam.
These are the frites we got that day. I spared you (and I) the photo of us eating the fries, because a) Caitlin wasn’t in the photo, and b) we look crazy. Instead, please enjoy some photos from last week.
The thing I like about these two is you invite ’em over and they help you with dinner start to finish. Caitlin was hard at work on a salad, while Traci put together our burgers.
And, while you’re twice-frying french fries, they take artisty photos in your kitchen.
Anyways, back to the fries. First, fry the fries at 320 degrees. Try to do it in small batches so the oil doesn’t cool off too much.
Look at those delicious, amazing fries. Jeff liked them at this step, so he ate them once-fried. But Caitlin, Traci, and I foraged ahead.
You’re going to let them cool for about thirty minutes. Meanwhile, heat your oil up to 375. Sneak a few at this step to make sure they are tasting correctly. Does that even make sense? Not sure, but I’ll bet you’re with me.
Now, put ’em back in, for about three minutes, or so. They’ll darken quite a bit.
You will get a fry that looks something like this.
Look at those crispy fries!
Overall, these could have been thicker, which would have left more center to be soft instead of being crispy all the way through. I also would like to experiment with a different type of oil. But this is on the right track…maybe we’ll just have to head to Europe to investigate….ladies, you up for it?
(Repeat of this??)
Have you ever made fries? Do you prefer them crispy or soft? Thick or string-thin? Or waffled?
[addtoany] Yum