How to Make Perfect Belgian Fries at Home

Belgian fries... they're world famous, but the best ones are still enjoyed at home, straight from your own fryer. In this blog you'll discover how to make Belgian fries yourself, which potatoes you need, how to fry crispy fries, and which fryer is best for the job. Whether you're a classic fry fan or experimenting with sweet potatoes: with our tips, you'll always succeed.

Step 1: The right potato for Belgian fries

The first step to making perfect Belgian fries? Choose the right potato. For the best result, use floury varieties like Bintje, Victoria or Agria. These contain less moisture and give you that delicious, fluffy interior Belgian fries are known for.

Looking for tips on which potatoes work best for fries? Remember: floury = crunchy fries.

Step 2: Cutting fries the right way

How thick should fries be? For classic Belgian fries, aim for a thickness of about 13 mm. Why? Because that way they're 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 become hard too quickly, thick ones don't cook well. Go for 13 mm for the perfect Belgian crispy fry.

Step 3: The best fryer for home use

You can make fries in the oven or air fryer, but for the real Belgian fry experience use a classic deep fryer with a cold zone. What does that mean?

In a cold zone fryer, crumbs and leftovers sink to the bottom, where the oil is less hot. They don't burn, your oil stays clean longer, and your fries don't get a bitter taste.

Looking for the best home fryer? Be sure to check out the FRITEL Turbo SF® or FryTastic® fryers, specially designed for top quality and safety.

Step 4: What's the best oil for fries?

The best oil for fries is a neutral frying oil that can withstand high temperatures, like those from Vandemoortele. Don't use olive oil, it burns quickly and makes your fries bitter.

Prefer solid fat? That's also possible! But then use a fryer with a melt function, like our FRITEL Turbo SF® models. Always follow the instructions for safe melting.

Step 5: Double frying for crispy fries

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

1. First fry at 150°C: your fries will cook through but won't be crispy yet.
2. Let them cool (on paper towel or in the fridge).
3. Finish frying at 190°C until they're golden brown and crispy.

By frying your fries twice, you get that typical Belgian structure: crispy outside, soft inside.

Making Belgian fries? Just do it!

Frying your own fries may seem complex, but with the right preparation you can make fries at home that rival those from your local fry shop. Use the right potatoes, pick a good fryer, work with quality oil and double fry your fries.

Want to know more? Discover FRITEL fryers and accessories at www.fritel.com

TIP: If you’re short on time, you can also buy fresh, pre-cut fries at your supermarket. Just as tasty and less work.