Flemish Frites Recipe

Russet potatoes: These are the best choice for making frites due to their high starch content and low moisture, which results in a crispy exterior and fluffy interior.

Vegetable oil: Used for frying the potatoes. It has a high smoke point, making it ideal for deep frying.

Salt: Essential for seasoning the frites to taste. It enhances the flavor and adds a finishing touch.

For the best Flemish frites, ensure that the potato sticks are thoroughly dried after soaking. Excess moisture can cause the oil to splatter and prevent the fries from achieving maximum crispiness. Additionally, using a deep fryer with a built-in thermometer can help maintain precise oil temperatures, ensuring consistent results.

• russet potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes have a slightly buttery flavor and a creamy texture that can provide a different but delicious take on frites.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a sweeter flavor and can be a healthier alternative due to their higher vitamin content.

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

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

• salt - Substitute with sea salt: Sea salt can add a slightly different texture and a more complex flavor profile to the frites.

• salt - Substitute with kosher salt: Kosher salt has larger flakes and can provide a more even seasoning and a different mouthfeel.

• Allow the frites to cool completely at room temperature. This prevents condensation, which can make them soggy.
• Place the cooled frites in a single layer on a baking sheet lined with parchment paper. This ensures they don't stick together.
• Transfer the baking sheet to the freezer and freeze the frites for about 1-2 hours, or until they are solid. This step is crucial for maintaining their shape and texture.
• Once frozen, transfer the frites to a resealable plastic freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.
• When ready to enjoy, preheat your oven to 400°F (200°C). Spread the frozen frites on a baking sheet in a single layer.
• Bake the frites for 15-20 minutes, or until they are heated through and crispy. You can also reheat them in a deep fryer at 375°F (190°C) for 2-3 minutes for an extra-crispy texture.
• Season with salt to taste and serve hot.

• Preheat your oven to 400°F (200°C). Spread the frites in a single layer on a baking sheet. Bake for about 10-15 minutes, flipping halfway through, until they are hot and crispy.

• Use an air fryer if you have one. Preheat the air fryer to 375°F (190°C). Place the frites in the basket in a single layer and cook for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• If you're in a hurry, you can use a skillet. Heat a couple of tablespoons of vegetable oil over medium heat. Add the frites in a single layer and cook, turning occasionally, until they are heated through and crispy, about 5-7 minutes.

• For a quick microwave method, place the frites on a microwave-safe plate lined with a paper towel. Microwave on high for 1-2 minutes. Note that this method may not retain the crispiness as well as other methods.

• If you have a toaster oven, preheat it to 375°F (190°C). Spread the frites on the toaster oven tray and heat for about 10 minutes, flipping halfway through, until they are hot and crispy.

• Peeler: Used to peel the skin off the potatoes.

• Knife: Essential for cutting the potatoes into ½ inch sticks.

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

• Large bowl: Used to soak the potato sticks in cold water.

• Paper towels: Necessary for patting the potatoes dry after soaking.

• Deep fryer: Heats the vegetable oil to the required temperatures for frying.

• Thermometer: Ensures the oil reaches the correct temperatures of 325°F and 375°F.

• Slotted spoon: Helps to remove the potatoes from the oil safely.

• Tongs: Useful for handling the hot potatoes during and after frying.

• Plate: Used to hold the fried potatoes while they drain on paper towels.

• Salt shaker: For seasoning the fries to taste before serving.

Prepare in advance: Peel and cut the potatoes the night before and store them in cold water in the fridge.

Use a mandoline: A mandoline slicer can quickly and evenly cut potatoes into sticks.

Double fry efficiently: Fry all potatoes at 325°F first, then increase the oil temperature and fry them all again at 375°F.

Dry thoroughly: Pat potatoes dry completely to reduce frying time and ensure crispiness.

Batch frying: Fry potatoes in small batches to maintain oil temperature and achieve even cooking.