Understanding Belgian Fries

When walking through the streets of Belgium, one cannot help but notice the small stalls known as frietkot, serving hot fries in charming little cones. This iconic sight is synonymous with Belgian culture, drawing locals and tourists alike. Belgian fries are often topped with a dollop of rich mayonnaise or a variety of flavorful sauces such as tartar or cocktail. They sometimes accompany the classic dish, moules frites, presenting a delightful taste of Belgium.

The Potatoes Behind the Fries

While regular French fries are typically crafted from fluffy russet potatoes commonly found in fast-food chains globally, Belgian fries undergo a different preparation. Traditionally, they utilize bintje potatoes, a beloved variety in Belgium since the early 20th century. Many Belgians firmly believe that no other potato can match the deliciousness and suitability for making fries.

The Cooking Process

One striking difference between Belgian fries and their French counterparts is their unique cooking process. Belgian fries are typically fried twice—first at a lower temperature of around 266 to 320 degrees Fahrenheit, cooling down the potatoes in between, and then fried again at about 350 degrees Fahrenheit. This technique results in fries with a soft interior and a delightfully crisp exterior. Additionally, the traditional use of beef tallow instead of vegetable oil infuses the fries with a deeper flavor, making them even more irresistible. The thickness of the fries can vary, but they are usually cut thicker than the average fast-food fry, enhancing the overall experience.

The Controversial Origins of Fries

The naming of Belgian fries is another interesting aspect tied to their rich history. Although often assumed to have originated in France, the true birthplace of fries remains a subject of debate. Some historians associate them with a French dish called pomme pont-neuf, sold in 18th-century Paris. Others claim they originated from the Belgian town of Namur in the 17th century after locals adapted a winter diet of fried fish to include potatoes. The mislabeling of fries as ‘French’ by American soldiers during World War I further adds to their complex legacy.