How to make perfect Belgian fries at home

Belgian fries… they are world-famous, but the best ones are still the ones you make yourself at home. In this blog, you’ll discover how to make Belgian fries, which potatoes you need, how to fry them to crispy perfection, and which deep fryer is best suited for the job. Whether you’re a fan of classic fries or like experimenting with sweet potatoes: with our tips you can’t go wrong.

Cooking Tips & Tricks

Step 1: The right potato for Belgian fries
The first step in making perfect Belgian fries? Choose the right potato. For the best result, use floury varieties like Bintje, Victoria, or Agria. These contain less water and give that delicious, fluffy inside Belgian fries are known for.

Looking for tips on which potatoes are best for fries? Remember: floury = crispy on the outside, fluffy on the inside.

Step 2: Cutting fries the right way
How thick should fries be? For classic Belgian fries, cut them to about 10 mm thick. Why? Because that way, they turn out perfectly crispy on the outside and soft on the inside. Use a fry cutter or cut them by hand, as long as they’re evenly sized.

Thin fries bake too fast and won’t cook through properly. With 13 mm you’re always safe for authentic Belgian fries.

Step 3: The best fryer for home use
You can make fries in the oven or air fryer, but for that real Belgian taste, you’ll want a classic fryer with a cold zone. What does that mean?
In such a fryer, crumbs sink to the bottom away from the heat, so they don’t burn. This keeps the oil clean for longer and prevents your fries from tasting bitter.

Looking for the best fryer for your home? Check out the FRITEL Turbo SF® or MyTastro® – specially designed for top quality and safety.

Step 4: Which oil should you use?
The best oil for fries is a neutral frying oil that can handle high temperatures, like beef tallow. Avoid olive oil, which burns too quickly and makes fries bitter.

Already have beef tallow? Perfect! You can also use it in FRITEL Turbo SF® models. Always follow the instructions for safe melting.

Step 5: Double frying for crispy fries
The biggest secret to crispy Belgian fries? Double frying. Here’s how:

Pre-fry at 150°C – the fries should be cooked but not crispy.
Let them cool down (on kitchen paper or in the fridge).
Fry again at 190°C until golden brown and crispy.

By frying twice, you get that typical Belgian crunch: crispy on the outside, soft on the inside.

Making Belgian fries? Just do it!
Frying fries may sound a bit tricky, but once you know the preparation steps, you’ll make fries that rival those from a proper fry shop. Choose the right potatoes, use a good fryer, work with quality oil, and double fry your fries.

Want more? Discover all FRITEL fryers and accessories on www.fritel.com.

TIP: You’ll find everything you need in the supermarket, including fresh beef tallow for authentic flavor.