Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| Lard (or Animal Fat) | 5 kg |
| Fine Salt | To taste |
Instructions
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Begin by thoroughly washing the potatoes under cold running water to remove any dirt or residue. Once cleaned, dry them completely with a kitchen towel.
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Peel the potatoes and slice them into long, even strips. Each strip should be about 8 mm thick and approximately 8 cm long.
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In a deep frying pan or heavy pot, heat the lard over low heat. Stir occasionally to ensure it melts evenly.
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Insert a food thermometer into the pot to monitor the temperature of the fat. It’s important that the temperature of the lard does not exceed 160°C (320°F).
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While the lard is heating up, ensure the potato strips are well dried before frying. Any excess moisture will cause the oil to splatter.
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Once the lard is at the correct temperature, carefully add the potato strips in batches to avoid overcrowding. Fry the potatoes for several minutes, stirring occasionally to ensure even cooking.
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As the potatoes begin to float to the surface, it’s a sign they are done. Remove them from the oil using a slotted spoon and drain them on a tray lined with paper towels to absorb any excess oil.
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Season the fries with fine salt to taste and serve hot as a delicious appetizer or side dish.
These Belgian-style fries are crispy on the outside and soft on the inside, creating the perfect balance of textures. They’re ideal for pairing with a variety of dips or enjoyed on their own with a pinch of salt.
