Pretty quickly after the Spaniards arrived in South America, they adopted two of the main foods: potato and maize. Of course, it was brought on ships for the trip back to Europe and what was leftover was planted, making it their introduction in Europe. The first trace of transport of potatoes dates back from 1567. It was on a ship between the Canary Islands and Antwerp (which was part of the Spanish empire at the time).
So, is it any wonder than the fries are associated with Belgium? Although the paternity of “French fries” is disputed between France and Belgium, the latter has definitely the upper hand in fries-making, , mussels and fries being the country’s unofficial national dish. But what makes the Belgian fries so much better than the others?
- Starchy potato variety (in Belgium, the golden standard is the bintje, you can also use manon, russet or innovator and agria (organic potato)
- Beef tallow: beef fat is what gives the distinctive meaty taste to fries
Cut the fries lengthwise in 1 cm-wide (0.40 Inch) sticks and then dry them with a towel.
Make sure you don’t mix old beef tallow with a new one. You can reuse the fat (it solidifies when it cools) if you make fries on a regular basis. Belgian fries are fried twice. Once at 140°C (minimum) during 6-8 minutes. You will probably need to make several batches so, put your fries on a layer of absorbing paper while you cook the rest.
Before serving, fry the potato a second time at 180°C/185°C until golden. This procedure makes the fries golden yellow and crispy outside and soft on the inside. Salt to taste and add your favorite sauce! https://www.brusselslife.be/en/article/10-tips-for-making-the-best-french-fries