Potatoes cut thick and fried twice, crisp outside and soft inside, sold in a paper cone with mayonnaise or other sauces from a friterie or frietkot.

Fries are very popular in Belgium, where they are thought to have originated: a 1781 book describes people around the Meuse eating fried potatoes since about 1680. Belgian fries are fried twice, and they are sold from friteries called frietkot or frituur, traditionally in a paper cone, usually with mayonnaise. In Bruges the Frietmuseum is open daily, FritBar sells a cone for €6.50 with over 20 toppings, and Frituur De Gentpoorte fries in plant-based fat and serves take-away only.

Where to eat Belgian frites in Bruges

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Make it at home

Serves 41 hrIntermediate

Ingredients

  • 1.2kg floury potatoes, such as Bintje
  • Beef dripping or neutral oil for deep frying
  • Sea salt
  • Mayonnaise to serve

Method

  1. Peel the potatoes and cut into chips around 1cm thick. Rinse and dry thoroughly.
  2. Heat the fat to 140C and blanch the chips in batches for 6 to 8 minutes until soft but pale.
  3. Lift out and rest on a rack for at least 30 minutes, or longer.
  4. Heat the fat to 175C and fry the chips again in batches for 2 to 3 minutes until deep golden and crisp.
  5. Drain briefly, salt at once and serve in a cone or bowl with mayonnaise.

Editor tip. The rest between fries is essential; it dries the surface so the second fry shatters. Beef dripping gives the authentic flavour.

Common allergens: Egg.